Creamy Homemade Tomato Soup Recipe
By Trevor Farias · Updated · 45 minutes total · About 9 cups (6 servings)
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In a nutshell
To make creamy tomato soup, soften an onion and garlic in butter, add two 28-ounce cans of whole peeled tomatoes, 2 cups of broth, a little sugar, salt and basil, and simmer for 25 minutes. Blend until smooth, then stir in 1/2 cup of heavy cream and adjust the seasoning. Good canned tomatoes give better flavor than out-of-season fresh ones.
Homemade tomato soup is one of the simplest soups you can make, and it tastes so much better than the canned kind. Butter, onion and garlic make the base, good canned tomatoes do most of the work, and a splash of cream at the end makes it velvety and mild.
It is ready in under an hour with ingredients you probably already have in the pantry. Serve it with a grilled cheese sandwich for a classic lunch, or with a green salad and crusty bread for a light supper.
Why this recipe works
- Canned whole tomatoes are picked ripe and are consistently flavorful all year round.
- Cooking the onion slowly in butter gives the soup a sweet, rounded base.
- A pinch of sugar balances the acidity of the tomatoes.
- Blending until completely smooth gives a silky texture without needing much cream.
Canned or fresh tomatoes for soup?
For most of the year, canned whole peeled tomatoes are the better choice. They are packed at peak ripeness and have a deep, consistent flavor. Look for cans with just tomatoes, salt and perhaps basil or citric acid. San Marzano-style tomatoes are lovely here but not required.
In late summer, when tomatoes are truly ripe, you can use about 4 pounds of fresh tomatoes instead. Core and quarter them; there is no need to peel them if you blend the soup well.
How to blend hot soup safely
An immersion (stick) blender is the easiest and safest option: blend right in the pot with the heat off. If you use a countertop blender, fill it no more than halfway, remove the small center cap from the lid, and cover the opening with a folded kitchen towel to let steam escape. Hold the lid down firmly and start on low speed.
How to store tomato soup
- Refrigerate in airtight containers for up to 5 days.
- To freeze, leave out the cream, cool completely and freeze for up to 3 months. Stir in the cream when reheating.
Variations to try
- Dairy-free: replace the butter with olive oil and the cream with canned coconut milk or a drizzle of good olive oil.
- Roasted: roast the drained tomatoes, onion and garlic at 425°F for 30 minutes before simmering for a deeper, smoky flavor.
- Tomato basil: blend in a large handful of fresh basil at the end.
Frequently asked questions
- How do you make tomato soup less acidic?
- Add a pinch of sugar, cook the onion slowly in butter for sweetness, and finish with a little cream. A tiny pinch of baking soda, about 1/8 teaspoon, also neutralizes acidity; add it slowly, as the soup will foam briefly.
- Can I make tomato soup without cream?
- Yes. Leave it out for a lighter soup, or use whole milk, half-and-half or coconut milk. Blending in a slice of crustless bread also makes it creamy without dairy.
- What goes well with tomato soup?
- Grilled cheese sandwiches are the classic pairing. It is also good with buttermilk biscuits, crusty bread, croutons or a green salad.
- Can you freeze tomato soup?
- Yes, for up to 3 months. For the best texture, freeze it before adding the cream and stir the cream in after reheating.
Recipe card
Creamy Homemade Tomato Soup Recipe
Creamy homemade tomato soup made with canned whole tomatoes, butter, onion, garlic and basil, then blended smooth. Ready in 45 minutes and perfect with grilled cheese.
By Trevor Farias · Updated
- Prep
- 10 minutes
- Cook
- 35 minutes
- Total
- 45 minutes
- Makes
- About 9 cups (6 servings)
Ingredients
Equipment
- Large soup pot
- Immersion blender or countertop blender
- Wooden spoon
- Ladle
Instructions
Soften the onion
Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, for 8 to 10 minutes, until soft and golden at the edges. Add the garlic and cook for 1 minute.
Add tomatoes and broth
Add the tomatoes with their juices, crushing them with a spoon. Stir in the broth, sugar, salt, black pepper, red pepper flakes and basil.
Simmer
Bring to a boil, then reduce the heat and simmer, partly covered, for 25 minutes, stirring now and then.
Blend
Turn off the heat. Blend with an immersion blender until completely smooth, or blend in batches in a countertop blender, filling it no more than halfway and venting the lid.
Tip: For an extra-silky soup, pass it through a fine sieve after blending.
Finish with cream
Return the soup to low heat and stir in the cream. Heat until steaming but not boiling. Taste and add more salt, pepper or a pinch of sugar as needed. Serve topped with torn basil, a drizzle of cream and black pepper.
Notes
- Use good canned whole tomatoes; they make the biggest difference.
- Add the cream at the end and do not let it boil.
- Taste before serving: a pinch more salt or sugar often brings the flavor together.
Nutrition (per serving, estimated)
| Calories | 190 |
|---|---|
| Fat | 15 g |
| Saturated fat | 9 g |
| Carbohydrates | 14 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Protein | 3 g |
| Sodium | 720 mg |
| Cholesterol | 45 mg |
Serving size: 1 of 6. Nutrition is calculated from standard ingredient data and will vary with brands and substitutions.
Recipe from Trevor's Kitchen · https://trevorfarias.com/recipes/tomato-soup
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