This is an easy, creamy tomato soup recipe that is SO much better than anything out of a can. Once you try it, you’ll never go back to the store bought versions!

The touch of cream at the end makes it creamy and the garnish of fresh basil makes it feel herbal and fresh.

It’s a healthy and homemade soup recipe that can be made any time of year!

A cast iron pot filled with creamy tomato soup, garnished with fresh basil. Bowls of soup to the side.
Want to save this?
Enter your email below and I’ll send it directly to your inbox!
Please enable JavaScript in your browser to complete this form.

I hadn’t intended on posting this recipe until the day my sister said she had only made tomato soup from a can.

Honestly, I couldn’t believe it. A homemade tomato soup recipe almost from scratch is so quick and easy, it only takes a couple minutes and is SO much better (and healthier!) than any canned tomato soup version.

Since this has become a favorite in their house and a top request from my nephew Aeron when he returns from college, I make it time and time again.

This is one of my favorite fall and winter go to recipes, but we even enjoy it chilled in spring and summer. Creamy, light and refreshing.

A white bowl full of a creamy tomato soup recipe, garnished with fresh basil. A Small grilled cheese sandwich dunks into the corner of the bowl.
  • Make Ahead – This soup is delicious right when you make it, but equally delicious in the 1-2 days after. It’s great to make ahead!
  • Family Friendly – Perfect for warming up hungry bellies with a wholesome, warm lunch or dinner.
  • Fresh, Vibrant Flavor – They’ll never realize you took a shortcut to get the end result, which tastes totally fresh and homemade.

Don’t Skip These:  If you love tomatoes, don’t miss Cherry Tomato Pasta, Tomato Paste Substitutes and San Marzano Tomato Sauce.

Small glass shooters of creamy tomato soup garnished with fresh basil.

Ingredients and Substitutions

  • Olive Oil – A light, fruity olive oil offers a great base for this homemade tomato soup recipe.
  • Onions – These provide so much savory flavor and complement the tomatoes well. I prefer yellow onions, but red onions can be substituted in a pinch.
  • Garlic – Learn about minced garlic and get the easiest garlic conversions here.
  • Chicken Stock – I prefer to purchase low-sodium stock to control the amount of salt, but choose your favorite or make your own homemade stock!
  • Canned Crushed Tomatoes – This is the shortcut that makes this creamy tomato soup so easy.
  • Salt and Pepper – Freshly cracked sea salt and black pepper, seasoned to taste.
  • Heavy Whipping Cream – A touch of cream is all you need to transform this into a creamy tomato soup.
  • Fresh Basil – The garnish of fresh basil at the very end takes this easy tomato soup over the top.
Ingredients for creamy tomato soup on a marble countertop.

Variations

  • Use half and half instead of whipping cream to reduce the fat content.
  • To make this soup vegan, use vegetable stock instead of chicken stock, and replace the heavy whipping cream with a dairy free substitute like cashew cream.
  • Add fresh grated Parmesan for an intense flavor addition.
  • Sweeten with a tablespoon of white granulated sugar, if you’d like.
Small glass shooters of creamy tomato soup.
A variety of gold cake pans, loaf pans and muffin baking pan sizes laid out on a marble surface.

Tools to Use

A white bowl full of a creamy tomato soup recipe, garnished with fresh basil.

How To Make Creamy Tomato Soup

  1. In a large pot over medium-low, warm the olive oil. Add the onions, garlic and a pinch of salt and allow to sweat for 15 minutes.chopped onions cooking in a cast iron pot.
  2. Add chicken stock, canned tomatoes, salt and pepper. Bring to boil. A cast iron pot on a stovetop with creamy tomato soup inside.
  3. Reduce to simmer, cover and cook for 15 minutes.
  4. Turn off heat and whisk in cream. A cast iron pot on a stovetop with creamy tomato soup inside.
  5. Ladle into individual soup cocottes and garnish with fresh basil.
A cast iron pot filled with creamy tomato soup, garnished with fresh basil.

