Craving a cozy meal that feels like a warm hug? This Creamy Tomato Soup Recipe will transport you right back to childhood, with velvety-smooth texture and layers of robust tomato flavor, made even more luxurious by a swirl of cream and a sprinkle of fresh basil. It’s one of those magical soups you’ll return to again and again, whether you need a quick weeknight dinner or something special on a chilly afternoon.
Why You’ll Love This Recipe
- Ultra Creamy Texture: With just the right amount of heavy cream and parmesan cheese, every spoonful is decadently smooth—no graininess or separation.
- Big Tomato Flavor: Using high-quality crushed tomatoes (hello, San Marzano!) and a hint of basil lets the fresh flavor shine, making this so much more than basic tomato soup.
- Ready in 30 Minutes: No long simmering sessions here—you’re just half an hour away from comfort in a bowl, perfect for busy weeknights or spontaneous cravings.
- Customizable for All Tastes: Whether you love it silky-smooth or want to keep it rustic and chunky, this soup bends to your cravings.
Ingredients You’ll Need
The best part about this Creamy Tomato Soup Recipe is how it transforms simple, honest ingredients into something truly magical. Every component plays a role—bringing fresh aroma, creamy richness, or vibrant color—so a little attention to detail goes a long way!
- Unsalted Butter: Sautéed with onions, it creates a deep, rich base and gives the soup its luscious mouthfeel.
- Yellow Onions: Their natural sweetness mellows the tomatoes and adds a gentle undertone.
- Garlic Cloves: Just enough to add cozy warmth without overpowering that wonderful tomato flavor.
- Crushed Tomatoes (preferably San Marzano): The star of the show—choose a good-quality can for the brightest, most balanced flavor.
- Chicken Stock: Adds depth and keeps things light; you can sub vegetable broth for a vegetarian version.
- Fresh Basil: Chopped basil adds freshness and a subtle peppery kick, plus a gorgeous burst of green.
- Sugar: A touch balances acidity—the amount is flexible to your taste and the tomatoes you use.
- Black Pepper: Lends gentle heat and rounds out the flavors.
- Heavy Whipping Cream: The magic ingredient for creaminess; start with a little and add more as needed.
- Parmesan Cheese: Freshly grated cheese gives the soup a salty, nutty depth and melts perfectly in.
Variations
One of my favorite things about this Creamy Tomato Soup Recipe is how versatile it is! You can tweak the flavors based on what you have, your dietary needs, or even your mood—think of this as your delicious foundation to make it truly your own.
- Make it Vegetarian: Swap the chicken stock for vegetable broth and you’ll have an equally flavorful, plant-based version.
- Add Heat: Stir in a pinch of red pepper flakes with the garlic if you love some spicy warmth.
- Dairy-Free: Use coconut cream or a favorite plant-based alternative instead of heavy cream and skip the parmesan, or try nutritional yeast for some cheesy umami.
- Roast Your Tomatoes: If you have the time or summer bounty, roast fresh tomatoes and blend them in for deeper, richer flavor.
How to Make Creamy Tomato Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a heavy-bottomed pot or Dutch oven over medium heat. Add those finely chopped onions and let them cook for 10 to 12 minutes—stirring occasionally—until they’re golden, silky, and just starting to caramelize. Toss in the minced garlic and give it a minute until the kitchen smells positively irresistible.
Step 2: Add Tomatoes and Simmer
Pour in the crushed tomatoes (with all their juice!), chicken stock, basil, sugar, and black pepper. Stir everything together, bring it to a gentle boil, then turn the heat to low and let the mixture simmer partially covered for about 10 minutes. The flavors will marry beautifully, filling your kitchen with the most comforting aroma.
Step 3: Blend for Creaminess
This is where the magic happens! If you love your soup smooth, use an immersion blender right in the pot—or carefully blend it in batches in a regular blender. Blending brings out the luxurious creaminess of this Creamy Tomato Soup Recipe, but you can leave it a little chunky if you prefer rustic texture.
Step 4: Add Cream and Parmesan
Return the blended soup to medium heat and stir in the heavy cream and freshly grated parmesan cheese. Taste and adjust with more cream or sugar if your tomatoes are extra tangy. Turn off the heat when everything is perfectly creamy and dreamy. Now you’re ready to ladle up!
Pro Tips for Making Creamy Tomato Soup Recipe
- Choose the Right Tomatoes: Opt for San Marzano or other high-quality crushed tomatoes—they’re sweet, low-acid, and make all the difference in flavor and color.
