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This Creamy Tomato Soup comes together in 1 pot in just 45 minutes and it’s rich, smooth, and deeply comforting. Serve it with a grilled cheese sandwich and try not to make it every single week.
There are some combinations that just make sense. Tomato soup and grilled cheese is one of them. It’s one of those meals that takes you straight back to childhood no matter how old you are, and this homemade version is so much better than anything from a can that you’ll never go back.
This creamy tomato soup comes together in 45 minutes with simple pantry ingredients, a can opener, and one pot. That’s it. Weekday lunch has never looked so good.
Why You’ll Love This Soup Recipe
- It’s fast. 45 minutes from start to finish including the time it takes to chop an onion.
- It’s simple. Nothing fancy here, just good ingredients treated well.
- It’s cozy. There’s no better way to describe a bowl of creamy tomato soup on a cold day. It just works.
- And it reheats beautifully, which means you can make a big batch on Sunday and have lunch sorted for the week.
Ingredients You’ll Need For Creamy Tomato Soup
- Olive oil: For sautéing the onion and garlic. The base of all good things.
- Onion and garlic: Finely chopped onion and minced garlic build the flavor foundation. Don’t rush this step.
- Crushed tomatoes: 2 cans of good quality crushed tomatoes. This is the main ingredient so use a brand you like. It makes a difference.
- Vegetable or chicken broth: Either works. Vegetable keeps it vegetarian. Chicken broth adds a little extra depth.
- Sugar: Just a teaspoon, optional, but it helps balance the acidity of the tomatoes. Taste the soup before adding it and decide for yourself.
- Dried basil and oregano: Classic herbs that belong in tomato soup. If you have fresh basil even better.
- Heavy cream: This is what makes it creamy and rich. If you want something a little lighter, half and half works well too and the soup is still delicious.
- Salt and pepper: Season to taste at the end. Always.
How To Make Creamy Tomato Soup
Start by heating the olive oil in a large pot over medium heat. Add the onion and cook for 5 to 7 minutes until soft and translucent. Add the garlic and cook for another minute, stirring so it doesn’t burn.
Stir in the crushed tomatoes and broth. Add the sugar, dried basil, and oregano and bring everything to a gentle boil. Reduce the heat, cover, and let it simmer for 20 minutes. This is where the flavors come together so don’t skip the simmer time.
Take the pot off the heat and use an immersion blender to purée the soup until smooth. This is by far the easiest and safest way to do it. If you use a regular blender, work in batches and be very careful with the hot liquid, it can splatter and burn. An immersion blender blends right in the pot is so much more convenient and the cleanup is easier too.
Return the soup to low heat and stir in the heavy cream. Heat gently for another 5 minutes but don’t let it boil. Boiling after adding the cream can cause it to separate.
Season with salt and pepper, garnish with fresh basil, and serve hot.
Tips and Tricks
- Use good quality canned tomatoes. San Marzano tomatoes are worth the extra dollar if you can find them. The flavor of the tomatoes is everything in this soup.
- Don’t skip the simmer. 20 minutes feels like a long time when you’re hungry but that’s when the flavors really develop.
- Immersion blender is your best friend here. Safer, easier, less mess. If you don’t have one this is a good excuse to get one.
- Don’t boil after adding the cream. Gentle heat only once the cream goes in.
- Make it spicy. If you like heat, add a pinch of red pepper flakes when you add the herbs. It’s a lovely addition.
- Make a big batch. This soup keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Freeze before adding the cream for best results, then stir it in when you reheat.
What to Serve With Creamy Tomato Soup
This is not a hard question. Grilled Cheese Sandwich is the answer. It always has been and it always will be. Dip it in the soup. You know what to do.
Try These Soup Recipes Next
- Sausage and White Bean Soup
- Deconstructed Wonton Soup
- Chicken and Leek Soup
- Creamy Chicken Wild Rice Soup
Creamy Tomato Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 28-ounce cans crushed tomatoes
- 2 cups vegetable broth or chicken broth, low sodium or no sodium added
- 1 teaspoon sugar optional, to reduce acidity
- ½ teaspoon dried basil or 1 tablespoon fresh basil, chopped
- ½ teaspoon dried oregano
- 1 cup heavy cream
- salt and pepper to taste
- fresh basil leaves or parsley, for garnish (optional)
Instructions
- In a large pot over medium heat, heat the olive oil. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
- Stir in the crushed tomatoes and vegetable broth. Add the sugar, dried basil, and dried oregano. Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, allowing the flavors to meld.
- Remove the pot from heat. Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth. Be cautious with hot liquids.
- Return the puréed soup to low heat. Stir in the heavy cream until fully incorporated. Season with salt and freshly ground black pepper to taste. Heat the soup gently for another 5 minutes, but do not let it boil.
- Garnish with fresh basil leaves or parsley if desired. Serve hot, possibly with crusty bread or a grilled cheese sandwich.
Tips & Notes:
- Canned tomatoes: Use good quality crushed tomatoes, it makes a difference. San Marzano tomatoes are worth it if you can find them.
- Heavy cream: Half and half works too if you want something a little lighter. Still creamy and delicious, just slightly less rich.
- Immersion blender: This is the safest and easiest way to blend hot soup. If you use a regular blender, work in small batches and be very careful, hot liquid can splatter badly.
- Don’t boil after adding cream: Once the cream goes in, keep the heat low and gentle. Boiling can cause it to separate.
- Sugar: Just a teaspoon to balance the acidity of the tomatoes. Taste the soup first and add it only if you feel it needs it.
- Make it spicy: Add a pinch of red pepper flakes with the herbs if you like a little heat.
- Make ahead: This soup keeps in the fridge for up to 4 days and reheats beautifully on the stove over low heat.
- Freeze it: Freeze before adding the cream for best results. Cool completely, freeze for up to 3 months, then stir in the cream when you reheat.
- Roasted tomato version: Roast halved fresh tomatoes at 400°F for 30 to 40 minutes until caramelized then use in place of canned. More time but incredible flavor.
nutrition facts
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes. Roasting them first gives you incredible depth of flavor. Halve about 2 pounds of tomatoes, drizzle with olive oil, season with salt and pepper, and roast at 400°F for 30 to 40 minutes until caramelized. Then use them in place of the canned tomatoes. It takes more time but the flavor is worth it.
Can I make this soup dairy free?
Yes. Swap the heavy cream for full fat coconut cream. It gives the soup a slightly different flavor but still rich and creamy.
Can I freeze tomato soup?
Yes. For best results freeze the soup before adding the cream. Let it cool completely, transfer to freezer safe containers, and freeze for up to 3 months. When you reheat it, stir in the cream at the end.
Can I make this in a slow cooker?
Yes. Sauté the onion and garlic first then add everything except the cream to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Blend, stir in the cream, and serve.
How do I make it less acidic?
The teaspoon of sugar helps a lot. You can also add a small pinch of baking soda which neutralizes acidity instantly. Add it very carefully, just a tiny pinch, it will foam up when it hits the tomatoes.
