Creamy Tomato Soup Recipe

Creamy Tomato Soup Recipe

Creamy Tomato Soup Recipe

This Creamy Tomato Soup is easy, comforting, and has a rich flavor profile. Watch the easy video tutorial and you’ll be craving a bowl of tomato soup paired with a gooey Grilled Cheese Sandwich.

You can make this tomato soup creamy or chunky if you prefer, but we love creamy soup recipes from Creamy Sweet Potato Soup to our velvety Carrot Soup and definitely Creamy Potato Soup.

My husband never loved tomato soup until he tried this Creamy Tomato Soup. The addition of parmesan and just 1/2 cup of cream makes it so satisfying. It’s also a quick and easy 30-minute soup that keeps well in the fridge. We love it all year round and whip up a batch any time we are craving Grilled Cheese Sandwiches.

Ingredients for Tomato Basil Soup

Since this is a tomato-based soup, it is important to offset the acidity with some key ingredients. We use a combination of cream, parmesan, and a little sugar to balance the soup.

  • Butter – use unsalted butter to sautee onions
  • Yellow onion – it seems like a ton of onion but it disappears into the soup adding a balanced sweetness
  • Garlic – you’ll need 1 Tbsp minced from about 3 cloves
  • Crushed tomatoes – with their juice, preferably San Marzano tomatoes
  • Chicken stock – for the best flavor use homemade chicken broth
  • Basil – chop and add 1/4 cup fresh basil, plus more to serve. Basil leaves are easily bruised so chop by stacking a bunch of leaves then roll them into a log and cut into thin strips.
  • Sugar – It’s just 1 Tbsp, but necessary to combat the tomato acidity.
  • Black pepper – start with 1/2 tsp and add more to taste
  • Whipping cream – adds a creaminess to the soup and offsets acidity.
  • Parmesan cheese – adds saltiness to the soup and balances acidity. Adding parmesan adds enough salt and I usually don’t add more.

How to Make Tomato Soup

  1. Saute Aromatics – heat a non-reactive pot over medium heat. Melt in 4 Tbsp butter then sautee onions until softened and golden (10-12 min). Add minced garlic and saute another minute.
  2. Make the tomato soup base – stir in two 28 oz cans of crushed tomatoes with their juice, your chicken stock, chopped basil, sugar, and black pepper. Bring to a boil then reduce heat, partially cover, and simmer for 10 minutes.
  3. Blend if desired – use an immersion blender in the pot or blend in batches using a blender (be careful not to overfill the blender with hot liquid) and return soup to the pot.
  4. Add cream and parmesan – stir in the heavy cream and shredded parmesan. Return to a simmer and season to taste if needed.
  5. Serve – ladle into warm bowls and garnish with more parmesan and basil.

Pro Tip: If you prefer a chunky soup with bits of tomato (like our Broccoli Cheese Soup), you can skip the blending step and proceed with adding cream and parmesan then season to taste.

Important: Use a Non-Reactive Pot

Since this soup is tomato-based it is important to use a non-reactive pot. Avoid aluminum, cast iron, and copper which are all made of metals that can react with tomatoes and make the soup taste metallic.

Non-reactive pots that work well include: Stainless steel, enamel-coated cast iron, ceramic, and glass. We used our 5 1/2 Qt enamel-coated dutch oven pot.

Common Questions

Can I substitute canned whole tomatoes?
You can use canned whole peeled tomatoes, but crush them by pulsing in a food processor before adding to the pot. Be sure to season to taste if substituting.

Can I use dried basil?
You can substitute the fresh basil with about 1 Tbsp of dried basil for the soup. I suggest adding dried basil when you add the crushed tomatoes to give them a chance to soften. Dried herbs work great in soups, but should not be used for garnish.

Can I use fresh tomatoes?
You’ll need to make your own crushed tomatoes which can be a time-consuming process. We find it is much simpler to buy crushed tomatoes.

What stock do you use for tomato soup?
We love chicken bone broth because it has a great depth of flavor, but you can substitute it with vegetable broth to keep this a vegetarian soup.

How to Serve Tomato Soup

  • Grilled Cheese – tomato soup and grilled cheese sandwiches are the perfect match (try dipping the sandwich into the soup).
  • Parmesan – add shredded parmesan while the soup is hot so it melts over the top.
  • Fresh Basil – sprinkle the top with thinly sliced basil.
  • Croutons – sprinkle crunchy croutons over the soup.
  • Toast – simple toasted bread or crostini (like we made for Bruschetta) are great for dunking into the soup.

 

Creamy Tomato Soup Recipe

Our go-to creamy tomato soup recipe. Adding parmesan and heavy cream makes it so satisfying and balances the acidity. It’s also a quick and easy 30-minute soup that keeps well in the fridge. We love this Tomato Basil Soup paired with grilled cheese sandwiches.

  • 4 Tbsp unsalted butter
  • 2 yellow onions (3 cups finely chopped)
  • 3 garlic cloves (1 Tbsp minced)
  • 56 oz crushed tomatoes (two, 28-oz cans) with their juice, preferably San Marzano
  • 2 cups chicken stock
  • 1/4 cup chopped fresh basil plus more to serve
  • 1 Tbsp sugar or added to taste
  • 1/2 tsp black pepper or to taste
  • 1/2 cup heavy whipping cream
  • 1/3 cup parmesan cheese freshly grated, plus more to serve
  1. Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.

  2. Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.

  3. You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid), then return blended soup to the pot over medium heat.

  4. Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.

  5. Ladle into warm bowls and top with more parmesan and chopped fresh basil.

Soup
American
creamy tomato soup, tomato soup

Nutrition Information

Creamy Tomato Soup Recipe

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