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!

this recipe

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 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!).

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:

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.

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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