Creamy Tomato Soup

Sharing is caring!

This tomato soup is just the best. Add a grilled cheese sandwich and you have one of my very favorite meals of all time. It is simple, flavorful, rich and actually very hearty and filling. I like to make this soup with fresh tomatoes and fresh basil when they are abundant in the fall. You can use canned tomatoes and dried basil too. Either way, you are guaranteed to love this Creamy Tomato Soup

I have this wonderful soup bubbling away in my kitchen right now and I cannot even tell you how wonderful it smells.

What Makes the PERFECT Creamy Tomato Soup?

The perfect tomato soup is sweet but not too sweet, slightly salty with deep, rich tomato flavor but smooth and rich with cream. Too watery and runny is NO GOOD at all. Thick, rich and creamy is key.

This soup can be put together super fast but it MUST be simmered to concentrate the tomato flavors. This Creamy Tomato Soup recipe is everything and more. It comforts me from my head to my toes to my heart! You won’t believe how easy it is to put together and what a great way to use up FRESH tomatoes.

As an option: Instead of using canned diced tomatoes in this recipe, I simply wash and rough chop fresh tomatoes or just toss in cherry tomatoes right into my Ninja Blender. My kid’s prefer a less chunky soup so this is a great way to control the texture of you soup. I don’t even cook, peel or de-seed the tomatoes. Couldn’t be easier!!

Come along with me as I share 5 Fall dinner ideas including this Creamy Tomato Soup!

What you will Need for Creamy Tomato Soup

• 1/4 cup butter
• 1-Tbsp chopped onion
• 1-Tbsp garlic
• 28-oz canned diced tomatoes
• 2-Tbsp sugar
• 12-oz undiluted chicken broth or stock
• 1-pinch baking soda
• 2-cups heavy cream
• Salt and pepper to taste
• 1/4-Cup freshly chopped basil for garnish and finishing 

How to make Creamy Tomato Soup

• In a heavy bottom soup pot (I use my dutch oven) – on low heat, soften onion and garlic. Cook until clear. Don’t brown them.

• Add tomatoes, broth, sugar and a pinch of soda. 

• Simmer soup on low for at least 1 hour. 

• When almost ready to eat, heat cream in a double boiler. 

• Add warm cream to hot soup and stir with a whisk while heating on low. Do not heat on higher heat or bring to a boil as this will curdle the cream and your soup will not be smooth!

• Add Salt and pepper to taste. If you don’t have fresh basil, you could certainly add dried basil, oregano or parsley. Whatever you prefer.

• Sprinkle on fresh basil and enjoy!

Fresh croutons, sour cream or a sprinkle of parmesan cheese on top is delicious too!

Friends,

This soup is such a comfort to me. It is a childhood favorite and just warms me to my soul. I hope you enjoy making AND EATING this soup as much as I do.

Here are more comforting dishes you will love!

From Scratch Mac n Cheese

The BEST Homemade Spaghetti Sauce

Do you need anything for your kitchen?

Pin it for Later

Continue to Content

Creamy Tomato Soup

Yield: Approx 10 cups

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

This tomato soup is just the best. Add a grilled cheese sandwich and you have one of my very favorite meals of all time. It is simple, flavorful, rich and actually very hearty and filling. I like to make this soup with fresh tomatoes when they are abundant in the fall. Either way, you are guaranteed to love it!

Print

Ingredients

• 1/4 cup butter
• 1 Tbsp chopped onion
• 1 Tbsp garlic
• 28 oz diced tomatoes canned or fresh blended
• 12 oz undiluted chicken broth or stock
• 2 Tbsp sugar
• 1 pinch baking soda
• Salt and pepper to taste
• 2 cups heavy cream
• 1/4 Cup freshly chopped basil for garnish and finishing 

Instructions

1. On low heat, soften onion and garlic. Cook until clear. Don't brown them.
2. Add tomatoes, broth, sugar and a pinch of soda and give everything a good stir.
3. Simmer soup on low for at least 1 hour. Soup will reduce down a little bit and tomato flavors will concentrate.
4. When almost ready to eat, heat cream in a double boiler.
5. Add WARM cream to hot (not boiling) soup and stir/whisk well.
6. Keep soup warm until ready to serve but do NOT bring soup back to boil after dairy is added as it will curdle.
7. Add Salt and pepper to taste. If you do not have fresh basil feel free to add 1 Tbsp or more of dried basil, parsley or a bit of oregano. Whatever you like.
8. Sprinkle on fresh basil and enjoy!

Notes

Fresh croutons, a sprinkle of parmesan cheese or sour cream on top is delicious too!

If you have fresh tomatoes to use up this is a great way to use them. Simply chunk up the tomatoes and toss them skins, seeds and all in the blender or food processor and blend them to the consistency you like for soup - chunky to smooth, you choose.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram