You are just 30 minutes away from a comforting bowl of warmth! This easy homemade creamy tomato soup recipe delivers rich, deep flavors with minimal effort. Imagine a silky-smooth texture, perfectly balanced acidity, and the nostalgic aroma of a classic. It pairs beautifully with a crispy grilled cheese sandwich, making it an ultimate cozy meal. This is truly the best creamy tomato soup you will ever make.
Table of Contents
Why You’ll Love This Tomato Soup
Making your own delicious creamy tomato soup from scratch is incredibly rewarding and simpler than you think.
- Quick and Easy: It’s ready in under 30 minutes, perfect for busy weeknights.
- Rich Tomato Flavor: We use quality canned tomatoes for an intense and satisfying taste.
- Perfectly Creamy Texture: Heavy cream and Parmesan cheese create an irresistible smoothness.
- Acidity is Balanced: A touch of sugar ensures a harmonious flavor profile, preventing any sour notes.
- Versatile Comfort: Enjoy this comforting soup any time of year, whether it’s chilly or you crave something light.
- Family-Friendly: Kids and adults alike will ask for seconds of this satisfying homemade tomato soup.
Ingredients
Gathering the right components is key to crafting the perfect tomato soup. Here is what you will need for this amazing recipe:
- 4 Tbsp unsalted butter: Used to sauté your aromatics, building a flavorful base.
- 2 yellow onions (3 cups finely chopped): They sweeten the soup as they caramelize gently.
- 3 garlic cloves (1 Tbsp minced): Adds a pungent and essential aromatic depth.
- 56 oz crushed tomatoes (two, 28-oz cans) with their juice, preferably San Marzano: These are the heart of your rich tomato soup.
- 2 cups chicken stock: Provides a savory liquid base, enhancing the overall flavor.
- 1/4 cup chopped fresh basil, plus more to serve: Infuses a fresh, herbaceous note.
- 1 Tbsp sugar, or added to taste: Balances the natural acidity of the tomatoes.
- 1/2 tsp black pepper, or to taste: Seasons the soup with a gentle kick.
- 1/2 cup heavy whipping cream, or to taste to combat acidity: Creates that luxurious, velvety texture.
- 1/3 cup parmesan cheese, freshly grated, plus more to serve: Adds a salty, umami richness that elevates the dish.
Notes & Substitutions
- Tomatoes: Canned crushed tomatoes work best for this recipe. If you only have whole peeled tomatoes, pulse them in a food processor a few times before adding.
- Basil: Fresh basil offers the best flavor, but you can substitute with 1 tablespoon of dried basil. Add dried basil earlier with the crushed tomatoes.
- Stock: For a vegetarian tomato soup, swap chicken stock for vegetable broth. The flavor will still be fantastic.
- Acidity: Tomato acidity can vary. Always taste the soup before serving and adjust the sugar and cream as needed to achieve perfect balance.
- Salt: Parmesan cheese adds saltiness. Hold off on adding extra salt until the very end, after tasting the finished soup.
Equipment
You don’t need fancy gadgets to make this simple tomato soup.
- Large non-reactive pot or Dutch oven
- Sharp knife for chopping
- Cutting board
- Wooden spoon or spatula
- Immersion blender or regular blender
- Cheese grater
Instructions
Follow these simple steps to create a delicious and creamy tomato soup from scratch. This recipe is designed for beginners, making homemade cooking effortless and enjoyable.
- Heat a nonreactive pot or enameled Dutch oven over medium heat. Add butter then add chopped onions. Sauté for 10-12 minutes, stirring occasionally, until they become softened and beautifully golden. Add minced garlic and sauté for just 1 minute until it becomes fragrant.
- Add the crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste, depending on tomato sweetness), and black pepper. Stir all the ingredients together well. Bring the mixture to a boil, then immediately reduce the heat to low. Partially cover the pot with a lid and let the soup simmer gently for 10 minutes, allowing the flavors to meld.
- You can certainly leave your soup with a rustic, chunky consistency if you prefer. However, if you like a smooth and creamy soup, use an immersion blender directly in the pot to blend the soup to your desired consistency. Alternatively, carefully transfer the hot soup to a regular blender in batches. Blend until smooth, being cautious not to overfill the blender with hot liquid. If using a regular blender, start by pulsing a few times to get it started, then process until silky. Return the blended homemade tomato soup to the pot over medium heat.
- Add 1/2 cup heavy cream and 1/3 cup freshly grated Parmesan cheese to the blended soup. Stir these creamy additions thoroughly and return the soup to a gentle simmer. Taste the soup and season to taste with additional salt and pepper if needed. Once perfectly seasoned, turn off the heat.
- Ladle the hot and creamy tomato soup into warm bowls. Top each serving with extra grated Parmesan cheese and a sprinkle of fresh chopped basil for garnish. Serve immediately and enjoy your homemade creation!
Pro Tips & Troubleshooting
- Non-Reactive Pot: Always use a non-reactive pot, like enamel-coated cast iron or stainless steel. This prevents your tomato soup from developing a metallic taste. According to Caraway, non-reactive cookware prevents metallic leaching into foods, especially when cooking with acidic ingredients.
- Consistency: For a smooth soup, blend thoroughly. If you prefer a more rustic texture, blend only partially or skip blending entirely for a chunky option.
