Creamy Tomato Soup is a smooth and comforting dish made with ripe tomatoes, butter, and cream. It’s warm, thick, and perfect for chilly days or when you want something cozy.
I like to add a splash of basil or a sprinkle of cheese on top. Sometimes I sneak in a little extra cream just for that extra soft sweetness!
To save time, I use canned tomatoes—no fuss and still super tasty. Pair it with crusty bread for a simple, satisfying meal.
Ingredients & Substitutions
Fresh or Canned Tomatoes: Tomatoes are the soup’s main flavor. I prefer fresh in summer and canned in winter for convenience. If I want a richer taste, I add a touch of tomato paste. You can also use fire-roasted tomatoes for a smoky kick.
Cream: Cream makes the soup super creamy and smooth. I usually use heavy cream, but for a lighter version, I swap in half-and-half or coconut milk. Adjust the amount for your preferred richness and texture.
Onion & Garlic: These aromatics build the base flavor. I sauté them until soft and fragrant. If I don’t have fresh, using onion powder or garlic powder works well. They add depth without extra chopping.
Vegetable Broth: It’s the liquid that helps the ingredients come together. I like low-sodium broth to control the salt. You can swap with chicken broth or even water in a pinch—but it won’t be as flavorful.
How do I blend the soup smoothly without lumps?
Start by letting the soup cool slightly before blending to prevent splatters. Use an immersion blender directly in the pot, or transfer the soup in batches to a regular blender. Hold the lid tightly and blend until smooth. Return to heat and check consistency.
- Blend in short bursts if using a regular blender, to avoid pressure build-up.
- If the soup is too thick after blending, add a splash of broth or water and stir to loosen.
How to Make Creamy Tomato Soup?
Ingredients You’ll Need:
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 28 oz canned whole tomatoes
- 2 tablespoons tomato paste
Liquids and Dairy
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
Seasonings
- Salt and pepper to taste
- 1 teaspoon sugar (optional)
How Much Time Will You Need?
Preparation: 10 minutes. Cooking: 20 minutes. Total: 30 minutes.
Step-by-Step Instructions:
1. Sauté the vegetables
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes. Then, stir in minced garlic and cook for another minute.
2. Add tomatoes and broth
Stir in canned tomatoes, tomato paste, and vegetable broth. Bring the mixture to a boil, then reduce heat to low.
3. Simmer the soup
Let the soup simmer uncovered for about 15 minutes. Stir occasionally and break up tomatoes with a spoon.
4. Blend until smooth
Remove the soup from heat. Use an immersion blender to puree until smooth. Alternatively, transfer to a blender and puree in batches.
5. Add cream and season
Stir in heavy cream. Season with salt, pepper, and sugar if needed. Warm the soup through for 2-3 minutes but do not boil.
6. Serve warm
Pour into bowls and enjoy your creamy tomato soup!
