Creamy Tomato Soup is a classic comfort food that combines the rich flavor of ripe tomatoes with smooth, velvety cream to create a cozy, soul-warming dish. Perfectly suited for chilly evenings or rainy afternoons, this soup is beloved for its simplicity, versatility, and ability to pair beautifully with a grilled cheese sandwich or crusty bread. It’s easy to prepare from pantry staples and can be customized in many ways depending on your taste. This version uses roasted tomatoes for added depth and richness and finishes with cream for that luxurious texture that elevates it beyond the standard.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 cans (28 oz each) whole peeled tomatoes or fire-roasted tomatoes
- 1 cup vegetable broth (or chicken broth)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon dried oregano or thyme
- 1/2 cup heavy cream
- Fresh basil leaves (optional)
- Grated Parmesan cheese for topping (optional)
- Croutons or grilled cheese for serving
Preparation
Step 1: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the chopped onions and sauté until soft and translucent, about 6–8 minutes. Stir in the minced garlic and cook for 1 more minute.
Step 2: Add the tomato paste and red pepper flakes (if using). Cook for 1–2 minutes to caramelize and concentrate the tomato flavor.
Step 3: Add the canned tomatoes (with juices), broth, salt, pepper, sugar, and oregano. Stir well and bring to a simmer. Cover and let cook for 20–25 minutes, allowing the flavors to develop.
Step 4: Turn off the heat. Use an immersion blender to puree the soup until completely smooth. Alternatively, carefully transfer in batches to a blender and puree until smooth, then return to the pot.
Step 5: Stir in the heavy cream and taste. Adjust seasoning as needed. Simmer for 5 more minutes uncovered. Serve hot, garnished with fresh basil or Parmesan if desired.
Variation
- Use fresh tomatoes (about 3 lbs) instead of canned. Roast them with olive oil and garlic at 400°F for 30–35 minutes before blending.
- Add a handful of fresh basil leaves in the last few minutes for tomato basil soup flavor.
- Use coconut milk instead of heavy cream for a dairy-free and vegan option.
- Blend in roasted red peppers for a smokier flavor.
- For extra protein, add cooked white beans or lentils before blending.
- Stir in cooked orzo, rice, or tortellini for a heartier meal.
Cooking Note
Using high-quality tomatoes is key to a flavorful soup. If you’re using canned, opt for San Marzano or fire-roasted varieties. When blending hot liquids, be sure to vent the lid or use a towel to avoid pressure buildup. A touch of sugar helps to mellow out the natural acidity of the tomatoes. For extra depth of flavor, simmer the soup longer after blending. To make it thinner or thicker, adjust with more broth or allow to reduce further.
Serving Suggestions
Serve Creamy Tomato Soup hot with classic grilled cheese sandwiches cut into strips for dipping. It’s also excellent with garlic bread, cheddar biscuits, or sourdough toast. For a lighter meal, pair with a green salad or roasted vegetables. To elevate presentation, drizzle with cream or olive oil, sprinkle with grated Parmesan, and add a few torn basil leaves.
Tips
- Let the soup simmer uncovered for a few minutes after blending to deepen the flavor.
- Use an immersion blender for convenience and less mess.
- Leftovers taste even better the next day as flavors continue to develop.
- Freeze in portioned containers for quick lunches or dinners.
- Avoid aluminum pots when cooking tomatoes, as the acidity can react with the metal and affect flavor.
- For extra creaminess, blend in a small peeled and boiled potato or cooked white beans.
Prep Time / Cooking Time / Total Time
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Nutritional Information
Calories: 275 per serving
Protein: 4g
Sodium: 610mg
FAQs
Can I use fresh tomatoes instead of canned?
- Yes. Roast fresh Roma or vine tomatoes until soft and slightly charred before blending for a richer flavor.
Is this soup freezer-friendly?
- Yes, it freezes well. Let it cool completely and freeze in airtight containers. Thaw overnight and reheat gently on the stove.
Can I make it dairy-free?
- Yes, replace butter with olive oil and cream with full-fat coconut milk or cashew cream.
What’s the best way to blend the soup?
- An immersion blender is easiest. For smoother texture, use a high-speed blender in batches. Always vent the lid slightly when blending hot liquids.
How do I thicken or thin the soup?
- To thicken, simmer uncovered after blending. To thin, add more broth or a splash of milk or cream.
Conclusion
Creamy Tomato Soup is a timeless dish that brings warmth and satisfaction in every bite. Its rich, velvety texture, paired with bold tomato flavor and a hint of cream, makes it the ultimate comfort food. Whether served alongside a grilled cheese or on its own, it’s a quick, nourishing meal that’s easy to adapt to your preferences. Homemade tomato soup also outshines store-bought versions in freshness and taste. With this recipe, you’ll never reach for a can again. From busy weeknights to cozy weekends, this soup is a classic that belongs in every kitchen rotation.