This Creamy Tomato Soup recipe is loaded with the most amazing rich and robust favors. Easy to prepare with just a few simple ingredients, this warm and inviting classic comfort food is perfect for a busy weeknight meal.
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Creamy Homemade Tomato Soup
There is just something about a bowl of creamy homemade tomato soup that feels like home, especially when it’s served with a classic grilled cheese sandwich. The super easy soup is made using simple ingredients you probably already have in your kitchen, so it’s a perfect recipe to turn to when you need to cook something quick and uncomplicated.
Whether you’re serving a cup of it as a light lunch with a side salad, or a hearty bowl for dinner, this tomato soup recipe is always a hit. Because it’s so easy to make, you can easily double the recipe if you’re feeding a crowd.
If you’re like me, I love to make soup all year round, even in the summer. But when cooler temps arrive, there’s nothing better than a hot bowl of from-scratch soup to warm you up, so make sure you check out this Crack Chicken Soup and Creamy Potato Soup this as well. Afterall, there’s no such thing as too many soup recipes!
💓 Why We Love this Recipe
- Loaded with incredible tomato flavor with the perfect balance of cream.
- Creamy soups are so hearty and filling…they are comfort food in a bowl.
- Canned tomatoes make this a super quick and easy recipe that’s great for busy weeknights
- Large pot (or dutch oven)
- Sharp kitchen knife
- Immersion blender
- Measuring Cups
- Measuring Spoons
What’s Needed to Make Homemade Creamy Tomato Soup
Below are the ingredients that you’ll need to make this delicious soup recipe. Keep in mind that the great thing about this homemade soup is that you can change up the flavors as your personal tastes sees fit.
- Onion, diced
- Butter, unsalted
- Canned crushed tomatoes
- Canned tomato juice
- Chicken bouillon cubes
- Heavy cream
- Dried basil
- Kosher salt (or sea salt)
- Black pepper
- Fresh Basil (Garnish)
How To Make Homemade Tomato Soup
Step One: Sautee Onions
In a large stockpot or dutch oven over medium heat melt butter. Add in the chopped onion. Sauté onion until it’s cooked and transparent.
Step Two: Add Tomatoes
Add the crushed tomatoes, tomato juice, and sugar. Do not omit the sugar. You need this to counteract the acidity of the tomatoes. Stir to combine.
Step Three: Season and Stir
Add in the bouillon cubes and salt and pepper. Stir and heat until a soft boil then turn the heat off.
Step Four: Time for the Cream
Add the heavy cream, basil and parsley to the tomato mixture.
Step Five: Blend and Serve
Next, using an immersion blender, purée soup until it’s fairly smooth. You can also use a blender or food processor.
Store leftover cool soup in an airtight container in the fridge for up to 3-4 days.
Tip: When blending the soup, you can choose to blend it just a bit for a chunkier soup, or you can keep blending it until it is super smooth like a creamy tomato bisque or a cream of tomato soup.
Creamy Tomato Soup Variations and Add-ins
Some of the best things about this soup can be the toppings that you can add. Even though I think that this is the best tomato soup recipe as it is, toppings are always a lot of fun. Here are some simple topping ideas that you can easily add to each bowl of soup:
- A drizzle of olive oil over the top
- Shredded Cheese
- Chopped onions or chives
- Crushed crackers
- Fresh Cilantro
- Salt and freshly cracked pepper
- Sour Cream
- A great way to change up the flavors in this soup is to use canned fire roasted tomatoes in place of the regular crushed tomatoes.
- You can also substitute the crushed tomatoes with a canned whole tomatoes or diced tomatoes. The key to a really good tomato soup is to use high quality tomatoes, like San Marzano tomatoes.
- If you happen to find really nice fresh tomatoes at the grocery store or farmer’s market, you always use them as well. For best results when using fresh tomatoes, I like to cut them in half and roast them in the oven for about 15-20 minutes. This gives them a nice roasted flavor.
- For a really intense tomato flavor, you can add about 1/2 of a small can of tomato paste
Herbs and Spices:
- Add a little kick to your soup with a little bit of red pepper flakes. Careful though, a little goes a long way.
- Taste the soup as you go and make it your own version by adding your favorite herbs. Herbes de Provence, celery seed (or celery salt), and garlic powder are all great with the flavor of the tomatoes.
- Another great way to add additional flavor to the soup is to use tomatoes that are canned with herbs. Italian canned tomatoes or garlic, basil tomatoes are perfect options.
Can You Use Milk Instead of Cream?
You can but it’s not going to be as rich and thick. Also, keep in mind, if you want to use regular milk or any non-dairy milk of your choice, like almond milk, coconut milk or cashew milk the soup will not be quite as creamy.
How Do You Tone Down the Acidity in Tomato Soup?
If you’re needing to take away a bit of the acidity from the tomatoes, adding a little sugar really helps to counter too much acidity you make taste. By Some people also add in a bit of baking soda (a very small amount) as that tends to balance it out, too.
How Do you Thicken Tomato Soup?
Tomato soup by nature is a looser soup than some stew-like soup. But if you want the base to be a little thicker, you can make a cornstarch slurry. Just add a little at a time because you don’t want it to be too thick. You can always add in more if needed.
Can you Freeze Tomato Soup?
Yes, you can. But there are a few things to keep in mind. Since this soup does have cream in it, you might notice it separate a bit once you freeze and then unthaw to reheat.
If this happens, you can add it back to the blender to reincorporate the ingredients. I tend to freeze my soup in small batches so that I can unthaw and eat it multiple times easily.
More Soup Recipes
- Broccoli Cheese Soup
- Sausage Tortellini
- Chicken Tortilla Soup
- Hamburger Soup
- Slow Cooker Minestrone Soup
- Corn Chowder
- Instant Pot Chicken Noodle
- Easy Chili Recipe
- 1 onion
- 6 Tablespoons unsalted butter
- 29 ounces crushed tomatoes 2, 14.5 ounce cans
- 46 ounces tomato juice 1 can
- 1/4 cup white sugar
- 3 chicken bouillon cubes
- 1 1/2 cups heavy cream
- 1 Tablespoon chopped parsley
- 2 Tablespoons dried basil
- 1 teaspoon salt
- 1 tespoon pepper
- fresh basil garnish
- In a large stockpot over medium heat melt butter. Add in the chopped onion. Saute onion until it’s cooked and transparent.
- Add the crushed tomatoes, tomato juice, and sugar. Do not omit the sugar. You need this to counteract the acidity of the tomatoes. Stir to combine.
- Add in the bouillon cubes and salt and pepper.
- Stir and heat until a soft boil then turn the heat off.
- Add the heavy cream, basil, and parsley.
- Next, using an immersion blender, blend the soup until it’s fairly smooth. You can also use a blender. (Optional: you can choose to leave the soup in the thicker consistency, but we like our tomato soup on the smooth side.)
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