This Easy Creamy Tomato Soup Recipe is just the perfect bowl of comfort. It’s smooth, creamy, and full of that classic tomato flavor with a gentle touch of cream that makes it rich without being heavy. The fresh tomatoes blend beautifully with simple seasonings, making it a bright and cozy soup anyone can enjoy anytime.
I love making this soup on chilly days when I want something quick but still a little special. It’s one of those recipes that doesn’t require a lot of fuss or fancy ingredients, which is why I keep it in my go-to list. Plus, the creaminess comes together easily with just a splash of milk or cream, and it turns out delicious every time.
My favorite way to serve this soup is with a warm grilled cheese sandwich or some crusty bread for dipping. There’s something so comforting about spooning up the creamy tomato goodness alongside crunchy, melty cheese. It’s a simple combo that always makes me feel right at home, and it’s a great way to bring everyone together around the table.
Key Ingredients & Substitutions
Tomatoes: Crushed canned tomatoes make this soup easy and flavorful. If fresh tomatoes are in season, you can use fresh ones by roasting and blending them for a fresher taste.
Onion & Garlic: These build the soup’s base flavor. If you want a milder taste, try using shallots instead of onions. Garlic powder works in a pinch but fresh garlic adds the best aroma.
Broth: Chicken broth adds richness, but vegetable broth makes it vegetarian. For a lighter option, use water and simply boost the seasoning.
Cream: Heavy cream gives a silky texture, but half-and-half or whole milk works too. For dairy-free, coconut milk or cashew cream are nice alternatives.
Basil & Parmesan: Fresh basil brightens the soup beautifully. Parmesan adds a nice nutty finish—try nutritional yeast if you want a vegan alternative.
How Do You Make Smooth, Creamy Tomato Soup Without It Splitting?
Adding cream to hot tomato soup can sometimes cause it to curdle. To avoid this:
- Take the soup off the heat before stirring in the cream.
- Stir the cream in slowly while stirring the soup gently.
- Keep the heat low when warming the soup after adding cream—avoid boiling it.
- If using a blender, blend the soup before adding the cream for smoother texture.
These steps help the soup stay velvety smooth and prevent any unwanted lumps, making it perfect for a cozy meal.
Equipment You’ll Need
- Large pot – I like using a big one so everything cooks evenly and there’s plenty of room for blending if needed.
- Immersion blender or regular blender – An immersion blender makes blending straight in the pot easy, but a regular blender works just fine if you prefer.
- Measuring spoons and cups – For precise seasoning and ingredients, so your soup turns out just right.
- Wooden spoon or spatula – Great for stirring and scraping the bottom while cooking.
Flavor Variations & Add-Ins
- Stir in cooked croutons or bacon bits for added crunch and flavor.
- Add a pinch of red pepper flakes for a spicy kick—perfect if you like some heat.
- Mix in roasted red peppers or sun-dried tomatoes to deepen the tomato flavor and add complexity.
- Top with a swirl of pesto or a sprinkle of grated mozzarella for extra richness and flavor.
Easy Creamy Tomato Soup Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, balances acidity)
- ½ teaspoon dried basil (or 1 tablespoon fresh, chopped)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, plus extra for garnish
- ½ cup heavy cream or half-and-half
- Fresh basil leaves, chopped or torn, for garnish
- Grated Parmesan cheese, for garnish
- Optional: bread or grilled cheese, for serving
How Much Time Will You Need?
This creamy tomato soup takes about 30 minutes total from start to finish. You’ll spend 10 minutes prepping and sautéing the onion and garlic, 15-20 minutes simmering the soup, and a few extra minutes blending and adding cream.
Step-by-Step Instructions:
1. Cook the Onion and Garlic:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until the onion is soft and translucent. Stir in the minced garlic and cook for another minute while stirring to avoid burning.
2. Add Tomatoes and Seasonings:
Pour in the crushed tomatoes and broth, stirring well to combine. Add the sugar (if using), dried basil, salt, and black pepper. Bring the soup to a gentle simmer.
3. Simmer the Soup:
Let the soup simmer uncovered for 15-20 minutes, stirring occasionally. This lets the flavors develop and the soup thicken a bit.
4. Blend the Soup:
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and then return it to the pot.
5. Finish with Cream:
Stir in the heavy cream or half-and-half until blended. Warm the soup gently over low heat but do not let it boil to avoid curdling.
6. Season and Serve:
Taste the soup and adjust salt or pepper if needed. Serve hot, garnished with fresh basil and a sprinkle of grated Parmesan. This soup is delicious with toasted bread or a grilled cheese sandwich on the side.
Can I Use Fresh Tomatoes Instead of Canned?
Yes, you can! Use about 2 pounds of ripe fresh tomatoes, peel and chop them, then cook them down until soft before blending. Fresh tomatoes may require a bit more simmering to develop flavor.
How Do I Store Leftover Tomato Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching.
Can I Make This Soup Dairy-Free?
Absolutely! Swap out the heavy cream for coconut milk, cashew cream, or any plant-based milk for a creamy texture without dairy.
What Can I Serve With Creamy Tomato Soup?
This soup pairs perfectly with grilled cheese sandwiches, toasted bread, or a fresh green salad for a comforting and balanced meal.
