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–+ servings
Close up square image of soup in white bowl topped with basil, cheese and croutons.
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5 from 1 vote

Creamy Tomato Soup

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 6
Calories: 312kcal
Author: Tornadough Alli

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

  1. The optional toppings and garnishes are not included in the nutritional value.
  2. I highly suggest using fresh basil but you can use dried as well.
  3. This can be frozen, see above on how to do that.
  4. Whole tomatoes are recommended but diced or crushed can be used as well.
  5. Simmer anywhere from 15 minutes to an hour, the longer you simmer the more flavor it will have.
  6. If after simmering it is too thick, add some more broth to thin it out.
  7. Don't skip the sugar, it doesn't make it sweet it just cuts the acidity of the tomatoes.
  8. If you do not have an immersion blender, you can pour into a regular blender until your desired consistency.

Nutrition

Calories: 312kcal | Carbohydrates: 25g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 1372mg | Potassium: 870mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1602IU | Vitamin C: 42mg | Calcium: 189mg | Iron: 4mg