This creamy tomato soup is made on the stovetop with canned tomatoes, onion, garlic, broth, and a little cream. It has a smooth texture and a balanced tomato flavor, and the hands-on work is simple: soften the aromatics, simmer, blend, and finish gently with cream. The recipe makes six servings in about 40 minutes.
Why this tomato soup works
A short simmer lets the onion, garlic, tomatoes, and broth meld without a long cooking time. Blending after simmering gives the soup a velvety consistency, while adding cream at the end softens the acidity. A small amount of sugar is optional; taste the tomatoes first and use it only if they seem especially sharp.
Ingredients and substitutions
Use a 28-ounce can of crushed tomatoes and low-sodium vegetable broth so you can control the salt. Heavy cream gives the richest finish; half-and-half can work, though the soup will be lighter. For a dairy-free version, omit the cream or stir in an unsweetened plant-based alternative after blending. Dried basil is convenient, and fresh basil can be added just before serving.
How to make creamy tomato soup
1. Soften the onion. Warm the olive oil in a heavy pot over medium heat. Add the diced onion and cook for 6 to 8 minutes, stirring now and then, until soft but not browned. Add the garlic and stir for about 30 seconds.
2. Simmer the soup. Add crushed tomatoes, broth, dried basil, salt, pepper, and optional sugar. Bring to a gentle simmer, partially cover, and cook for 20 minutes. Stir occasionally and lower the heat if the soup bubbles vigorously.
3. Blend until smooth. Turn off the heat and let the soup settle briefly. Use an immersion blender in the pot, or blend in small batches in a countertop blender. If using a countertop blender, do not fill it to the top with hot liquid; vent the lid and hold it with a folded towel.
4. Finish with cream. Return the blended soup to low heat and stir in the cream. Warm until hot, but do not boil. Taste and adjust salt, pepper, or basil. Ladle into bowls and serve.
Serving ideas and related recipes
Pair the soup with homemade garlic bread or a grilled cheese sandwich. For another cozy bowl, see our Italian minestrone soup and broccoli cheddar soup.
Storage and reheating
Cool leftovers promptly and refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over low heat, stirring until steaming. If the soup thickens in the refrigerator, add a splash of broth or water. Freeze before adding cream for a better texture; thaw overnight, reheat gently, then stir in the cream.
Estimated nutrition
Approximate values per serving (1/6 of the recipe). Actual numbers vary by tomato brand, broth, cream, and portion size.
| Nutrient | Estimated amount |
|---|---|
| Calories | 185 kcal |
| Carbohydrates | 18 g |
| Protein | 4 g |
| Total fat | 12 g |
| Saturated fat | 7 g |
| Fiber | 3 g |
| Total sugars | 12 g |
| Sodium | 550 mg |
Frequently asked questions
Can I make tomato soup without cream? Yes. Leave it out for a brighter tomato flavor, or blend in a small cooked potato for body.
How can I make the soup less acidic? Simmering helps mellow the tomatoes. Taste before adding sugar; a small pinch can round out a particularly tart batch.
Creamy Tomato Soup
Ingredients
Method
- Heat olive oil in a heavy pot over medium heat. Add diced onion and cook for 6 to 8 minutes, stirring, until softened.
- Stir in minced garlic and cook for 30 seconds. Add crushed tomatoes, broth, dried basil, optional sugar, salt, and pepper.
- Bring to a gentle simmer, partially cover, and cook for 20 minutes, stirring occasionally.
- Blend the soup until smooth, working in batches if necessary. Return it to the pot.
- Reduce heat to low and stir in cream. Warm gently without boiling, taste, adjust seasoning, and serve.
- Ladle the hot soup into bowls and serve with crusty bread, if desired.