Tips

  • If you are making this easy tomato soup recipe during the summer months, when tomatoes are in peak season, you can certainly use fresh tomatoes!
  • You will need 8-10 medium size tomatoes, chopped with their juice, to get the equivalent of 3 28-oz cans.
  • For even more flavor, fresh heirloom tomatoes in a variety of colors would make a beautiful presentation! Serve chilled for best results.
Small glasses with creamy tomato soup, topped with a miniature grilled cheese sandwich.

Make More (or Less!)

Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!

A cast iron pot filled with creamy tomato soup, garnished with fresh basil. Bowls of soup to the side.

Frequently Asked Questions

What’s the difference between creamy tomato soup and tomato soup?

Generally speaking, creamy soups are pureed like other soups, but then add an additional layer of cream to the soup base. Often, creamy tomato soups will be cooked at lower temperatures to keep the cream from curdling.

Is creamy tomato soup healthy?

Tomatoes are a great source of antioxidants. That means that tomato soup can help to lower the risk of cancer and inflammation. However, the addition of heavy whipping cream in this soup adds some saturated fat, so enjoy in moderation!

Three white bowls of creamy tomato soup on a marble countertop.

Serving Suggestions

This easy tomato soup recipe makes an incredible weeknight dinner, but it’s also great for entertaining since you can quickly serve a large crowd by doubling or tripling the recipe. Just use the yield tab in the printable recipe card to make it so easy!

A clear glass full of creamy tomato soup.

Dietary Considerations

  • Gluten Free
  • Nut Free
  • Vegetarian

How to Store

  • At Room Temperature – This soup can be left out for no more than two hours at room temp.
  • Refrigerate – refrigerate your creamy tomato soup in an airtight container for up to 3-4 days.
  • Freeze – You can definitely freeze creamy tomato soup. Store in an airtight container with an inch of space at the top, leaving room for expansion. Store in freezer for up to six months, de-thaw in the refrigerator overnight.
A cast iron pot filled with creamy tomato soup, garnished with fresh basil.

More Soup

A white bowl full of a creamy tomato soup recipe, garnished with fresh basil. A Small grilled cheese sandwich dunks into the corner of the bowl.
5 from 4 votes

Easy Tomato Soup

This is an easy, creamy tomato soup recipe that is SO much better than anything out of a can. Once you try it, you’ll never go back to the store bought versions!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 6
Pin Rate Print

Ingredients  

  • 3 tablespoons olive oil
  • 2 yellow onions chopped (approximately 2 cups)
  • 1 tablespoon minced garlic
  • 2 cups chicken stock
  • 3 28 ounce cans crushed tomatoes
  • ¼ teaspoon fresh cracked pepper to taste
  • ¼ teaspoon salt to taste
  • 1 cup heavy whipping cream

For Garnish

  • fresh basil for garnish

Instructions 

  • Warm olive oil in a large pot on medium-low and add chopped onions and garlic.
  • Allow to cook 5 minutes.
  • Add chicken stock, crushed tomatoes, salt and pepper. Bring to a boil.
  • Reduce to low and cover with lid for 15 minutes.
  • Turn off heat and whisk in cream.
  • Garnish with fresh basil

Julie’s Tips

Variations

  • Use half and half instead of whipping cream to reduce the fat content.
  • To make this soup vegan, use vegetable stock instead of chicken stock, and replace the heavy whipping cream with a dairy free substitute like cashew cream.
  • Add fresh grated Parmesan for an intense flavor addition.
Calories: 243kcal | Carbohydrates: 8g | Protein: 4g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 47mg | Sodium: 225mg | Potassium: 183mg | Fiber: 1g | Sugar: 4g | Vitamin A: 588IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 0.4mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

Explore More

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this Recipe




14 Comments

  1. I haven’t found a recipe that my daughter likes better than the box from Whole Foods—your recipe certainly looks a heck of a lot better to me!!! I’d be happy to eat any she doesn’t 🙂

  2. Homemade tomato soup just can’t be beat! It’s so incredibly easy to make, and your version looks delicious.