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There’s nothing quite like a warm bowl of homemade soup to bring comfort and joy. This creamy tomato soup recipe is a true classic, delivering rich flavors with surprising ease. It’s perfect for cozy evenings or a quick lunch, offering a smooth, velvety texture that everyone will adore. Get ready to create a comforting dish that tastes like it came from your favorite restaurant, right in your own kitchen!
Why You’ll Love This Creamy Tomato Soup
- Rich, Balanced Flavor Profile: Experience the perfect harmony of sweet tomatoes, savory garlic, and fresh basil, all rounded out by a touch of cream. This homemade tomato soup offers deep flavor.
- Surprisingly Quick and Easy to Make: Don’t let the gourmet taste fool you. This simple tomato soup recipe comes together in under 30 minutes, ideal for busy weeknights.
- Comforting for Any Season: While it’s a winter favorite, this velvety soup provides warmth and nourishment year-round. It’s a versatile dish you’ll crave.
- Versatile with Simple Ingredients: You likely have most of these pantry staples already, making this a go-to option. Quality ingredients shine through in this easy tomato soup.
- Kid-Friendly and Universally Loved: Its smooth texture and mild, inviting taste make it a hit with kids and adults alike. This is a family-favorite creamy tomato soup.
Ingredients
- 4 Tbsp unsalted butter: Essential for sautéing onions and building the soup’s base flavor.
- 2 yellow onions: Approximately 3 cups finely chopped, these create a sweet, aromatic foundation.
- 3 garlic cloves: Roughly 1 Tbsp minced, providing a vital pungent and savory depth.
- 56 oz crushed tomatoes: Two 28-oz cans with their juice, preferably San Marzano for superior flavor. This is the heart of our tomato soup recipe.
- 2 cups chicken stock: Forms the flavorful liquid base, adding richness.
- 1/4 cup chopped fresh basil: Plus extra for serving, lending bright, herbaceous notes.
- 1 Tbsp sugar: Or adjust to taste, balancing the natural acidity of the tomatoes.
- 1/2 tsp black pepper: Or to taste, enhancing the overall seasoning.
- 1/2 cup heavy whipping cream: Or to taste, for luxurious richness and a creamy finish.
- 1/3 cup Parmesan cheese: Freshly grated, plus more for serving, adding an umami, salty complexity.
Notes & Substitutions
For an outstanding creamy tomato soup, consider using San Marzano crushed tomatoes. Their natural sweetness and balanced acidity elevate the flavor significantly, as these tomatoes are prized for their firm flesh and rich taste, often breaking down into a velvety sauce.
Research indicates that San Marzano tomatoes are often preferred for their balanced acidity and rich, sweet flavor, especially for sauces.
If you prefer a vegetarian version, simply swap chicken stock for a good quality vegetable stock. Fresh basil is crucial here; dried basil won’t provide the same vibrant aroma and taste.
Coconut milk is an excellent alternative to heavy cream for a dairy-free option, adding a subtle richness. When it comes to Parmesan cheese, fresh grating makes a big difference in flavor and melt. You can use nutritional yeast for a cheesy, dairy-free alternative. Remember to adjust salt at the end, as Parmesan cheese already contributes saltiness.
Equipment
- Large non-reactive pot or Dutch oven: Ideal for simmering your soup without metallic flavors.
- Immersion blender or standard blender: To achieve that wonderfully smooth consistency.
- Measuring cups and spoons: For accurate ingredient portions.
- Cutting board and sharp knife: Essential for preparing your aromatics.
- Wooden spoon or spatula: For stirring and scraping the pot.
Instructions
This tomato soup recipe is straightforward, ensuring a delicious result every time.
Step 1: Sauté Aromatics. Heat a nonreactive pot or enameled Dutch oven over medium heat. Add the unsalted butter and allow it to melt completely. Then, add your finely chopped yellow onions to the pot. Sauté the onions for 10-12 minutes, stirring occasionally, until they become softened and beautifully golden. This slow caramelization develops a sweet base. Next, stir in the minced garlic and sauté for just 1 minute until it becomes wonderfully fragrant. Be careful not to burn the garlic.
Step 2: Simmer Soup Base. Add the crushed tomatoes with their juice, chicken stock, freshly chopped basil, and granulated sugar to the pot. Stir all these ingredients together well. Season with black pepper to taste at this stage. Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer. Partially cover the pot with a lid and let the soup simmer for 10 minutes, allowing the flavors to meld and deepen. This step is crucial for an aromatic creamy tomato soup.
Step 3: Blend to Creamy Perfection. You can enjoy your soup with a rustic, chunky consistency if preferred. However, for a velvety smooth finish, it’s time to blend. Use an immersion blender directly in the pot, blending until the soup reaches your desired consistency. Alternatively, carefully transfer the hot soup to a standard blender in batches. Fill the blender only halfway, pulse a few times to get it started, and blend until smooth. Return all blended soup to the pot over medium heat.
Step 4: Finish with Dairy. With the blended soup back on the heat, add the heavy whipping cream and freshly grated Parmesan cheese. Stir these ingredients thoroughly until they are fully incorporated and the cheese has melted. Return the soup to a gentle simmer, but do not let it come to a rolling boil after adding the cream. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Then, turn off the heat to preserve the creamy texture.
Step 5: Serve and Garnish. Ladle your homemade tomato soup recipe immediately into warm bowls. For a final flourish, top each serving with extra freshly grated Parmesan cheese and a sprinkle of chopped fresh basil. Serve alongside your favorite accompaniments. Enjoy this comforting, flavorful dish!
