Creamy Tomato Soup

Here is my favorite tomato soup recipe, with a rich, creamy base made from fresh tomatoes, onions, garlic, and herbs, finished with a touch of cream and served with crusty bread.

This tomato soup is what I reach for whenever someone in my family feels under the weather or when we want something warm and comforting. I always make a big batch because it tastes even better the next day. Nothing beats a bowl of homemade soup on a chilly evening, right?

What Kind of Tomatoes Should I Use?

For this soup, canned whole tomatoes are actually your best bet over fresh ones, especially during the off-season when fresh tomatoes can be bland and watery. Look for high-quality canned whole tomatoes like San Marzano or fire-roasted varieties, which tend to have better flavor and fewer additives than cheaper brands. If you do want to use fresh tomatoes, wait until peak summer when they’re at their ripest, and you’ll need about 2-3 pounds to replace the 28-ounce can. Just remember to core and roughly chop them before adding to the pot, and don’t worry about peeling since you’ll likely blend the soup anyway.

Options for Substitutions

This simple tomato soup is pretty forgiving when it comes to swaps:

• Heavy cream: If you don’t have heavy cream, you can use half-and-half for a lighter version, or even whole milk (though it won’t be quite as rich). For a dairy-free option, try coconut milk or cashew cream.
• Vegetable broth: Chicken broth works just as well if that’s what you have on hand. You can also use water with a bouillon cube, but the soup will be less flavorful.
• Canned whole tomatoes: Crushed tomatoes, diced tomatoes, or even tomato puree can work here. If using fresh tomatoes, you’ll need about 3 pounds – blanch and peel them first for the best texture.
• Yellow onion: White onions or even shallots work fine as substitutes. Sweet onions like Vidalia will give you a milder flavor.
• Butter and olive oil: You can use all olive oil (2 tablespoons total) or all butter if you prefer. Avocado oil is another good neutral option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tomato soup is not breaking down the canned tomatoes properly, which can leave you with chunky, uneven texture – crush them by hand or use an immersion blender to get that smooth, creamy consistency everyone loves.

Another common error is adding the cream too early or at too high heat, which can cause it to curdle and ruin your soup’s silky finish – always stir in the cream at the very end after removing the pot from heat or reducing to low temperature.

Don’t rush the onion and garlic base either, as properly sautéing them until soft and fragrant (about 5-7 minutes) builds the foundation of flavor that makes homemade soup so much better than store-bought.

Finally, taste and adjust your seasoning at the end, since canned tomatoes and vegetable broth can vary in saltiness, and a pinch of sugar can help balance any acidic bite from the tomatoes.

What to Serve With Tomato Soup?

Nothing beats the classic combo of tomato soup and a grilled cheese sandwich – it’s basically a match made in comfort food heaven! For the perfect grilled cheese pairing, go for a mix of cheeses like cheddar and mozzarella on thick-cut sourdough bread, which is great for dunking into this creamy soup. If you’re looking to keep things lighter, a simple green salad with balsamic dressing works really well, or try some garlic bread to soak up every last drop of the soup. For a fun twist, you can even top your soup with some crunchy croutons or a handful of oyster crackers for added texture.

Storage Instructions

Refrigerate: This tomato soup keeps really well in the fridge for up to 5 days in an airtight container. I actually think it tastes even better the next day after all the flavors have had time to meld together. It’s perfect for making ahead when you want a cozy meal ready to go.

Freeze: You can freeze this soup for up to 3 months in freezer-safe containers or bags. Just leave some room at the top for expansion. I like to freeze it in individual portions so I can thaw just what I need for a quick lunch or dinner.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally. You can also use the microwave on medium power. Sometimes the cream might separate a little after storing, but just give it a good stir while heating and it’ll come back together nicely.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-650
• Protein: 7-10 g
• Fat: 38-46 g
• Carbohydrates: 48-56 g

Ingredients

For the soup:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) whole tomatoes
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and black pepper, to taste

For serving (optional):

• Extra heavy cream for drizzling
• Chopped fresh parsley
• Chopped fresh basil

Step 1: Sauté Onion and Garlic

• 1 tbsp olive oil
• 1 tbsp butter
• 1 yellow onion, chopped
• 2 garlic cloves, minced

In a large pot or saucepan, heat the olive oil and butter over medium heat.

Add the chopped yellow onion and sauté for about 4 minutes, or until it becomes translucent.

Then, add the minced garlic and cook for 1 additional minute, stirring frequently until fragrant.

Step 2: Simmer the Tomatoes and Broth

• 1 can (28 oz) whole tomatoes
• 4 cups vegetable broth

Add the can of whole tomatoes (including their juice) and vegetable broth to the pot with the sautéed onions and garlic.

Stir to combine.

Bring the mixture to a boil over high heat, then reduce to low and simmer for 10-15 minutes to allow the flavors to meld.

Step 3: Purée the Soup

Remove the pot from the heat temporarily.

Using an immersion blender, purée the soup in the pot until completely smooth.

If you don’t have an immersion blender, carefully transfer the soup— in batches— to a traditional blender, purée until smooth, then return it to the pot.

I recommend letting the soup cool for a few minutes if you’re using a regular blender to avoid spills.

Step 4: Finish with Cream and Seasonings

• 1/2 cup heavy cream
• salt and black pepper, to taste

Return the puréed soup to medium-low heat.

Stir in the heavy cream until fully combined and heat through, but do not allow it to boil.

Season generously with salt and black pepper to taste.

I like to add a little extra black pepper for a subtle warmth.

Step 5: Serve and Garnish

• extra heavy cream for drizzling
• chopped fresh parsley
• chopped fresh basil

Ladle the hot soup into bowls.

Drizzle each serving with a little extra heavy cream and garnish with chopped fresh parsley or basil, if desired.

Serve immediately and enjoy!

Creamy Tomato Soup

Delicious Creamy Tomato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 600 kcal

Ingredients

  

For the soup:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) whole tomatoes
• 4 cups vegetable broth
• 1/2 cup heavy cream
• salt and black pepper, to taste

For serving (optional):

• extra heavy cream for drizzling
• chopped fresh parsley
• chopped fresh basil

Instructions

 

• In a large pot or saucepan, heat the olive oil and butter over medium heat. Add the chopped yellow onion and sauté for about 4 minutes, or until it becomes translucent. Then, add the minced garlic and cook for 1 additional minute, stirring frequently until fragrant.
• Add the can of whole tomatoes (including their juice) and vegetable broth to the pot with the sautéed onions and garlic. Stir to combine. Bring the mixture to a boil over high heat, then reduce to low and simmer for 10-15 minutes to allow the flavors to meld.
• Remove the pot from the heat temporarily. Using an immersion blender, purée the soup in the pot until completely smooth. If you don’t have an immersion blender, carefully transfer the soup— in batches— to a traditional blender, purée until smooth, then return it to the pot. I recommend letting the soup cool for a few minutes if you're using a regular blender to avoid spills.
• Return the puréed soup to medium-low heat. Stir in the heavy cream until fully combined and heat through, but do not allow it to boil. Season generously with salt and black pepper to taste. I like to add a little extra black pepper for a subtle warmth.
• Ladle the hot soup into bowls. Drizzle each serving with a little extra heavy cream and garnish with chopped fresh parsley or basil, if desired. Serve immediately and enjoy!