# Creamy Homemade Tomato Soup Recipe Source: https://trevorfarias.com/recipes/tomato-soup Author: Trevor Farias (Trevor's Kitchen) Published: 2026-10-06 · Updated: 2026-10-06 Category: Soups · Cuisine: American > 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. ## At a glance - Prep time: 10 minutes - Cook time: 35 minutes - Total time: 45 minutes - Yield: About 9 cups (6 servings) - Servings: 6 - Calories per serving: 190 ## Ingredients - 4 tablespoons unsalted butter - 1 large yellow onion, chopped - 3 garlic cloves, smashed - 2 cans (28 ounces each) whole peeled tomatoes, with their juices - 2 cups chicken or vegetable broth - 1 teaspoon granulated sugar, plus more to taste - 1 teaspoon kosher salt, plus more to taste - 1/2 teaspoon freshly ground black pepper - 1/4 teaspoon red pepper flakes, optional - 6 fresh basil leaves, plus more for serving - 1/2 cup heavy cream, or half-and-half ## Instructions 1. **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. 2. **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. 3. **Simmer.** Bring to a boil, then reduce the heat and simmer, partly covered, for 25 minutes, stirring now and then. 4. **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._ 5. **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. ## 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. ## 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. ## 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. ## 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. ## 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 --- Recipe by Trevor Farias. Full page with photos: https://trevorfarias.com/recipes/tomato-soup Structured data (JSON): https://trevorfarias.com/recipes/tomato-soup/recipe.json