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Creamy Tomato Soup

This homemade Creamy Tomato Soup takes tomato soup to the next level and is so quick, easy and delicious, you may never buy the canned version again!

For most of my life, I actually didn’t like tomato soup, which is kind of weird because I’ve always absolutely loved tomatoes. When I was a kid, I would pick them from my dad’s garden and eat them like an apple with a salt shaker in hand (and I still do it today). Heaven!

My first experience with tomato soup was tomato soup from a can. It wasn’t so much the flavor of the soup that I didn’t like. It was the weird, thick orange gloop that came out of the can that kind of gave me the heebie-jeebies.

I don’t know why it did. It just did. And it still kind of does (sorry canned tomato soup people!).

David, on the other hand, loves canned tomato soup. We’ve been together since college and have shared probably hundreds of grilled cheese and canned tomato soup lunches. Well, he ate the grilled cheese and the soup, and I just ate the grilled cheese. I really felt like I was missing out.

So I set out to make my own tomato soup from scratch, and this is the recipe that I came up with. It’s so simple and so delicious! You just need a few basic ingredients and about 30 minutes.

Now we can both have tomato soup with our grilled cheese (and David doesn’t miss his beloved canned soup one bit!).

I love the addition of heavy cream to tomato soup. It gives it a little bit of richness that also helps tone down any acidity from the tomatoes (along with a little bit of sugar) and is what makes this soup worthy of licking the bowl clean (as long as no one is looking!).

a pot of creamy tomato soup with a wooden spoon in it

INGREDIENTS YOU NEED:

  • Olive oil
  • Onion
  • Garlic
  • Canned crushed tomatoes
  • Chicken broth
  • Dried basil
  • Sugar
  • Salt and pepper
  • Heavy cream

HERE’S A QUICK LOOK AT HOW TO MAKE CREAMY TOMATO SOUP:

three images showing steps to make creamy tomato soup
three images showing steps to make creamy tomato soup
three images showing how to make creamy tomato soup

TIPS & TIDBITS:

  • With tomato soup, it’s all about the tomatoes! They can really vary in flavor and acidity. Pick the best quality brand that you can afford and that you enjoy. San Marzano tomatoes are very good and are known for having a sweeter, less acidic taste.
  • You can add more or less sugar to the soup depending on the acidity level of your tomatoes and also to suit your personal taste.
  • If you don’t have crushed tomatoes, you could also use diced or whole tomatoes – just puree them in the blender or food processor before adding to the soup.
  • I like the flavor that chicken broth gives the soup, but you could use vegetable broth instead.
  • I actually like the texture from the little bits of onion and garlic in my soup, so I don’t puree it. If you would like a smoother soup, use an immersion blender or a regular blender to puree it (be very careful if using a regular blender and follow the manufacturer’s instructions for blending hot liquids so they don’t end up all over you or your kitchen).
  • You can add more heavy cream if you’d like super creamy soup OR…
  • If you’d rather some straight-up non-creamy tomato soup, just omit the cream. Delicious!
  • You can freeze this soup – as long as you freeze it before adding the cream (soups with cream in them can sometimes separate and develop an unappetizing grainy texture and appearance when frozen and then reheated). Stir in the cream after thawing and reheating just before serving.
spoonful of creamy tomato soup being lifted out of the bowl

This soup is really yummy as is, but feel free to top it with some shredded cheese, fresh basil, croutons, oyster crackers, popcorn, whatever you like.

AND, of course, it’s the perfect partner for a grilled cheese sandwich – like my Garlic Bread Grilled Cheese Sandwiches. Sooo good!

I hope you try this recipe for Homemade Creamy Tomato Soup and love it as much as I do. Thanks for visiting today!

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a bowl of creamy tomato with heavy cream swirled on the top and a spoon on the side

Creamy Tomato Soup

This homemade Creamy Tomato Soup takes tomato soup to the next level and is so quick, easy and delicious, you may never buy the canned version again!
5 from 3 votes
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Author: Michelle / Now Cook This!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Estimated Calories: 221

Ingredients

  • 1 tablespoon olive oil
  • ½ cup finely chopped onions
  • 1 clove garlic, finely minced
  • 1 (28-ounce) can crushed tomatoes, I recommend San Marzano tomatoes
  • cups chicken broth
  • ½ teaspoon dried basil
  • 2 teaspoons sugar, add more or less to taste depending on the acidity of the tomatoes
  • salt and pepper, to taste
  • ½ cup heavy cream

Instructions

  • In a large saucepan over medium-low heat (I use a 3-quart saucepan), saute the onions in the olive oil, stirring occasionally, until softened, about 4 minutes.
  • Add the garlic and cook, stirring, for another minute.
  • Add the tomatoes, chicken broth, basil, sugar, and some salt and pepper to taste. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 15 minutes.
  • Optional Step: At this point, if you would like to puree your soup so you don't have bits of onion and garlic, use an immersion blender or a regular blender to do so. After blending, return the soup to the pot.
    If using a regular blender, cool the soup just a bit first and then blend the soup in batches, never filling the blender more than halfway. If the lid has a center cap, remove or loosen it so steam can escape. Place a folded towel over the lid (and hole) and hold the lid down while blending (an oven mitt can be worn for extra protection for your hands). The last thing you want is the lid popping off and hot soup ending up all over you or your kitchen!
  • Stir in the cream. If needed, gently simmer for a few more minutes just to heat through (do not boil; this will help avoid the cream separating from the tomatoes). Taste and adjust seasoning (and sugar) if needed.

Notes

  • Use the best quality and best tasting tomatoes you can find. I recommend San Marzano tomatoes because they are known for being sweeter and less acidic.
  • You can use whole or diced tomatoes instead of crushed tomatoes; just puree them in the blender or food processor before adding to the soup.
  • You can add more or less sugar to the soup depending on the acidity of your tomatoes and also to suit your personal taste. 
  • You can add more heavy cream if you’d like a super creamy soup.
  • If you’d rather some straight-up non-creamy tomato soup, just omit the cream.
  • You can freeze this soup – as long as you freeze it before adding the cream (soups with cream in them can sometimes separate and develop an unappetizing grainy texture and appearance when frozen and then reheated). Stir in the cream after thawing and reheating just before serving.
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
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Recipe Rating




Temara

Sunday 7th of April 2024

I love this soup! I've fixed this so many times I've lost count, thank you!

Michelle

Sunday 7th of April 2024

Thank you, Temara...so happy that you love it and make it often! I appreciate you taking the time to comment and rate the recipe!

Mimi

Wednesday 15th of November 2023

This was amazing! I added more sugar. Will definitely make again!!!

Michelle

Thursday 16th of November 2023

Thank you, Mimi! So happy you enjoyed it, and I appreciate you taking the time to comment and rate the recipe!

Ann

Tuesday 9th of February 2021

So good and perfect for a couple people as a main meal as I added rice to it. We try to have a meat-less day once a week and this was really good. One quarter cup of heavy cream was ideal for us. Thanks for the recipe for a snowy day like today!

Michelle

Tuesday 9th of February 2021

Hi, Ann! I'm so happy that you enjoyed the soup! You addition of rice sounds delicious. I'll have to try that sometime. Thank you so much for taking the time to comment and rate the recipe!

Kristyn

Wednesday 22nd of January 2020

Love this recipe!!

Michelle

Wednesday 22nd of January 2020

Thank you!