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!
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.
Don’t Skip These: If you love tomatoes, don’t miss Cherry Tomato Pasta, Tomato Paste Substitutes and San Marzano Tomato Sauce.
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.
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.
Tools to Use
- Mixer (You can also mix by hand)
- Measuring Cups + Measuring Spoons
- Loaf Pans (Mini kraft paper)
- Or, try these Mini Ceramic Loaf Pans
How To Make Creamy Tomato Soup
- 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.
- Add chicken stock, canned tomatoes, salt and pepper. Bring to boil.
- Reduce to simmer, cover and cook for 15 minutes.
- Turn off heat and whisk in cream.
- Ladle into individual soup cocottes and garnish 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.
Make More (or Less!)
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
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.
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!
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!
- Serve in small shooters for events!
- Or these sturdy mini cocottes which go from oven to table beautifully
- Top with crunchy croutons
- Serve with gourmet grilled cheese
- Or grilled cheese on the grill
- Oven grilled cheese
- Mayo grilled cheese
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.
More Soup
Easy Tomato Soup
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
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.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
This recipe is so easy and soooo delicious!! I was a bit dubious about it being so chunky – but its all out amazing!!
xx
Thank you, Cassandra! Glad you enjoyed it!
Absolutely wonderful, but I would say it serves more than 6! Can this soup be frozen? Next time I make it, and there will be a next time for sure, I will cut the recipe in half.
Thank you! It sure can!
Hi Julie , can this be made a day ahead, i dont plan to add the whipping cream til I reheat the soup and just before serving.
Absolutely!
Love how simple this is and it looks so creamy and delicious!
Thank you! Enjoy!