{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/tomato-soup","markdownUrl":"https://trevorfarias.com/recipes/tomato-soup/recipe.md","name":"Creamy Homemade Tomato Soup Recipe","description":"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.","summary":"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.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-06","dateModified":"2026-10-06","category":"Soups","cuisine":"American","keywords":["tomato soup recipe","homemade tomato soup","creamy tomato soup","tomato soup from canned tomatoes","tomato basil soup","easy tomato soup"],"prepTime":"PT10M","cookTime":"PT35M","totalTime":"PT45M","yield":"About 9 cups (6 servings)","servings":6,"ingredientGroups":[{"name":null,"ingredients":[{"amount":"4","unit":"tablespoons","name":"unsalted butter","text":"4 tablespoons unsalted butter"},{"amount":"1","name":"large yellow onion","note":"chopped","text":"1 large yellow onion, chopped"},{"amount":"3","name":"garlic cloves","note":"smashed","text":"3 garlic cloves, smashed"},{"amount":"2","unit":"cans (28 ounces each)","name":"whole peeled tomatoes","note":"with their juices","text":"2 cans (28 ounces each) whole peeled tomatoes, with their juices"},{"amount":"2","unit":"cups","name":"chicken or vegetable broth","text":"2 cups chicken or vegetable broth"},{"amount":"1","unit":"teaspoon","name":"granulated sugar","note":"plus more to taste","text":"1 teaspoon granulated sugar, plus more to taste"},{"amount":"1","unit":"teaspoon","name":"kosher salt","note":"plus more to taste","text":"1 teaspoon kosher salt, plus more to taste"},{"amount":"1/2","unit":"teaspoon","name":"freshly ground black pepper","text":"1/2 teaspoon freshly ground black pepper"},{"amount":"1/4","unit":"teaspoon","name":"red pepper flakes","note":"optional","text":"1/4 teaspoon red pepper flakes, optional"},{"amount":"6","name":"fresh basil leaves","note":"plus more for serving","text":"6 fresh basil leaves, plus more for serving"},{"amount":"1/2","unit":"cup","name":"heavy cream","note":"or half-and-half","text":"1/2 cup heavy cream, or half-and-half"}]}],"steps":[{"step":1,"name":"Soften the onion","text":"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.","tip":null},{"step":2,"name":"Add tomatoes and broth","text":"Add the tomatoes with their juices, crushing them with a spoon. Stir in the broth, sugar, salt, black pepper, red pepper flakes and basil.","tip":null},{"step":3,"name":"Simmer","text":"Bring to a boil, then reduce the heat and simmer, partly covered, for 25 minutes, stirring now and then.","tip":null},{"step":4,"name":"Blend","text":"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."},{"step":5,"name":"Finish with cream","text":"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.","tip":null}],"equipment":["Large soup pot","Immersion blender or countertop blender","Wooden spoon","Ladle"],"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."],"storage":["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":["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."],"faqs":[{"question":"How do you make tomato soup less acidic?","answer":"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."},{"question":"Can I make tomato soup without cream?","answer":"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."},{"question":"What goes well with tomato soup?","answer":"Grilled cheese sandwiches are the classic pairing. It is also good with buttermilk biscuits, crusty bread, croutons or a green salad."},{"question":"Can you freeze tomato soup?","answer":"Yes, for up to 3 months. For the best texture, freeze it before adding the cream and stir the cream in after reheating."}],"nutritionPerServing":{"calories":190,"fatGrams":15,"saturatedFatGrams":9,"carbohydrateGrams":14,"fiberGrams":3,"sugarGrams":9,"proteinGrams":3,"sodiumMilligrams":720,"cholesterolMilligrams":45}}