This Easy Creamy Tomato Soup Recipe is just what you need for a cozy day in. It’s smooth and creamy with a rich tomato flavor that feels like a warm hug in a bowl. The soup gets its softness from a blend of fresh tomatoes and cream, making it comforting without being too heavy.
I love how simple this recipe is—just a few ingredients and minimal fuss, but it tastes like you’ve been simmering it all day. I usually add a little garlic and onion for extra flavor, and sometimes a pinch of basil or thyme when I’m feeling fancy. It’s perfect for when you want something homemade but don’t want to spend hours in the kitchen.
My favorite way to enjoy this soup is with a grilled cheese sandwich on the side, dipped right in. It’s a classic combo that everyone loves and makes for a quick, satisfying meal anytime. Plus, the leftovers reheat beautifully, so it’s great for lunch the next day too!
Key Ingredients & Substitutions
Tomatoes: Crushed canned tomatoes give great flavor and consistency. If you prefer fresh, use ripe tomatoes and peel them, but it takes longer. For convenience, canned work best.
Onion & Garlic: These build the soup’s base flavor. Yellow onions have a nice balance of sweetness and sharpness. You could swap with shallots for a milder taste.
Broth: Vegetable broth keeps it vegetarian, while chicken broth adds depth. Use low-sodium broth if you want more control over saltiness.
Cream: Heavy cream makes the soup luxuriously smooth. For a lighter version, try half-and-half or full-fat coconut milk for a dairy-free option.
Basil: Fresh basil brightens the soup at the end. If fresh isn’t available, dried basil works but add it earlier during cooking for better flavor release.
How Do You Get a Smooth, Creamy Texture in Tomato Soup?
Texture is key for creamy tomato soup. Blending is the trick to turn chunky ingredients into velvety goodness. Here’s how I do it:
- Use an immersion blender right in the pot for an easy, quick blend. It lets you control the texture better, making it as smooth as you like.
- If using a regular blender, don’t fill it too full. Blend in batches and hold the lid firmly—hot soup can be tricky!
- After blending, gently warm the soup again before adding cream. High heat can cause cream to curdle, so keep it low and stir carefully.
- Adjust thickness with extra broth if the soup feels too thick after blending.
Equipment You’ll Need
- Large heavy-bottomed pot – I like this because it heats evenly and prevents burning.
- Immersion blender – makes blending the soup super easy and quick without transferring hot liquids to a blender.
- Chef’s knife and cutting board – for chopping the onion and garlic easily.
- Measuring cups and spoons – to keep everything precise and simple.
- Soup ladle – for serving the hot soup without spills.
Flavor Variations & Add-Ins
- Stir in roasted red peppers or a splash of balsamic vinegar for extra depth and sweetness.
- Use different cheeses like parmesan or mozzarella to add richness when serving.
- Add cooked sausage, shredded chicken, or crispy bacon to make it more filling.
- Swap basil for thyme or oregano to change the herb flavor profile.
Easy Creamy Tomato Soup Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and black pepper, to taste
- ½ cup heavy cream or half-and-half
- Fresh basil leaves, sliced thinly for garnish
- Optional: croutons for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, totaling around 30 minutes. It’s a quick and easy soup perfect for weeknights or whenever you crave warmth and comfort.
Step-by-Step Instructions:
1. Cook the Onion and Garlic:
Heat the olive oil or butter in a large pot over medium heat. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for an additional 1 minute until you can smell that lovely garlic aroma.
2. Add Tomatoes and Broth:
Stir in the crushed tomatoes and your choice of broth. Bring the mixture to a gentle simmer. Let it cook uncovered for 15 to 20 minutes to allow the flavors to mingle and develop.
3. Season and Blend:
Add sugar (if you’re using it), salt, and black pepper to taste. Use an immersion blender to blend the soup right in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth, then return to the pot.
4. Add Cream and Serve:
Put the pot over low heat and stir in the heavy cream or half-and-half. Warm the soup gently—don’t let it boil to keep the cream smooth. Once heated through, ladle the soup into bowls. Garnish with fresh sliced basil and a sprinkle of black pepper. Serve with croutons on the side or on top if you like a little crunch.
Can I Use Fresh Tomatoes Instead of Canned?
Yes, you can! Use about 2 pounds of fresh, ripe tomatoes. Blanch them in boiling water to peel easily, then chop and cook as you would the canned tomatoes. Keep in mind it may take a bit longer to simmer and develop flavor.
Can I Make This Soup Dairy-Free?
Absolutely! Swap the heavy cream with coconut milk or your favorite plant-based milk for a creamy texture without dairy. Add it at the end just like the cream and warm gently.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep it smooth.
Can I Freeze the Tomato Soup?
Yes, this soup freezes well! Cool it completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly on the stove, adding a splash of broth if it thickens too much.