- Low-Heat Sauté: Take your time with the onions and garlic—letting them become soft and golden brings out the soup’s natural sweetness.
- Blend with Caution: If using a countertop blender, vent the lid and work in batches to avoid hot soup explosions—immersion blenders are your low-fuss friend!
- Adjust Acidity to Taste: Every can of tomatoes is a little different—remember to taste and tweak the sugar and cream balance so your Creamy Tomato Soup Recipe is never too tangy.
How to Serve Creamy Tomato Soup Recipe
Garnishes
This soup comes alive with just a little garnish—think shavings of extra parmesan, a swirl of cream, and a shower of freshly chopped basil. For a subtle crunch, add homemade croutons or a handful of toasted pine nuts for an elegant touch.
Side Dishes
No Creamy Tomato Soup Recipe experience is complete without a good dunk! Pair with classic grilled cheese sandwiches, crusty sourdough, or even buttery garlic bread. For a lighter touch, serve with a bright green salad dressed simply with olive oil and lemon.
Creative Ways to Present
Get playful—serve the soup in mini mugs for a party appetizer, or ladle it into hollowed-out bread bowls for a rustic main course. For a special occasion, drizzle with basil oil or top with a spoonful of ricotta—you’ll feel like you’re in a chic little bistro!
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully! Let it cool to room temperature before storing in an airtight container in the fridge. It’ll stay fresh for up to four days—perfect for meal prep or easy lunches.
Freezing
Love batch cooking? Freeze this Creamy Tomato Soup Recipe (before adding the cream and cheese for best texture) in freezer-safe containers for up to three months. Defrost overnight in the fridge, reheat gently, then stir in cream and cheese to finish.
Reheating
Reheat soup gently over medium-low heat, stirring often. To prevent any cream from splitting, avoid boiling; if the soup thickens after chilling, add a splash of broth or milk to loosen it up and bring it back to velvety perfection.
FAQs
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Can I use fresh tomatoes instead of canned?
Absolutely! If tomatoes are in season, roast or sauté about 3 ½ pounds of fresh tomatoes before blending and simmering in place of the canned. Keep in mind, ripe, flavorful tomatoes are key for the best results.
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How can I make this Creamy Tomato Soup Recipe vegan?
To make it vegan, use olive oil instead of butter, swap chicken stock for vegetable broth, use coconut cream or cashew cream for richness, and leave out the parmesan (or use your favorite dairy-free alternative).
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How do I fix soup that’s too sour or acidic?
If your soup tastes a bit tangy, simply add more heavy cream and a little extra sugar, one teaspoon at a time, tasting as you go until the flavors mellow out to your liking.
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What can I do if I don’t have an immersion blender?
No worries! Carefully transfer the hot soup in batches to a standard blender, filling it only halfway, and blend with the lid slightly vented to allow steam to escape. Always pulse a few times before blending fully to avoid splatters.
Final Thoughts
I hope this Creamy Tomato Soup Recipe becomes a staple in your kitchen—it’s pure comfort in a bowl and so simple, anyone can master it. Give it a try, play with the garnishes, and don’t forget to break out your favorite bread for dipping. Happy cooking, friend!
Print
Creamy Tomato Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Simmering, Blending
- Cuisine: Italian
- Diet: Vegetarian
Description
This Creamy Tomato Soup recipe is a comforting classic that’s perfect for any time of the year. With a rich and velvety texture, this soup is bursting with the flavors of San Marzano tomatoes, fresh basil, and Parmesan cheese. A touch of heavy cream adds a luxurious creaminess to balance the acidity of the tomatoes.
Ingredients
For the Soup:
- 4 Tbsp unsalted butter
- 2 yellow onions, finely chopped
- 3 garlic cloves, minced
- 56 oz crushed tomatoes with their juice
- 2 cups chicken stock
- 1/4 cup chopped fresh basil
- 1 Tbsp sugar, or to taste
- 1/2 tsp black pepper, or to taste
- 1/2 cup heavy whipping cream, or to taste
- 1/3 cup freshly grated Parmesan cheese
Instructions
- Sauté Onions: In a pot, sauté onions in butter until softened and golden. Add minced garlic and cook until fragrant.
- Add Ingredients: Stir in crushed tomatoes, chicken stock, basil, sugar, and black pepper. Simmer for 10 minutes.
- Blend Soup: Use an immersion blender or transfer to a blender to blend until smooth.
- Finish Soup: Add cream, Parmesan cheese, season to taste, and simmer. Serve topped with more Parmesan and basil.
Notes
- If the soup is too acidic, adjust by adding more cream and sugar to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 9g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 45mg
