Creamy Tomato Soup Recipe

The Ultimate Guide to Making Creamy Tomato Soup

Creamy Tomato Soup Recipe

Creamy tomato soup stands as a quintessential comfort food, beloved for its rich, velvety texture and heartwarming capabilities. Its popularity spans generations and cultures, making it a familiar favorite in kitchens worldwide. Not only is this soup known for its delightful taste, but it also boasts remarkable versatility and ease of preparation. Whether served as a cozy winter meal or a light summer dish, creamy tomato soup adapts to all seasons and occasions, making it a timeless classic in the culinary world.

Essential Ingredients for a Perfect Creamy Tomato Soup

The secret to a perfect creamy tomato soup lies in its ingredients. Here’s what you’ll need:

  • Tomatoes: The star of the show. Opt for ripe, fresh tomatoes for a bright, authentic flavor. In off-seasons, high-quality canned tomatoes can be a great substitute.
  • Cream: This ingredient is key to achieving the soup’s signature creamy texture. Full-fat cream lends richness, but for a lighter version, half-and-half or milk works well.
  • Onions and Garlic: These aromatics form the flavor foundation, adding depth and complexity.
  • Vegetable or Chicken Broth: Enhances the overall flavor. Choose low-sodium options for a healthier soup.
  • Seasonings: Salt, pepper, and a hint of sugar balance the acidity of the tomatoes.
  • Fresh Herbs: Basil, thyme, or oregano add a layer of freshness.
  • Olive Oil or Butter: For sautéing the aromatics and adding a hint of richness.

Quality ingredients are crucial for the best taste and texture. Fresh, ripe tomatoes and high-quality cream significantly elevate the soup’s flavor profile.

Step-by-Step Cooking Process

Creating a delightful creamy tomato soup involves a few simple steps:

  1. Sauté Aromatics: Start by heating olive oil or butter in a large pot. Add finely chopped onions and minced garlic, sautéing until they are translucent and fragrant.
  2. Add Tomatoes: Incorporate chopped fresh tomatoes or canned tomatoes into the pot. Cook until the tomatoes soften and start to break down.
  3. Season and Simmer: Add salt, pepper, and a pinch of sugar. Pour in the broth and bring the mixture to a simmer. Let it cook for about 20-30 minutes, allowing the flavors to meld.
  4. Blend: Use an immersion blender to puree the soup directly in the pot until smooth. For a chunkier texture, blend only part of the soup and mix it back in.
  5. Add Cream: Stir in the cream and heat through. Be careful not to boil the soup after adding the cream to prevent curdling.
  6. Final Seasoning: Taste and adjust the seasoning as needed. Add chopped fresh herbs for an extra layer of flavor.

Tips for Perfect Texture and Flavor:

  • For a richer flavor, roast the tomatoes before adding them to the pot.
  • If the soup is too acidic, a bit more sugar can balance the flavors.
  • Simmering the soup longer can deepen the taste and thicken the texture.
  • For a vegan version, substitute cream with coconut milk and use vegetable broth.

Customization and Variations

Creamy tomato soup is wonderfully adaptable, allowing for various customizations and dietary adjustments. Here are some ideas:

  • For a Vegan Version: Replace cream with coconut milk or almond milk for a dairy-free alternative. Use vegetable broth instead of chicken broth.
  • Gluten-Free Adjustments: Ensure that the broth used is gluten-free. Most tomato soup recipes are naturally gluten-free, but always double-check ingredients.
  • Add Proteins: Consider adding cooked chicken, beans, or lentils for a protein boost.
  • Vegetable Variations: Mix in roasted red peppers, carrots, or spinach for added nutrition and flavor.
  • Spice It Up: Incorporate spices like cumin, paprika, or a pinch of cayenne for a different flavor profile.

Serving and Pairing Suggestions

Creamy tomato soup pairs beautifully with a variety of dishes. Here are some serving suggestions:

  • Classic Grilled Cheese: A timeless combination, perfect for dipping.
  • Crusty Bread or Garlic Bread: Ideal for soaking up the delicious soup.
  • Fresh Salad: Serve with a light, crisp salad for a balanced meal.
  • Herb Croutons: Add texture and flavor with homemade or store-bought croutons.
  • Garnishes: Top with a dollop of sour cream, fresh herbs, or grated cheese for added flair.

Storage and Reheating Tips

Proper storage and reheating are key to enjoying creamy tomato soup even after the initial meal:

  • Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze in suitable portions for up to 2 months. Note that cream-based soups may change texture slightly when frozen.
  • Reheating: Warm on the stove over low heat, stirring occasionally. Avoid boiling to prevent separation of the cream.


Can I make creamy tomato soup without cream?

  • Absolutely! Use milk, coconut milk, or a creamy non-dairy alternative for a lighter version.

How can I thicken my tomato soup?

  • Simmer the soup longer to reduce and thicken it, or add a small amount of tomato paste or flour slurry.

Is creamy tomato soup healthy?