- Acidity: If your finished soup tastes too sour, add a bit more sugar, a splash more heavy cream, or even a tiny pinch of baking soda to neutralize the acidity.
- Seasoning: Always taste and adjust your seasonings at the very end. The flavors deepen during simmering, so final adjustments are crucial for the perfect tomato soup.
- Garnish: Fresh garnishes are essential! Use extra fresh basil and grated Parmesan to enhance both the flavor and visual appeal of your bowls.
Serving Suggestions
This versatile homemade tomato soup pairs wonderfully with many accompaniments.
- Serve it with the classic sidekick: a hot and melty grilled cheese sandwich.
- Top individual bowls with extra grated Parmesan for a cheesy finish.
- Garnish generously with fresh chopped basil to brighten the flavors.
- Add a delightful crunch by pairing it with homemade croutons.
- Enjoy a warm bowl with crusty bread or toasted crostini for dipping.
- Serve this simple tomato soup alongside a fresh, crisp side salad for a complete meal.
Storage & Make Ahead
Enjoying your tomato soup is easy, and so is storing it for later!
- Refrigerate: Store leftover creamy tomato soup in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: Warm the soup gently on the stovetop over low heat, stirring occasionally until heated through. Avoid boiling to maintain texture.
- Freezing: For best results, freeze the soup before adding the heavy cream and Parmesan cheese. This prevents the dairy from curdling when thawed.
- Thawing: Thaw frozen soup base in the refrigerator overnight. Reheat gently on the stovetop, then stir in the heavy cream and Parmesan just before serving.
- Make Ahead: Prepare the tomato soup base (without dairy) a day or two in advance. Store it in the fridge, then add the cream and cheese when reheating to serve.
Nutrition
Here is the nutritional information for one serving of this delicious creamy tomato soup. Please note that these values are approximate and can vary based on specific ingredients and brands used. For personalized dietary advice, consult a qualified nutritionist.
| Serving Size | 344 g |
|---|---|
| Calories | 222 |
| Fat | 14 g |
| Saturated Fat | 8 g |
| Trans Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Cholesterol | 40 mg |
| Sodium | 422 mg |
| Potassium | 710 mg |
| Carbohydrates | 22 g |
| Fiber | 4 g |
| Sugar | 12 g |
| Protein | 7 g |
| Vitamin A | 895 IU |
| Vitamin C | 21 mg |
| Calcium | 140 mg |
| Iron | 3 mg |
FAQ
Can I substitute canned whole tomatoes for this creamy tomato soup?
Yes, you certainly can. Simply pulse whole peeled canned tomatoes in a food processor a few times until they resemble crushed tomatoes before adding them to the pot. Remember to season the finished soup to taste.
Can I use dried basil in my homemade tomato soup?
Absolutely, dried basil works well as a substitute for fresh. Use 1 tablespoon of dried basil in place of fresh. Add the dried basil along with the crushed tomatoes so it has time to soften and infuse its flavor.
Can I use fresh tomatoes for this tomato soup recipe?
You can use fresh tomatoes, but making crushed tomatoes from scratch is quite time-consuming and often requires peeling and seeding. Canned crushed tomatoes offer consistent flavor and convenience for this quick soup.
What stock do you use for tomato soup?
Chicken stock or chicken bone broth adds a wonderful depth of savory flavor to this creamy tomato soup. However, for a vegetarian version, feel free to use a good quality vegetable broth.
What if my tomato soup is too sour or acidic?
First, ensure you are using a non-reactive pot to prevent metallic flavors. To balance acidity, add a bit more granulated sugar and/or a splash more heavy cream. You can also add a tiny pinch of baking soda, which helps neutralize excess acid.
Conclusion
Creating your own delicious and easy homemade creamy tomato soup is a rewarding experience. This recipe proves that comfort food doesn’t have to be complicated, offering rich flavors and a velvety texture in just 30 minutes. We encourage you to try this classic, beginner-friendly dish for a cozy meal that everyone will love. Don’t hesitate to personalize your bowl with extra Parmesan or a sprinkle of fresh herbs. Tomatoes are also a major dietary source of the antioxidant lycopene, which has been linked to many health benefits including reduced risk of heart disease and cancer.
Easy Homemade Creamy Tomato Soup Recipe
Equipment
- Dutch oven
- Immersion Blender
- Blender
- Ladle
Ingredients
Main Ingredients
- 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 or to taste to combat acidity
- 1/3 cup parmesan cheese freshly grated, plus more to serve
Instructions
Instructions
- Heat a nonreactive pot or Dutch oven over medium heat, then add butter and sauté chopped onions for 10-12 minutes until softened and golden. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in crushed tomatoes with juice, chicken stock, basil, sugar, and black pepper. Bring to a boil, then reduce heat, partially cover, and simmer for 10 minutes.
- For a creamy soup, use an immersion blender directly in the pot or transfer in batches to a regular blender until smooth. Return the blended soup to the pot over medium heat if using a regular blender.
- Add heavy cream and freshly grated parmesan cheese, then bring back to a simmer. Season with salt and pepper to taste, and turn off the heat.
- Ladle the soup into warm bowls and garnish with extra parmesan and chopped fresh basil before serving.