Classic, flavorful and the perfect Fall treat, this Creamy Tomato Soup is easy, tasty and a recipe you will want to make over and over again.
This Creamy Tomato Soup is one of our favorite fall staple recipes. It is really easy, has easy to find ingredients and feeds a crowd.
We are a huge soup family all throughout the year, but now that Fall is quickly approaching I had to share our favorite tomato soup with you.
Serve this recipe up with some grilled cheese and you will have the perfect lunch or dinnertime meal that you can’t resist.
With the addition of the heavy cream is really what makes this the creamy and tasty soup that you will fall in love with.
We absolutely cannot get enough of that and I want to stress that as it is true, no one turns this down when it is made.
If you are a fan of soups, then you absolutely cannot miss out on this Creamy Tomato Soup.
Some of our other favorite soup recipes that we have on our site include: Instant Pot Chicken Noodle Soup, Beer Cheese Soup and Tortellini Soup.
WHY THIS RECIPE WORKS:
- Easy to find ingredients helps this come together in no time.
- This serves a crowd and great to have as leftovers.
- Serve it up with some grilled cheese or crusty bread and you have a nice light lunch or dinner.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Salted butter
Yellow onions
Garlic
Whole tomatoes (canned)
Fire roasted tomatoes (canned)
Chicken or vegetable broth
Fresh basil
Granulated sugar
Salt
Pepper
Heavy cream
HOW TO MAKE CREAMY TOMATO SOUP, STEP BY STEP:
- In a large soup pot melt the butter then add the chopped onions.
- Sauté over medium heat for about 7-8 minutes until the onions soften and are starting to get some color to them. Add the garlic and cook for an additional minute.
- Add the whole tomatoes into the pot, squeezing each tomato gently in your hand to break it up a bit as you add them. Then add the fire roasted tomatoes, broth, basil, sugar, salt, and pepper.
- Once the soup starts to boil, reduce the heat to a gentle simmer and simmer for at least 15 minutes or up to an hour, partially covered with a lid.
- Use an immersion blender to blend the soup into a smooth consistency or leave it slightly chunky, depending on your preference.
- Next, add the heavy cream in and mix to combine. Heat for about 3-4 minutes longer to help the cream thicken the soup slightly. Taste and see if you want to add any extra salt or pepper.
- Serve with your desired toppings.
DO I HAVE TO USE WHOLE TOMATOES?
Whole tomatoes usually have more flavor than diced or crushed tomatoes. If you already have cans of diced tomatoes you can sub them in place of whole.
You will still get a delicious soup, but it will just be not as a robust flavor as if you were to use the whole tomoatoes.
WHY DO YOU USE SUGAR IN THE RECIPE?
The sugar helps cut the acidity of the tomatoes and is used in a lot of tomato recipes such as spaghetti sauce, soups and more.
I highly suggest you do not skip the sugar as it won’t change the flavor or make it sweet it will just bring down the acidity.
HOW LONG SHOULD I SIMMER THIS CREAMY TOMATO SOUP?
We say anywhere from 15 minute to an hour, I know that is a long time difference but the longer you simmer the more flavor you will have.
If the soup is too thick for your liking at the end then you can add a bit of extra broth. The longer you simmer the more liquid will evaporate.
CAN I USE DRIED BASIL?
If you cannot find fresh basil you can use dried basil in this recipe. You can substitute 1 tablespoon dried basil in place of fresh.
Although I highly recommend fresh, we do realize that it is not always availabel.
HOW TO STORE:
This is best stored in a glass container as it will stain plastic or you can store in a ziptop bag in the refrigerator where it will keep for up to 4 days.
You can also freeze this soup, place in a freezer container or bag and it will keep for up to 2 months.
To defrost, remove to the refrigerator until thawed. To reheat place in a pan on the stove or in the microwave until heated through.
TIPS AND TRICKS:
- I highly suggest using fresh basil but you can use dried as well.
- This can be frozen, see above on how to do that.
- Whole tomatoes are recommended but diced or crushed can be used as well.
- Simmer anywhere from 15 minutes to an hour, the longer you simmer the more flavor it will have.
- If after simmering it is too thick, add some more broth to thin it out.
- Don’t skip the sugar, it doesn’t make it sweet it just cuts the acidity of the tomatoes.
- If you do not have an immersion blender, you can pour into a regular blender until your desired consistency.
Want that perfect comforting soup that is super easy, creamy and full of flavor? Then you cannot go wrong with this Creamy Tomato Soup.
If you like this recipe you might also like:
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Creamy Tomato Soup
Ingredients
- 4 Tablespoons salted butter
- 2 yellow onions chopped
- 2 cloves garlic minced
- 84 ounces 3 28-ounce cans whole tomatoes
- 14 ounce can fire roasted tomatoes
- 3 cups chicken or vegetable broth
- 3 Tablespoons chopped fresh basil
- ½ Tablespoon sugar
- ½ teaspoon salt plus more to taste
- ½ teaspoon coarse ground pepper plus more to taste
- 1 cup heavy cream
Optional toppings and garnishes:
- Croutons
- Parmesan cheese
- Chopped basil
- Grilled cheese
Instructions
- In a large soup pot melt the butter then add the chopped onions.
- Sauté over medium heat for about 7-8 minutes until the onions soften and are starting to get some color to them. Add the garlic and cook for an additional minute.
- Add the whole tomatoes into the pot, squeezing each tomato gently in your hand to break it up a bit as you add them. Then add the fire roasted tomatoes, broth, basil, sugar, salt, and pepper.
- Once the soup starts to boil, reduce the heat to a gentle simmer and simmer for at least 15 minutes or up to an hour, partially covered with a lid.
- Use an immersion blender to blend the soup into a smooth consistency or leave it slightly chunky, depending on your preference.
- Next, add the heavy cream in and mix to combine. Heat for about 3-4 minutes longer to help the cream thicken the soup slightly. Taste and see if you want to add any extra salt or pepper.
- Serve with your desired toppings.
Notes
- The optional toppings and garnishes are not included in the nutritional value.
- I highly suggest using fresh basil but you can use dried as well.
- This can be frozen, see above on how to do that.
- Whole tomatoes are recommended but diced or crushed can be used as well.
- Simmer anywhere from 15 minutes to an hour, the longer you simmer the more flavor it will have.
- If after simmering it is too thick, add some more broth to thin it out.
- Don’t skip the sugar, it doesn’t make it sweet it just cuts the acidity of the tomatoes.
- If you do not have an immersion blender, you can pour into a regular blender until your desired consistency.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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