Easy Creamy Tomato Soup Recipe

Okay, so listen up, buttercups! This isn’t just any tomato soup. This is the kind of tomato soup that makes you wanna curl up on the couch with a grilled cheese and binge-watch your favorite trashy reality show. It’s creamy, dreamy, and ridiculously easy – like, even I can’t mess it up, and that’s saying something. Promise me you’ll try it, okay? You won’t regret it.

So, confession time: my husband, bless his heart, used to think tomato soup was basically just watered-down ketchup. Then I made him this Easy Creamy Tomato Soup Recipe and BAM! He’s now a tomato soup convert. The kids also slurp it down like there’s no tomorrow. I swear, one time my youngest, Liam, tried to drink it straight from the bowl. Face covered, the whole nine yards. I had to cut him off, but that’s how you know it’s good, right? It’s become a Sunday night staple, and honestly, I look forward to it all week. And it’s great to use that huge batch of summer tomatoes!

Why You’ll Love This Easy Creamy Tomato Soup Recipe

• It’s faster than ordering takeout. Like, seriously, faster.
• It’s so creamy you’ll think you’re eating a cloud (a tomato-flavored cloud, but still!).
• You can pretend you’re being healthy while devouring a grilled cheese on the side.
• It uses ingredients you probably already have kicking around in your pantry. Score!
• It’s seriously comforting. Like, a warm hug in a bowl.

How to Make It

Alright, let’s get real here. First, you’re gonna wanna grab a big pot—the one you usually use for pasta explosions. Heat up some olive oil (or butter, if you’re feeling fancy!) and toss in your chopped onions and garlic. Let them sizzle until they’re all soft and fragrant. Don’t burn the garlic, or you’ll have sad, bitter soup.

Next, dump in your crushed tomatoes, tomato paste, and vegetable broth. Give it all a good stir, then throw in your sugar, salt, pepper, and Italian seasoning. Bring that to a boil, then simmer for like, 15-20 minutes so all the flavors get to know each other.

Okay, here comes the fun part. Grab your immersion blender (or carefully transfer the soup to a regular blender… carefully, I said!) and blend until it’s smooth as a baby’s… well, you know.

Finally, stir in your heavy cream (or coconut milk for a vegan kick!) and heat it through. Taste and adjust your seasonings. Does it need more salt? A little more sugar? Trust your gut, you can always add more! Serve it up hot with your favorite toppings and prepare for tomato soup nirvana.

Ingredient Notes

• Tomatoes: Look, fresh is great if you’ve got ’em, especially in summer. But honestly, canned crushed tomatoes work just fine. I won’t judge if you don’t.
• Heavy Cream: This is what makes it creamy. Don’t skimp! (Okay, you can use half-and-half if you must, but don’t say I didn’t warn you.)
• Sugar: A little sugar balances out the acidity of the tomatoes. Don’t skip it! Unless you’re like, totally against sugar, then maybe a tiny bit of honey?
• Vegetable Broth: Chicken broth also works! Or water if you’re desperate. Just add a little extra salt and maybe a bouillon cube if you have one.
• Italian Seasoning: Because why not? You could use individual herbs, but who has time for that? (Spoiler: I usually don’t.)

Recipe Steps:

1. Sauté onion and garlic in olive oil until softened.
2. Add crushed tomatoes, tomato paste, and vegetable broth.
3. Stir in sugar, salt, pepper, and Italian seasoning.
4. Bring to a boil, then simmer for 15-20 minutes.
5. Blend until smooth using an immersion blender.
6. Stir in heavy cream and heat through.
7. Taste and adjust seasonings as needed.
8. Serve hot with desired toppings.

What to Serve It With

Grilled cheese. Duh! But also: crusty bread for dipping, a sprinkle of parmesan cheese, a dollop of sour cream (or Greek yogurt if you’re feeling virtuous), some fresh basil leaves, or even a swirl of pesto. Get creative!

Tips & Mistakes

• Don’t burn the garlic! Seriously, burnt garlic ruins everything. Low and slow is the way to go.
• Taste as you go! Tomato soup is very forgiving. If it’s too acidic, add a little more sugar. If it’s too bland, add more salt, pepper, or Italian seasoning.
• Be careful when blending hot soup! If you’re using a regular blender, make sure to vent it properly or you’ll have a tomato explosion on your hands. (Trust me, I’ve been there.)
• Don’t overcook it after adding the cream. Just heat it through, don’t let it boil or it might curdle!

Storage Tips

Leftovers will keep in the fridge for up to 3-4 days. Or you can freeze it for longer storage. Just let it cool completely before transferring it to an airtight container. And listen, cold tomato soup? Yeah, I’ve done it. I can’t promise it’s amazing, but if you’re starving and lazy, it’s an option. No judgment here. I may have also had it for breakfast once. Just saying.

Variations and Substitutions

• Vegan Tomato Soup: Swap the heavy cream for coconut milk or cashew cream. It’s surprisingly good!
• Spicy Tomato Soup: Add a pinch of red pepper flakes or a dash of hot sauce.
• Roasted Tomato Soup: Roast your tomatoes before blending for an even deeper flavor.
• No Italian Seasoning? Use a mix of dried oregano, basil, and thyme. Or just wing it! I’ve totally skipped it before and it was still delicious.
• Out of Sugar? A little honey or maple syrup works too!

Frequently Asked Questions

Easy Creamy Tomato Soup Recipe

This easy creamy tomato soup is perfect for a cold day! With rich flavors and a smooth texture, it's a comforting bowl of warmth in every bite.

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 tablespoons olive oil extra virgin
• ▢ 1 small onion chopped
• ▢ 2 cloves garlic minced
• ▢ 28 ounces canned tomatoes crushed
• ▢ 2 cups chicken broth low sodium
• ▢ 0.5 cup heavy cream
• ▢ 1 teaspoon sugar
• ▢ 0.5 teaspoon salt or to taste
• ▢ 0.25 teaspoon black pepper freshly ground
• ▢ 1 teaspoon basil dried
• ▢ 0.5 teaspoon oregano dried
• ▢ 1 tablespoon butter optional

Instructions

Preparation Steps

• Heat the olive oil in a large pot over medium heat.
• Add the chopped onion and sauté until translucent, about 5 minutes.
• Stir in the minced garlic and cook for another 1 minute.
• Pour in the crushed tomatoes and chicken broth, stirring to combine.
• Add the sugar, salt, pepper, basil, and oregano.
• Bring the mixture to a simmer and cook for 15 minutes.
• Reduce the heat and stir in the heavy cream. Simmer for an additional 5 minutes.
• If desired, stir in the butter until melted for a richer flavor.
• Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender.
• Serve hot, garnished with fresh basil leaves if desired.

Notes

For a vegan version, substitute the cream with coconut milk and the butter with a plant-based alternative.