If you’ve ever craved a soup that feels like a comforting hug in a bowl, then this Creamy Tomato Soup Recipe is just what your soul needs. Bursting with rich, velvety tomato flavor, perfectly balanced by the sweetness of caramelized onions and just the right amount of fresh basil, it’s a dish that transforms simple pantry staples into something truly spectacular. Whether you’re cozying up on a chilly evening or looking for a light yet satisfying lunch, this soup delivers warmth, creaminess, and freshness all at once. Plus, it’s unbelievably easy to make and absolutely crowd-pleasing.
Ingredients You’ll Need
Getting started on this delightful soup is easy because the ingredients are straightforward, yet each one plays a crucial role in creating the perfect balance of flavor, texture, and color.
- Unsalted butter (4 Tbsp): Adds a rich, velvety base to sauté the onions for that deep, savory flavor.
- Yellow onions (3 cups finely chopped): Sweeten and build the foundation of your soup with beautifully caramelized onions.
- Garlic cloves (3, minced): Introduce a fragrant warmth that elevates the tomato’s natural brightness.
- Crushed tomatoes (56 oz, preferably San Marzano): The star of the dish, these bring vibrant color and an authentic tomato taste.
- Chicken stock (2 cups): Enhances depth and adds comforting warmth without overpowering the tomato flavor.
- Fresh basil (¼ cup chopped): Infuses a burst of herbal freshness that complements every spoonful.
- Sugar (1 Tbsp): Balances the acidity of the tomatoes for a smoother, sweeter finish.
- Black pepper (½ tsp): Adds a gentle kick of heat and complexity.
- Heavy whipping cream (½ cup): Creates that luxuriously creamy texture that makes this soup unforgettable.
- Parmesan cheese (â…“ cup freshly grated): Brings a nutty, savory element that melts beautifully into the soup.
How to Make Creamy Tomato Soup Recipe
Step 1: Sauté the Onions and Garlic
Start by heating butter in a nonreactive pot over medium heat. Once melted, add your finely chopped onions, letting them cook slowly for about 10 to 12 minutes until they’re soft and golden. This slow caramelization is key to developing that irresistible sweet flavor. After the onions are perfectly tender, toss in the minced garlic and cook for just about a minute until the kitchen fills with that incredible garlicky aroma.
Step 2: Add Tomatoes, Stock, and Seasonings
Next, pour in your crushed tomatoes along with their juices. Stir in the chicken stock, fresh basil, sugar, and black pepper. Bringing this mixture to a gentle boil before reducing the heat is essential to marry all those fresh ingredients together. As it simmers uncovered for about 10 minutes, the flavors intensify, and the soup starts to thicken beautifully.
Step 3: Blend to Perfection
Whether you prefer a chunky or silky smooth soup, this is your moment to customize. Use an immersion blender right in the pot for convenience or carefully transfer the hot soup in batches to a blender. Pulse just a few times to get a creamy texture without sacrificing the fresh tomato’s natural body. Blending elevates the texture while keeping that fresh tomato essence intact.
Step 4: Stir in Cream and Parmesan
Bring the blended soup back to medium heat and stir in the heavy cream and freshly grated parmesan. Let it simmer lightly until everything is warmed through and beautifully combined. Taste here and adjust salt and pepper to your liking. This is where your soup truly earns its name, with that rich creaminess complementing the tomato base perfectly.
Step 5: Serve and Enjoy
Finally, ladle your luscious creamy tomato soup into warm bowls. Don’t forget to sprinkle extra parmesan and fresh basil on top for that eye-catching finish and a flavor boost that turns every bite into something special.
How to Serve Creamy Tomato Soup Recipe
Garnishes
Simple, fresh garnishes can change the whole game when serving your soup. A few torn basil leaves or a sprinkle of extra parmesan not only adds color but also a fresh bite that perks up every spoonful. Drizzling a little extra cream or adding a swirl of pesto can add another layer of flavor that will impress family and friends.
Side Dishes
Pair this soup with crusty bread or a golden grilled cheese sandwich for an unbeatable combo. The crunchy, buttery bread dipping into the creamy tomato soup is comfort food at its finest. Alternatively, a side salad with vinaigrette can add a refreshing contrast to the rich soup.
Creative Ways to Present
For a dinner party or a fun twist, serve the soup in mini bread bowls or small mason jars. You could also create tomato soup shooters as starters, topped with a basil leaf. Garnishing with homemade croutons or a sprinkle of chili flakes can add both texture and a hint of spice.
Make Ahead and Storage
Storing Leftovers
Any leftover Creamy Tomato Soup Recipe keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to maintain its freshness and vibrant flavors. Before reheating, give it a good stir to recombine any settled ingredients.
