Why You’ll Love Creamy Tomato Soup Recipe
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Made with simple, everyday ingredients
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Easy one‑pot preparation
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Rich and flavorful even without fresh tomatoes
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Customizable for dairy‑free or spicy versions
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Ready in under 45 minutes
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Great for meal prep and freezer‑friendly
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Family‑friendly and kid‑approved
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Naturally vegetarian
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Smooth, creamy texture without needing roux or flour
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Cozy, comforting, and deeply satisfying
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
yellow onion
carrots
garlic
tomato paste
crushed red pepper flakes (optional)
fresh basil leaves and stems
fresh thyme leaves (or dried thyme)
crushed canned tomatoes
vegetable broth or stock
dry white wine (optional)
heavy cream, milk, or plant‑based milk
kosher salt and black pepper
Directions
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Heat olive oil in a large pot over medium heat. Sauté diced onion and carrots with a pinch of salt and pepper until softened, about 5–6 minutes.
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Add garlic, tomato paste, and red pepper flakes (if using). Stir and cook for 1–2 minutes until fragrant and caramelized.
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Stir in fresh basil, thyme, crushed tomatoes, broth, and wine (if using). Bring to a boil, then reduce to a simmer and cook for 15 minutes, partially covered.
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Once vegetables are tender, blend the soup until smooth using an immersion blender or by carefully transferring to a countertop blender in batches.
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Return soup to the pot. Stir in cream, milk, or a dairy‑free alternative. Warm gently over low heat until heated through.
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Taste and adjust seasoning with salt and pepper.
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Serve warm with your favorite garnish or side.
Servings and timing
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Servings: 4 to 6
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Prep time: 15 minutes
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Cook time: 25 minutes
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Total time: 40 minutes
Variations
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Dairy‑free option: Use oat milk, almond milk, or coconut milk in place of cream.
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Extra spicy: Add more red pepper flakes or a touch of cayenne.
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Roasted flavor: Roast canned tomatoes in the oven before adding for extra depth.
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Add protein: Stir in white beans or shredded rotisserie chicken after blending.
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Chunky version: Blend only half the soup for a mix of textures.
Storage/Reheating
Allow the soup to cool completely before storing.
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Refrigerator: Store in an airtight container for up to 5 days.
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Freezer: Store in freezer‑safe containers or bags for up to 3 months.
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Reheating: Warm gently on the stovetop or in the microwave. If it thickens during storage, add a splash of broth or water when reheating to reach desired consistency.
FAQs
How can I make this soup vegan?
Simply use a plant‑based milk such as oat, almond, or coconut milk instead of cream.
Can I use fresh tomatoes instead of canned?
Yes, but canned crushed tomatoes provide consistent flavor and texture year‑round.
What’s the best way to blend the soup?
An immersion blender is easiest and safest, but you can also use a standard blender in batches with care.
Can I add cheese to the soup?
Yes, stirring in a handful of Parmesan or topping with shredded cheese adds richness.
What can I serve with creamy tomato soup?
Grilled cheese, garlic bread, croutons, or a fresh green salad are all excellent sides.
How long does the soup last in the fridge?
It will keep for up to 5 days in the refrigerator when stored properly.
Can I double the recipe for a crowd?
Absolutely — this recipe scales easily. Just use a larger pot and adjust cook times slightly.
Does it freeze well?
Yes, it freezes beautifully. Cool completely before transferring to freezer containers.
How can I reduce the acidity of the tomatoes?
A pinch of sugar or splash of cream can help mellow the acidity of the tomatoes.
Is it okay to skip the wine?
Yes, the wine is optional. Use more broth and add a splash of vinegar or lemon juice for brightness.
Conclusion
This creamy tomato soup is a warm, satisfying dish perfect for any season. It’s quick to make, full of robust flavor, and easy to adapt to your preferences. Whether enjoyed on its own or with your favorite sandwich, this soup is sure to become a repeat favorite in your kitchen.
Creamy Tomato Soup
A rich and creamy tomato soup made with fire-roasted tomatoes, aromatics, and a touch of cream for a cozy, comforting bowl perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 (14.5 oz) cans fire-roasted diced tomatoes
- 2 cups vegetable broth
- 1 tsp granulated sugar
- ¾ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp dried basil
- ¼ tsp crushed red pepper flakes (optional)
- ½ cup heavy cream
- Fresh basil, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 5–6 minutes, until soft and translucent.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the tomato paste and cook for 2–3 minutes, stirring constantly, until it darkens in color.
- Pour in the fire-roasted tomatoes with their juices and vegetable broth.
- Stir in sugar, salt, black pepper, dried basil, and red pepper flakes if using.
- Bring the mixture to a simmer, reduce heat, and let simmer for 20 minutes uncovered.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Stir in the heavy cream and heat through for 2–3 minutes.
- Taste and adjust seasoning as needed, then serve warm with fresh basil if desired.
Notes
- Use high-quality fire-roasted tomatoes for best flavor.
- For a vegan version, substitute heavy cream with full-fat coconut milk or a vegan cream alternative.
- Pairs well with grilled cheese sandwiches or crusty bread.
- Can be made ahead and refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
