Go Back
–+ servings
2 white speckled bowls of creamy tomato soup topped with golden croutons and fresh basil with a gold and white spoon resting in the front bowl surrounded by scattered croutons.
Print Recipe
No ratings yet

Creamy Tomato Soup

Creamy Tomato Soup made in one pot in just 45 minutes with crushed tomatoes, heavy cream, and simple herbs. Rich, smooth, and so much better than anything from a can. Serve with a grilled cheese sandwich for the ultimate cozy lunch.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Brunch, Dinner, Lunch, Soup
Cuisine: American
Servings: 4
Calories: 392kcal
Author: Joanna Cismaru

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)
US Customary - Metric

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.
    Crushed tomatoes and broth simmering together in a large pot then dried basil and oregano added on top ready to stir in.
  • 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.
    An immersion blender being used to purée the tomato soup in a pot then the soup fully blended into a smooth and silky texture.
  • 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.
    Heavy cream being poured from a glass measuring cup into the blended tomato soup in a pot then the finished creamy tomato soup seasoned with black pepper.
  • Garnish with fresh basil leaves or parsley if desired. Serve hot, possibly with crusty bread or a grilled cheese sandwich.

Notes

  1. Canned tomatoes: Use good quality crushed tomatoes, it makes a difference. San Marzano tomatoes are worth it if you can find them.
  2. Heavy cream: Half and half works too if you want something a little lighter. Still creamy and delicious, just slightly less rich.
  3. 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.
  4. Don't boil after adding cream: Once the cream goes in, keep the heat low and gentle. Boiling can cause it to separate.
  5. 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.
  6. Make it spicy: Add a pinch of red pepper flakes with the herbs if you like a little heat.
  7. Make ahead: This soup keeps in the fridge for up to 4 days and reheats beautifully on the stove over low heat.
  8. 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.
  9. 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

Serving: 1serving | Calories: 392kcal | Carbohydrates: 31g | Protein: 7g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 67mg | Sodium: 918mg | Potassium: 1064mg | Fiber: 7g | Sugar: 19g | Vitamin A: 1832IU | Vitamin C: 33mg | Calcium: 166mg | Iron: 5mg
QR Code linking back to recipe