Creamy Tomato Soup: Is there anything more comforting on a chilly day? I think not! Imagine curling up with a warm bowl of this velvety smooth soup, the rich tomato flavor dancing on your tongue. It’s a hug in a bowl, and I’m so excited to share my foolproof recipe with you.

Tomato soup has a surprisingly long and fascinating history, with variations popping up in cookbooks as far back as the 19th century. While its exact origins are debated, it’s safe to say that this humble soup has become a beloved staple in households around the world. It’s a testament to the simple beauty of fresh ingredients transformed into something truly special.

But what is it about creamy tomato soup that makes it so irresistible? For me, it’s the perfect balance of sweet and tangy, the luxurious texture, and the sheer versatility. It’s quick and easy to make, perfect for a weeknight dinner, and can be dressed up with grilled cheese croutons or a swirl of pesto for a more elegant presentation. Whether you’re a seasoned chef or a kitchen novice, this recipe is guaranteed to become a new favorite. So, grab your ingredients, and let’s get cooking!

Ingredients:

2 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes, undrained
4 cups vegetable broth (or chicken broth for a richer flavor)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional, for a little heat)
1 teaspoon sugar (or honey)
Salt and freshly ground black pepper to taste
1 cup heavy cream (or half-and-half for a lighter version)
Fresh basil leaves, for garnish (optional)
Grated Parmesan cheese, for garnish (optional)
Croutons, for serving (optional)
A swirl of pesto, for serving (optional)

Sautéing the Aromatics:

Heat the olive oil in a large pot or Dutch oven over medium heat. I like to use a heavy-bottomed pot because it distributes the heat evenly and prevents the soup from scorching.
Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. You want the onion to be nice and soft, as this will form the base of your soup’s flavor. Don’t rush this step!
Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma should be heavenly at this point!

Building the Tomato Base:

Pour in the crushed tomatoes, tomato sauce, and diced tomatoes (undrained). The combination of these three types of tomatoes gives the soup a wonderful depth of flavor and texture.
Add the vegetable broth (or chicken broth). If you’re vegetarian, definitely stick with vegetable broth. But if you want a richer, more savory soup, chicken broth is a great option.
Stir in the dried basil, dried oregano, red pepper flakes (if using), and sugar (or honey). The herbs add a lovely aromatic quality, the red pepper flakes provide a subtle kick, and the sugar balances the acidity of the tomatoes.
Season with salt and freshly ground black pepper to taste. Don’t be afraid to season generously! Taste as you go and adjust the seasoning as needed.
Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour. The longer the soup simmers, the more the flavors will meld together. I usually let it simmer for about 45 minutes.

Blending for Creaminess:

Remove the pot from the heat and let the soup cool slightly. This is important to prevent splattering when you blend it.
Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can use a regular blender, but be very careful! Blend the soup in batches, filling the blender only about halfway full, and vent the lid to allow steam to escape.
Return the blended soup to the pot.

Adding the Cream and Finishing Touches:

Stir in the heavy cream (or half-and-half). This is what makes the soup so creamy and decadent. If you’re looking for a lighter option, half-and-half works just as well.
Heat the soup gently over low heat, stirring occasionally, until heated through. Do not boil the soup after adding the cream, as it can curdle.
Taste and adjust the seasoning as needed. You may need to add a little more salt, pepper, or sugar to balance the flavors.

Serving Suggestions:

Ladle the creamy tomato soup into bowls.
Garnish with fresh basil leaves, grated Parmesan cheese, and a swirl of pesto (if desired). These garnishes add a pop of color and flavor.
Serve with croutons for a little crunch. I love dipping croutons into the soup!
Enjoy! This creamy tomato soup is perfect on a cold day, or any day you’re craving a comforting and delicious meal.

Tips and Variations:

For a vegan version: Substitute the heavy cream with coconut cream or cashew cream. You can also use vegetable broth instead of chicken broth.
Add roasted vegetables: Roasting vegetables like carrots, bell peppers, or zucchini before adding them to the soup will enhance their flavor.
Spice it up: Add more red pepper flakes or a pinch of cayenne pepper for a spicier soup.
Make it cheesy: Stir in some shredded cheddar cheese or mozzarella cheese at the end for a cheesy tomato soup.
Add protein: Add cooked chicken, sausage, or chickpeas to make it a heartier meal.
Use fresh tomatoes: If you have fresh tomatoes, you can use them instead of canned tomatoes. You’ll need about 2 pounds of fresh tomatoes, peeled and chopped.
Make it ahead of time: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
Freeze it: This soup can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions for a Crowd:

When serving a larger group, consider setting up a “soup bar” with various toppings and accompaniments. This allows your guests to customize their soup to their liking.

Toppings: Offer a variety of toppings such as croutons, shredded cheese (cheddar, mozzarella, Parmesan), fresh herbs (basil, parsley, chives), sour cream or Greek yogurt, pesto, hot sauce, and toasted nuts.
Accompaniments: Serve the soup with crusty bread, grilled cheese sandwiches, or a side salad.
Presentation: Use a large soup tureen or slow cooker to keep the soup warm. Provide ladles and bowls for easy serving.

Troubleshooting:

Soup is too thick: Add more broth or water to thin it out.
Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
Soup is too acidic: Add a pinch of baking soda to neutralize the acidity. Be careful not to add too much, as it can affect the flavor.
Soup is bland: Add more salt, pepper, herbs, or spices to enhance the flavor. A squeeze of lemon juice can also brighten up the flavor.