Pro Tips & Troubleshooting
- For best flavor: Don’t rush the onion caramelization; it builds a sweet foundation for your creamy tomato soup. Always use high-quality canned tomatoes like San Marzano. Fresh basil provides unparalleled aroma and brightness compared to dried.
- Achieving perfect consistency: Blend the soup until it’s completely smooth for a truly velvety texture. If your soup seems too thick after blending, you can thin it with a little extra stock or water.
- Balancing flavors: Taste your soup often. If it’s too acidic, a little more sugar or a swirl of heavy cream will balance it effectively. Cream is excellent for tempering acidity in any tomato soup recipe.
- Common Mistakes to Avoid: Never burn the garlic; it turns bitter quickly. When using a standard blender for hot liquids, never overfill it, and start on a low speed with the lid vented to prevent pressure buildup. Avoid boiling the soup vigorously once the cream has been added, as this can cause it to curdle.
Serving, Storage & Variations
- Serving Suggestions: This classic tomato soup recipe is absolutely divine paired with a grilled cheese sandwich for the ultimate comfort meal. Serve it with homemade croutons, crusty bread for dipping, or a light side salad for a complete lunch. It also makes a fantastic starter before a heartier meal.
- Storage Instructions: Allow your homemade creamy tomato soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For longer storage, this soup freezes beautifully for up to 3 months. When reheating, do so gently on the stovetop over low heat, stirring occasionally, until warmed through.
- Variations to Try:
- Spicy: Add a pinch of red pepper flakes with the garlic for a subtle kick.
- Roasted: For deeper flavor, roast fresh tomatoes before blending into your soup.
- Vegan: Use vegetable stock and substitute heavy cream with full-fat coconut milk for a rich, plant-based alternative.
- Herby: Incorporate a sprig of fresh oregano or thyme during the simmering stage.
- Smoky: A dash of smoked paprika can add a wonderful depth to your creamy tomato soup.
Nutrition
Tomatoes are a fantastic source of vitamins C and K, potassium, and lycopene, a powerful antioxidant. This creamy tomato soup also provides healthy fats from the heavy cream and Parmesan cheese. You’ll get fiber and other beneficial nutrients in every comforting spoonful. Harvard Health highlights that lycopene-rich tomatoes are linked to a lower stroke risk.
| Nutrient (per serving) | Value (Estimate) |
|---|---|
| Calories | 250-300 |
| Total Fat | 18-22g |
| Saturated Fat | 10-12g |
| Cholesterol | 40-50mg |
| Sodium | 600-700mg |
| Total Carbs | 18-22g |
| Fiber | 4-5g |
| Sugars | 10-12g |
| Protein | 8-10g |
Disclaimer: Nutritional estimates can vary based on specific ingredients and brands used.
FAQ
- Can I make this soup vegan? Yes, absolutely! Substitute chicken stock with vegetable stock and heavy cream with full-fat coconut milk for a rich, plant-based version of this delicious tomato soup recipe.
- Can I freeze tomato soup? Absolutely, this creamy tomato soup freezes beautifully. Just make sure to cool it completely before transferring it to freezer-safe containers for storage.
- How do I adjust the acidity? If your soup tastes too acidic, you can effectively balance it by adding a little more sugar or stirring in an extra splash of heavy cream.
- Can I make this ahead of time? Yes, this is a great make-ahead recipe. The flavors of this homemade tomato soup often deepen and improve overnight in the refrigerator.
- What if I don’t have an immersion blender? No problem! You can use a regular blender instead. Just be sure to blend the hot soup in small batches, filling the blender only halfway, and pulse initially to prevent splattering.
- What kind of tomatoes are best? For the superior flavor and ideal balance of sweetness and acidity in your tomato soup recipe, we highly recommend using crushed San Marzano tomatoes.
Conclusion
This homemade creamy tomato soup recipe truly delivers on comfort and taste, proving that simple ingredients can create something extraordinary. With its velvety texture and balanced flavors, it’s a dish that warms both body and soul, perfect for any occasion. Whether you’re a beginner cook or a seasoned pro, this recipe makes creating a restaurant-quality soup at home incredibly easy. So go ahead, gather your ingredients, and enjoy the pure delight of your own delicious, comforting homemade soup!
Creamy Tomato Soup Recipe
Equipment
- Large non-reactive pot or Dutch oven
- Immersion blender or standard blender
- Cutting board
- Sharp knife
- measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 4 tablespoons unsalted butter
- 2 yellow onions, finely chopped (about 3 cups)
- 3 cloves garlic, minced
- 56 ounces crushed tomatoes (two 28-oz cans)
- 2 cups chicken stock (or vegetable stock)
- 1/4 cup fresh basil, chopped (plus more for garnish)
- 1 tablespoon sugar (adjust to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1/2 cup heavy whipping cream
- 1/3 cup Parmesan cheese, freshly grated (plus more for serving)
Instructions
- Heat a large non-reactive pot over medium heat. Melt the butter, then add the chopped onions. Sauté for 10–12 minutes, stirring occasionally, until golden and softened.
- Add minced garlic and sauté for 1 minute until fragrant. Do not let it brown.
- Stir in crushed tomatoes, stock, basil, sugar, and black pepper. Bring to a gentle boil, then reduce to simmer for 10 minutes with the lid partially on.
- Use an immersion blender to puree the soup until smooth. Or carefully transfer to a blender in batches, blend until smooth, then return to pot.
- With soup over medium heat, stir in cream and Parmesan. Simmer gently (do not boil) until fully incorporated. Taste and adjust seasoning as needed.
- Ladle into bowls. Garnish with extra basil and Parmesan. Serve warm with grilled cheese or crusty bread.
