Soups

Creamy Tomato Soup

By Samira Kazan

published September 18, 2024

This creamy tomato soup is ready in just 30 minutes, making it the perfect quick and comforting meal. It’s simple to prepare—watch the video for a smooth, velvety texture and perfect flavor every time!

Top photo for a bowl of creamy tomato soup topped with parmesan cheese and fresh basil, served on a wooden tray with a small cup filled with parmesan cheese. - 1

Whenever I’m in the mood for a grilled cheese sandwich , I pair it with this delicious creamy tomato soup. It’s super quick, using mostly pantry staples like canned crushed tomatoes, and comes together on the stovetop in under 30 minutes.

This recipe is also perfect for the colder months when tomatoes aren’t in season. I love enjoying a bowl of comforting soup, alternating between my favorites like potato leek soup , broccoli cheddar soup , carrot soup , and this tomato soup. It’s so satisfying, especially with extra parmesan melting over the hot soup.

And if you are reading this when you have a bunch of juicy fresh tomatoes, check out this delicious roasted tomato soup that will use your bounty!

A saucepan with homemade tomato soup topped with basil and shaved parmesan. - 2

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  • Watch the tomato soup video
  • Ingredients
  • How to make tomato soup
  • How to serve tomato soup
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  • Tomato Soup Recipe

Watch the tomato soup video

Ingredients

Ingredients for creamy tomato soup. - 3
  • Crushed Tomatoes : I love using canned tomatoes for this recipe, and I often use my own homemade canned whole tomatoes and crush them. You can also use fresh, ripe tomatoes—just be sure to crush or puree them for the smoothest texture.
  • Stock: I often use homemade vegetable stock or homemade chicken stock for the best flavor. But storebought options work just as well.
  • Cream : I love using heavy cream or whipping cream for the smoothest, creamiest results.
  • Parmesan cheese: To add some saltiness and cheesy flavor.
  • Aromatics: I use yellow onions and garlic.
  • Olive oil and butter .
  • Basil leaves: Use fresh basil leaves and, if wanted, keep some for garnish.
  • Seasonings: You’ll need a little sugar to balance the acidity of the tomatoes, along with black pepper for flavor. I usually skip adding salt since the stock and Parmesan are already salty, but feel free to adjust to your taste.

You will also need a non-reactive pot like stainless steel, enameled cast iron, or ceramic pot. This is needed because the acidity in tomatoes can react with the metal, potentially resulting in the soup having a metallic taste.

See the printable recipe card below for full information on ingredients and quantities.

How to make tomato soup

Sauté onion and garlic: Peel and chop the onion, mince the garlic, and chop the basil leaves.

Next, add the butter and oil to a non-reactive large pot and heat over medium heat. Add the diced onion and cook for about 10 minutes until translucent and soft. Add the minced garlic and stir to combine.

Steps to sauté onion and garlic. - 4

Add the tomatoes, stock, basil, sugar, and pepper, then simmer: Stir in the crushed tomatoes, stock, chopped basil, sugar, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to let the flavors meld together.

Steps for adding tomatoes, stock, and simmering soup. - 5

Blend the soup: At this point, I love to blend the tomato soup to achieve a creamy texture. You can leave it chunky if preferred. To blend directly in the pot, use an immersion blender and process until your desired texture.

Alternatively, you can transfer the soup to a blender. Make sure to let the steam out from time to time while blending, and use a kitchen towel to hold the lid down. Work in batches so the blender jug is not too full.

Steps for blending tomato soup in the saucepan. - 6

Stir in cream and parmesan: Add the cream and parmesan and simmer the soup again for a couple of minutes. Taste test and adjust any of the seasonings. If it’s too acidic, add a bit more sugar to balance the flavor.

Steps for adding cream and parmesan to tomato soup. - 7

Serve: Finally, remove from the heat and serve the creamy tomato soup. You can top it with a few fresh basil leaves and extra shavings of parmesan cheese. Enjoy!