  • Yes, especially when made with fresh ingredients. Tomatoes are rich in vitamins and antioxidants. Adjusting cream and salt content can make it healthier.

Can I use canned tomatoes instead of fresh?

  • Yes, canned tomatoes are a great alternative and often used for convenience and consistent flavor.

How can I add more flavor to my tomato soup?

  • Roasting tomatoes, adding fresh herbs, or incorporating aromatics like garlic and onions can enhance the flavor.


Creamy Tomato Soup

Creamy Tomato Soup Recipe

This Creamy Tomato Soup recipe offers a comforting and rich flavor, perfect for any season. It's an easy-to-make classic that combines the tanginess of tomatoes with the smoothness of cream, creating a delightful balance that's both nourishing and satisfying.
5 from 11 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Cuisine American, Italian-Inspired
Servings 6 people
Calories 200 kcal


  • Large pot or Dutch oven
  • Immersion blender or standard blender
  • Measuring cups and spoons
  • Cutting board and knife


  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 28-ounce can whole peeled tomatoes in juice
  • 2 cups vegetable or chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar optional
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1/2 cup heavy cream optional
  • Fresh basil for garnish optional


Prepare the Base:

  • Heat the olive oil in a large pot over medium heat.
  • Add the chopped onion and cook until translucent, about 5 minutes.
  • Add the minced garlic and cook for another minute until fragrant.

Add Tomatoes and Broth:

  • Pour in the canned tomatoes along with their juice.
  • Break the tomatoes up a bit with a spoon.
  • Stir in the broth, tomato paste, sugar (if using), and dried basil.
  • Season with salt and pepper to taste.

Simmer the Soup:

  • Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes.

Blend the Soup:

  • Puree the soup with an immersion blender until smooth, or transfer it to a blender in batches.

Add Cream:

  • Stir in the heavy cream if using.
  • Taste and adjust for seasoning, adding more salt, pepper, or sugar as needed.


  • Serve the soup hot, garnished with fresh basil if desired.


  • If you prefer a chunkier soup, blend only half of the soup and mix it back with the rest.
  • Serve with a sprinkle of croutons or a swirl of sour cream for extra texture and flavor.


  • For a vegan version, substitute heavy cream with coconut milk and use vegetable broth.
  • The soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
  • If freezing, consider adding cream after thawing and reheating to avoid texture changes.
  • Adjust sugar and seasoning according to the acidity of the tomatoes and personal preference.
Keyword Creamy Tomato Soup Recipe

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Karen Elliot

Written by Karen Elliot

Hi, I'm Karen Elliot is a food blogger who founded to make cooking easier. Growing up on a farm in Spain, Karen was inspired by exquisite dishes prepared using simple ingredients. Karen Elliot is particularly known for making anyone can cook.


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  1. 5 stars
    could I substitute sour cream for the heavy cream?? I always have sour cream on hand but seldom have heavy cream

  2. 5 stars
    OMG, this soup is SO GOOD! i always thought home made tomato soup was really hard. i made my first batch last weekend and I’m currently simmering my 2nd batch! thanks!

  3. 5 stars
    made this soup this morning, and wow, was it delicious. I used Hunt’s brand of San Marzanos, and it was pretty acidic – but hey, no problem – all the comments about a pinch of baking soda was MAGIC – it lost the acidity and made the perfect soup. Thank you for all of your work!

  4. 5 stars
    I used Cento crushed tomatoes and the soup was excellent, not too tart as others have mentioned. I paired this with tuna melts, which turned out perfectly. Thank you for a delicious soup recipe!

  5. 5 stars
    Could we substitute vegetable broth for the chicken stock on non meat eating days? I still try to abstain from meat on Fridays.
    Any other vegetarian suggestions to substitute for the chicken broth?

  6. 5 stars
    I usually love strong, and or very spicy flavors, so I was surprised that I found this soup too tart. As per your suggestion, I added another Tblsp. of sugar and another 1/2 cup cream, and it was still too tart for me. Not wanting to blow the calories and sugar content up, I then used 1.5 tsp. baking soda, and this did the trick. I am not rating this recipe. I’ve never had a bad recipe from you, and this could totally be me and my taste buds, but I do think the baking soda suggestion is worth mentioning. The soup is delicious with the baking soda addition.

  7. 5 stars
    I made a half batch and immediately regretted my decision to do so. I followed the directions as written but cut the ingredients in half. I’ll be serving this with warm yummy grilled cheese sandwiches for my Beloved tonight on this very cold day.

  8. 5 stars
    Made this for lunch after my son hinted last week he would like grilled cheese and tomato soup. I didn’t have crushed tomatoes but just put the whole can in a blender and pulsed a couple of times and voila crushed tomatoes. You can crush by hand as well. Added a little more sugar as my tomatoes were quite acidic.

  9. 5 stars
    Hi! I’ve cooked several of your recipes and loved ALL of them. I’m so excited to try this one tonight! I will be pairing it with your grilled cheese! Yum!

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