Freezing
This soup freezes wonderfully, making it a perfect make-ahead meal. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags, leaving some room for expansion. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge.
Reheating
Reheat your soup gently over medium-low heat on the stove, stirring frequently until warmed through to avoid scorching. If it’s gotten too thick in the fridge or freezer, add a splash of chicken stock or cream to bring back that signature creaminess and perfect texture.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply replace the chicken stock with vegetable stock to keep it just as flavorful while adhering to a vegetarian diet. The rest of the ingredients remain the same and the soup still turns out deliciously creamy and comforting.
Is it possible to use fresh tomatoes instead of canned crushed tomatoes?
Yes, you can! Use about 4 pounds of ripe fresh tomatoes, peeled and chopped. You’ll want to simmer them a bit longer to break down and release their juices, but the fresh tomato flavor will shine beautifully in this soup.
How can I make the soup spicier?
Add a pinch of red chili flakes during the sautéing of onions or a few dashes of hot sauce at the end. Both options add a gentle kick that contrasts nicely with the creamy texture without overpowering the tomato’s natural sweetness.
What’s the best way to store leftover cream before adding it to the soup?
Keep your heavy cream refrigerated and only add it when the soup is nearly finished cooking or just before serving. This makes sure the cream stays fresh and prevents curdling for the richest texture.
Can I use a blender instead of an immersion blender?
Definitely! Just be careful when handling hot soup in a blender. Blend in small batches and hold the lid firmly with a kitchen towel to prevent spills. Pulse until you reach your desired consistency, then return the soup to the pot to finish.
Final Thoughts
Making this Creamy Tomato Soup Recipe is like inviting a cozy friend into your kitchen—simple to prepare, wonderfully satisfying, and always a hit at the table. It’s a dish that combines comforting familiarity with a touch of elegance, perfect for any day you feel like treating yourself. So, grab these ingredients, dive into cooking, and let this beautifully creamy soup warm your heart and home.
Print
Creamy Tomato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This creamy tomato soup recipe is a comforting, flavorful dish perfect for any season. Made with sautéed onions and garlic, crushed San Marzano tomatoes, fresh basil, chicken stock, and finished with heavy cream and Parmesan cheese, this soup offers a rich and smooth texture with a perfect balance of acidity and sweetness. Ideal as a starter or a light meal, it can be served chunky or blended silky smooth according to your preference.
Ingredients
Soup Base
- 4 Tbsp unsalted butter
- 3 cups finely chopped yellow onions (about 2 large onions)
- 1 Tbsp minced garlic (about 3 cloves)
- 56 oz crushed tomatoes (two 28-oz cans, preferably San Marzano) with juice
- 2 cups chicken stock
- 1/4 cup chopped fresh basil (plus more for serving)
- 1 Tbsp sugar (or to taste)
- 1/2 tsp black pepper (or to taste)
Finishing Ingredients
- 1/2 cup heavy whipping cream (or to taste)
- 1/3 cup freshly grated Parmesan cheese (plus more for serving)
Instructions
- Sauté Onions and Garlic: Heat a nonreactive pot or enameled Dutch oven over medium heat. Add the unsalted butter and let it melt. Add the finely chopped yellow onions and sauté for 10 to 12 minutes, stirring occasionally, until the onions are softened and golden. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Add Tomatoes and Simmer: Stir in the crushed tomatoes with their juice, chicken stock, chopped fresh basil, sugar, and black pepper. Stir everything together, bring the mixture to a boil, then reduce the heat. Partially cover the pot with a lid and simmer for 10 minutes to let the flavors meld.
- Blend Soup (Optional): For a chunky soup, leave as is. For a creamy texture, use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. Alternatively, carefully transfer the soup to a blender in batches, blending until smooth. Be cautious not to overfill the blender and pulse initially to start blending. Return the blended soup to the pot over medium heat.
- Finish with Cream and Cheese: Stir in the heavy whipping cream and freshly grated Parmesan cheese. Return the soup to a simmer while stirring. Taste and adjust seasoning with salt and additional pepper if needed. Turn off the heat once warmed through.
- Serve: Ladle the creamy tomato soup into warm bowls. Garnish with extra Parmesan cheese and chopped fresh basil. Serve immediately and enjoy the comforting flavors.
Notes
- You can use vegetable stock instead of chicken stock to make the recipe vegetarian-friendly.
- Sugar is added to balance the acidity of the tomatoes; adjust to taste depending on the sweetness of your tomatoes.
- Use freshly grated Parmesan for the best flavor and melt quality.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
- For a vegan version, substitute the butter with olive oil, use vegetable stock, replace heavy cream with coconut cream or cashew cream, and omit Parmesan or use a vegan cheese alternative.