A white bowl with tomato soup topped with basil leaves and parmesan, and the pot with soup next to it. - 8

How to serve tomato soup

Here are some of my favorite ways to serve this tomato soup:

  • Grilled cheese sandwich: I love to pair it with an ooey and gooey grilled cheese sandwich —it’s perfect for dipping!
  • Croutons: Crunchy homemade croutons make a great topping.
  • Toast: Dip crusty bread into the soup.
  • Extra parmesan : Add grated or shaved Parmesan to the hot soup for a melty finish.
  • Fresh Basil: Top with thinly sliced basil or small basil leaves.
A bowl with tomato soup topped with basil and parmesan and a cheese sandwich cut in half next to it. - 9

Check out more delicious, easy soup recipes here for even more ideas!

Equipment

  • Hand-held immersion blender or blender
  • Pot non-reactive, like stainless steel, enameled cast iron, or ceramic pot

IngredientsUS CustomaryMetric1x2x3x

  • ▢ 56 oz crushed tomatoes 2 x 28oz cans (DOP San Marsano are great)
  • ▢ 3 cups vegetable stock or chicken stock
  • ▢ 1 cup heavy cream
  • ▢ 1/2 cup grated parmesan cheese
  • ▢ 2 onions medium-sized, chopped
  • ▢ 5 cloves garlic small, minced
  • ▢ 1/3 cup basil leaves chopped (or 1 Tbsp dried basil)
  • ▢ 3 Tbsp butter unsalted
  • ▢ 2 Tbsp olive oil
  • ▢ 1 Tbsp sugar
  • ▢ 1/2 tsp black pepper
  • ▢ salt to taste

Instructions

  • Peel and dice the onion. Peel and mince the garlic. Chop the basil leaves.
  • Heat the butter and oil in a non-reactive pot over medium heat. Add the diced onion and cook for about 10 minutes until translucent and soft.
  • Add the minced garlic and stir to combine.
  • Add the crushed tomatoes, the stock, chopped basil, sugar, and black pepper. Stir until well combined.
  • Bring to a boil, then reduce to low heat and simmer for 10 minutes.
  • Optionally, blend the soup to your desired texture with an immersion blender (straight in the pot) or using a blender. Alternatively, leave it chunky.
  • Add the cream and parmesan and simmer for 1-2 minutes.
  • Taste the creamy tomato soup and adjust the seasonings as needed. Serve and enjoy!

Video

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

square photo of Tomato Soup top view - 10

Tomato Soup

Equipment

  • Hand-held immersion blender or blender
  • Pot non-reactive, like stainless steel, enameled cast iron, or ceramic pot

Ingredients

  • 56 oz crushed tomatoes 2 x 28oz cans (DOP San Marsano are great)
  • 3 cups vegetable stock or chicken stock
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 2 onions medium-sized, chopped
  • 5 cloves garlic small, minced
  • 1/3 cup basil leaves chopped (or 1 Tbsp dried basil)
  • 3 Tbsp butter unsalted
  • 2 Tbsp olive oil
  • 1 Tbsp sugar
  • 1/2 tsp black pepper
  • salt to taste

Instructions

  • Peel and dice the onion. Peel and mince the garlic. Chop the basil leaves.
  • Heat the butter and oil in a non-reactive pot over medium heat. Add the diced onion and cook for about 10 minutes until translucent and soft.
  • Add the minced garlic and stir to combine.
  • Add the crushed tomatoes, the stock, chopped basil, sugar, and black pepper. Stir until well combined.
  • Bring to a boil, then reduce to low heat and simmer for 10 minutes.
  • Optionally, blend the soup to your desired texture with an immersion blender (straight in the pot) or using a blender. Alternatively, leave it chunky.
  • Add the cream and parmesan and simmer for 1-2 minutes.
  • Taste the creamy tomato soup and adjust the seasonings as needed. Serve and enjoy!

Video

Notes

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/easy-homemade-creamy-tomato-soup/