Creamy Tomato Soup Recipe

Introduction

Warm up your evenings with this creamy, comforting tomato soup that’s ready in under 30 minutes. Perfect for a quick lunch or a cozy dinner, this easy recipe uses simple ingredients to deliver rich flavor and smooth texture.

Ingredients

• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups fresh tomatoes, chopped (or 28 oz canned tomatoes)
• 2 cups vegetable or chicken broth
• 1 teaspoon sugar (optional)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon dried basil or 1 tablespoon fresh chopped basil
• ½ cup heavy cream or coconut cream
• Optional: croutons or grated Parmesan for garnish

Instructions

1. Step 1: Heat oil or butter in a pot over medium heat and sauté the onions until golden, about 5 minutes. Add the minced garlic and cook for an additional 1 to 2 minutes, stirring frequently to avoid burning.
2. Step 2: Stir in the chopped tomatoes and cook until they become soft and start breaking down, approximately 8 to 10 minutes.
3. Step 3: Add the broth, sugar (if using), salt, black pepper, and basil. Bring the mixture to a simmer and cook gently for 15 to 20 minutes to blend the flavors.
4. Step 4: Using an immersion blender or a countertop blender, carefully blend the soup until smooth and creamy.
5. Step 5: Stir in the heavy cream or coconut cream and heat the soup gently without boiling. Taste and adjust the seasoning as needed.
6. Step 6: Serve warm, garnished with optional croutons, fresh basil, or a swirl of cream for extra richness.

Tips & Variations

• For a dairy-free version, substitute coconut cream for the heavy cream.
• Add a pinch of smoked paprika or chili flakes for a subtle smoky or spicy kick.
• Use fresh basil in season for a bright, fresh flavor; dried basil works well when fresh is unavailable.
• For extra depth, roast the tomatoes before adding them to the pot.

Storage

Store leftover tomato soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens while stored, add a splash of broth or water to reach desired consistency when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh tomatoes?

Yes, canned tomatoes work perfectly in this recipe and are especially convenient when fresh tomatoes are out of season. Use a 28-ounce can for the best results.

How can I make the soup thicker or thinner?

To thicken the soup, cook it longer to reduce excess liquid or add a small amount of tomato paste. To thin it out, simply add more broth or water until you reach your desired consistency.

Creamy Tomato Soup Recipe

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★★★★★

4.4 from 141 reviews

This easy tomato soup recipe delivers a creamy and comforting bowl of warmth, perfect for quick lunches or cozy dinners. Made with fresh or canned tomatoes, sautéed aromatics, and blended to smooth perfection, it’s a simple yet satisfying classic that can be ready in under 40 minutes.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups fresh tomatoes, chopped (or 28 oz canned tomatoes)
• 2 cups vegetable or chicken broth
• 1 teaspoon sugar (optional)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon dried basil or 1 tablespoon fresh chopped basil
• ½ cup heavy cream or coconut cream

Optional Garnishes

• Croutons
• Grated Parmesan cheese
• Fresh basil leaves

Instructions

1. Sauté Aromatics: Heat olive oil or unsalted butter in a pot over medium heat. Add the finely chopped onion and sauté until golden, about 5 minutes. Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
2. Cook Tomatoes: Stir in the chopped fresh or canned tomatoes. Cook the mixture until the tomatoes soften and break down, approximately 8 to 10 minutes, stirring occasionally.
3. Add Broth and Seasonings: Pour in the vegetable or chicken broth, then add sugar if using, salt, freshly ground black pepper, and dried or fresh basil. Bring to a simmer and cook gently for 15 to 20 minutes to blend flavors.
4. Blend Soup: Remove the pot from heat and carefully blend the soup until smooth using an immersion blender directly in the pot, or transfer in batches to a countertop blender.
5. Add Cream and Finish: Return the blended soup to the pot if needed. Stir in the heavy cream or coconut cream. Heat gently over low heat, but do not boil. Taste and adjust seasonings as necessary.
6. Serve: Ladle the creamy tomato soup into bowls and garnish optionally with croutons, a sprinkle of grated Parmesan, or fresh basil leaves. Serve warm.

Notes

• Using canned tomatoes can save time and provide a consistent flavor year-round.
• For a vegan version, use coconut cream and vegetable broth.
• The sugar is optional and helps balance the acidity of tomatoes; omit or reduce it if you prefer less sweetness.
• Fresh basil offers a brighter flavor than dried but either works well.
• Be cautious blending hot liquids—blend in batches if using a countertop blender to avoid splatters.
• Leftovers keep well refrigerated for up to 3 days and can be frozen for up to a month.

Keywords: tomato soup, creamy tomato soup, easy tomato soup, comfort food, quick soup recipe, vegetarian soup, homemade tomato soup