This creamy tomato soup is smooth, rich, and full of roasted tomato flavor, finished with a splash of cream and topped with crunchy garlic croutons. Plus, it comes together in about 40 minutes with pantry staples. Better yet, cooking tomatoes may make them even more nutritious. Cornell researchers found that heating tomatoes at 88°C for 30 minutes increased their trans-lycopene content by 164% and their antioxidant activity by 62%, even though vitamin C dropped (Cornell Chronicle, 2002).
Key Takeaways
- Canned San Marzano or whole peeled tomatoes give consistent flavor all year.
- A pinch of sugar balances the acidity, and cream makes it velvety.
- Homemade croutons take 10 minutes and add a satisfying crunch.
Why You Will Love This Creamy Tomato Soup
- Pantry-friendly: For the most part, you need canned tomatoes, onion, garlic, and broth.
- Deep flavor: In particular, a little tomato paste and slow-cooked onions add richness.
- Silky texture: Then blending and a splash of cream make it smooth and luxurious.
- Freezer-friendly: Moreover, it keeps for months, so you can double the batch.
Creamy Tomato Soup Ingredients
- Butter and olive oil: Together, they give a rich base.
- Onion and garlic: They are cooked slowly until soft and sweet.
- Tomato paste: In addition, it deepens the color and flavor.
- Whole peeled tomatoes: Ideally, use two 28-ounce cans of San Marzano.
- Broth, sugar, and basil: Broth for body, sugar for balance, and basil for aroma.
- Heavy cream: Alternatively, use coconut milk for a dairy-free version.
How to Make Creamy Tomato Soup
The exact measurements are in the recipe card at the end of this post. In short, here are the steps.
1. Soften the onions. First, cook the onion in butter and oil over medium heat for 8 to 10 minutes. Then add the garlic and tomato paste and cook for 2 minutes.
2. Simmer. Next, add the tomatoes with their juices, the broth, sugar, salt, and basil. Simmer for 20 minutes.
3. Blend. After that, blend until completely smooth with an immersion blender.
4. Add cream. Finally, stir in the cream, warm through, and taste for salt and pepper.
5. Make croutons. Meanwhile, toss bread cubes with olive oil and garlic powder, and toast them in a skillet until golden.
Tips for the Best Creamy Tomato Soup
- Do not rush the onions. After all, slow cooking brings out their sweetness, which balances the acidity.
- Blend carefully. If using a countertop blender, vent the lid to let steam escape.
- Add cream off the boil. Otherwise, it may curdle in the acidic soup.
- Adjust the sugar. For example, sweeter tomatoes may not need any.
Frequently Asked Questions
Can I use fresh tomatoes?
Yes. Use about 3 pounds of ripe tomatoes, roasted first for extra flavor. However, canned tomatoes are more reliable outside of summer.
Can I freeze creamy tomato soup?
Yes. For best results, freeze it before adding the cream, then stir in the cream after reheating.
What goes well with it?
Of course, a grilled cheese sandwich is the classic match. Likewise, our caprese sandwich is a fresh, Italian-style pairing.
Final Thoughts
In the end, this creamy tomato soup is a simple recipe that delivers big comfort. Better still, it is quick, budget-friendly, and loved by kids and adults alike.
For another vegetable-packed bowl, try our roasted vegetable soup.
AuthorEmma food bloggerDifficultyBeginnerCanned tomatoes simmered with slow-cooked onions and basil, blended smooth and finished with cream and garlic croutons. Serves 6.
Soup
Garlic Croutons
Soften the onion. Heat the butter and oil in a large pot over medium heat. Cook the onion 8–10 minutes until soft and golden.
Add aromatics. Stir in the garlic and tomato paste and cook 2 minutes.
Simmer. Add the tomatoes with their juices, broth, sugar, salt, pepper, and basil. Simmer 20 minutes, breaking up the tomatoes.
Blend. Blend until completely smooth with an immersion blender (or carefully in batches).
Add cream. Off the boil, stir in the cream. Warm through and adjust the seasoning.
Make croutons. Toss the bread with oil, garlic powder, and salt. Toast in a skillet over medium heat 6–8 minutes until golden.
Serve. Ladle into bowls and top with croutons and fresh herbs.
6 servings
about 1 1/2 cups
- Amount per serving
- Calories270
- % Daily Value *
- Total Fat 18g24%
- Saturated Fat 8g40%
- Trans Fat 0g
- Cholesterol 33mg11%
- Sodium 813mg36%
- Total Carbohydrate 21g8%
- Dietary Fiber 4g15%
- Total Sugars 9g
- Protein 4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Soup
Garlic Croutons
Sources
- Cornell Chronicle, Cooking plump red tomatoes boosts disease-fighting, nutritional power, April 2002