Nutritional Information (Approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: 300-400
Fat: 20-30g
Saturated Fat: 12-18g
Cholesterol: 60-80mg
Sodium: 800-1000mg
Carbohydrates: 20-30g
Fiber: 5-7g
Sugar: 10-15g
Protein: 5-7g

Why This Recipe Works:

This creamy tomato soup recipe is a classic for a reason. It’s simple to make, uses readily available ingredients, and delivers a comforting and flavorful result every time. The key to its success lies in a few key techniques:

Sautéing the aromatics: Sautéing the onion and garlic in olive oil creates a flavorful base for the soup.
Using a

Conclusion:

This isn’t just another soup recipe; it’s an invitation to experience the pure comfort and vibrant flavors of homemade Creamy Tomato Soup. From the rich aroma that fills your kitchen as it simmers to the velvety smooth texture that warms you from the inside out, this recipe is a guaranteed crowd-pleaser. I truly believe this will become a staple in your household, especially on those chilly evenings when you crave something comforting and satisfying.

What makes this recipe a must-try? It’s the perfect balance of simplicity and depth of flavor. We’re not relying on canned shortcuts here; instead, we’re building a beautiful foundation with fresh, ripe tomatoes, aromatic vegetables, and a touch of cream for that luxurious finish. The result is a soup that’s both incredibly flavorful and surprisingly easy to make. Plus, it’s naturally vegetarian and can easily be made vegan with a simple swap of the cream.

But the best part? The possibilities are endless! While this Creamy Tomato Soup is divine on its own, it’s also a fantastic canvas for your culinary creativity.

Serving Suggestions and Variations:

* Classic Comfort: Serve it with a grilled cheese sandwich for the ultimate comfort food pairing. A crusty baguette for dipping is also a winner!
* Gourmet Touch: Swirl in a dollop of pesto or a drizzle of balsamic glaze for an extra layer of flavor. A sprinkle of fresh basil or Parmesan cheese adds a touch of elegance.
* Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick. Roasted jalapeños blended into the soup would also be amazing.
* Hearty Meal: Stir in cooked pasta, rice, or quinoa to make it a more substantial meal. Grilled chicken or shrimp would also be delicious additions.
* Vegan Delight: Substitute the heavy cream with coconut cream or cashew cream for a dairy-free version that’s just as creamy and delicious. Nutritional yeast can also add a cheesy flavor.
* Roasted Tomato Soup: For an even deeper, richer flavor, roast the tomatoes and vegetables before blending. This intensifies their sweetness and adds a smoky element.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a recipe that’s perfect for a quick weeknight dinner, a cozy weekend lunch, or even a sophisticated dinner party. It’s truly versatile and adaptable to your own personal preferences.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a bowl of pure happiness. I can’t wait to hear about your experience with this Creamy Tomato Soup recipe! Don’t hesitate to experiment with different variations and make it your own.

Once you’ve tried it, please come back and share your thoughts in the comments below. I’d love to know what you think, what variations you tried, and how you made it your own. Happy cooking! I hope this recipe brings you as much joy as it brings me.

Creamy Tomato Soup: The Ultimate Comfort Food Recipe

A classic, creamy tomato soup made with simple ingredients. This comforting soup is perfect for a chilly day and is easily customizable with your favorite toppings.

Prep Time15 minutes

Cook Time45 minutes

Total Time60 minutes

Category: Okay

Yield: 6 servings

Save This Recipe

Ingredients

2 tablespoons olive oil

1 large yellow onion, chopped

2 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can tomato sauce

1 (15 ounce) can diced tomatoes, undrained

4 cups vegetable broth (or chicken broth for a richer flavor)

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional, for a little heat)

1 teaspoon sugar (or honey)

Salt and freshly ground black pepper to taste

1 cup heavy cream (or half-and-half for a lighter version)

Fresh basil leaves, for garnish (optional)

Grated Parmesan cheese, for garnish (optional)

Croutons, for serving (optional)

A swirl of pesto, for serving (optional)

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute, until fragrant, being careful not to burn it.

Pour in the crushed tomatoes, tomato sauce, and diced tomatoes (undrained). Add the vegetable broth (or chicken broth). Stir in the dried basil, dried oregano, red pepper flakes (if using), and sugar (or honey). Season with salt and freshly ground black pepper to taste.

Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour.

Remove the pot from the heat and let the soup cool slightly. Using an immersion blender, carefully blend the soup until smooth. If using a regular blender, blend in batches, filling the blender only about halfway full, and vent the lid to allow steam to escape. Return the blended soup to the pot.

Stir in the heavy cream (or half-and-half). Heat the soup gently over low heat, stirring occasionally, until heated through. Do not boil after adding the cream. Taste and adjust the seasoning as needed.

Ladle the creamy tomato soup into bowls. Garnish with fresh basil leaves, grated Parmesan cheese, and a swirl of pesto (if desired). Serve with croutons.

Notes

Vegan Version: Substitute the heavy cream with coconut cream or cashew cream. Use vegetable broth.

Add Roasted Vegetables: Roast vegetables like carrots, bell peppers, or zucchini before adding them to the soup for enhanced flavor.

Spice it Up: Add more red pepper flakes or a pinch of cayenne pepper for a spicier soup.

Make it Cheesy: Stir in some shredded cheddar cheese or mozzarella cheese at the end.

Add Protein: Add cooked chicken, sausage, or chickpeas.

Use Fresh Tomatoes: Use about 2 pounds of fresh tomatoes, peeled and chopped, instead of canned.

Make Ahead: Can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently.

Freeze: Can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Soup is too thick: Add more broth or water to thin it out.

Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.

Soup is too acidic: Add a pinch of baking soda to neutralize the acidity. Be careful not to add too much, as it can affect the flavor.

Soup is bland: Add more salt, pepper, herbs, or spices to enhance the flavor. A squeeze of lemon juice can also brighten up the flavor.

Creamy Tomato Soup: The Ultimate Comfort Food Recipe