Creamy tomato soup is smooth and comforting, made with ripe tomatoes and a touch of cream. It’s warm, bright, and perfect for a quick lunch or dinner on a chilly day.
I like to imagine I’m in a cozy cafe when I sip a bowl. Sometimes I add a dash of basil or a sprinkle of cheese—makes it extra special!
I find blending the soup gives it a super silky texture. Serve with crusty bread for a simple, tasty meal any day.
Ingredients & Substitutions
Fresh tomatoes: Ripe tomatoes give the soup its vibrant flavor. I like using heirloom or vine-ripened tomatoes, but canned crushed tomatoes work great when fresh aren’t available. Just drain excess juice to prevent thinning the soup.
Cream: Adds smoothness and richness. I often use heavy cream, but half-and-half or evaporated milk can lighten it up without losing creaminess. Stir in slowly to avoid curdling and keep the texture silky.
Onion and garlic: Build the soup’s base flavor. I sauté them until soft for sweetness; if you want milder flavor, cook a little longer. For a quick fix, onion powder and garlic powder work in a pinch.
Basil and spices: Fresh basil brightens the soup, while salt and pepper balance flavors. If fresh basil isn’t available, dried herbs or a pinch of Italian seasoning will do just fine.
How do I blend the soup smoothly without splattering?
Use an immersion blender directly in the pot. Keep the blender submerged during blending to avoid splashes. Blend in short bursts, tilting the blender slightly, and hold the button down until the soup becomes silky.
- Before blending, turn off the heat and let the soup cool slightly to prevent splattering.
- Start blending at a low speed to control splashes.
- If your blender is small, blend in batches, filling halfway and holding the lid securely.
How to Make Creamy Tomato Soup?
Ingredients You’ll Need:
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
Dairy & Seasonings
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
How Much Time Will You Need?
Preparation: 10 minutes, Cooking: 20 minutes, Total: 30 minutes
Step-by-Step Instructions:
1. Saute the vegetables
Heat olive oil in a large pot. Add chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for 1 minute.
2. Add the tomatoes and broth
Pour in crushed tomatoes and vegetable broth. Stir well. Bring to a boil, then reduce heat to low. Simmer for 15 minutes.
3. Blend the soup
Use an immersion blender to puree the soup until smooth. You can also transfer to a blender in batches. Be careful with hot liquid.
4. Stir in cream and season
Add heavy cream. Stir until incorporated. Season with salt and pepper. Warm for a few more minutes, then serve hot.
