Creamy Tomato Soup
A velvety, rich tomato soup that comes together in just 15 minutes. Made with pantry staples like canned tomatoes and a touch of cream, it's the perfect comforting meal for a busy day, especially when paired with a classic grilled cheese.
For 6 servings
Sauté the aromatics.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
TIPCook the onions until they are soft and translucent, but not browned, to build a sweet flavor base for the soup.Simmer the soup.
- Pour in the crushed tomatoes and water.
- Stir in the sugar and dried basil.
- Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally.
TIPA short simmer helps all the flavors meld together. Don't boil it vigorously.Blend the soup until smooth.
Carefully transfer the hot soup to a blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety. If using a regular blender, you may need to do this in batches.
TIPWhen blending hot liquids, remove the small cap from the blender lid and cover the opening with a folded kitchen towel. This allows steam to escape safely.Add the cream and season.
Return the blended soup to the pot over low heat. Stir in the heavy cream, salt, and black pepper. Heat gently until warmed through, but do not let it boil after adding the cream.
Serve immediately.
Ladle the creamy tomato soup into bowls. Garnish with fresh basil, a drizzle of cream, or grilled cheese croutons if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, you can use fire-roasted crushed tomatoes.
- 2An immersion blender makes this recipe even easier and reduces cleanup.
- 3If the soup is too acidic for your taste, add a tiny pinch of baking soda to neutralize it.
- 4Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- 5This soup freezes well. Let it cool completely, then freeze in portions for up to 3 months.
Adapt it for your goals.
Vegan
Replace the heavy cream with full-fat coconut milk or a cashew cream for a delicious dairy-free version.
healthyHealthy
Use half-and-half or evaporated milk instead of heavy cream to reduce the fat content. You can also omit the sugar.
quickQuick
Use a teaspoon of garlic powder instead of fresh garlic to save on chopping time.
kid friendlyKid friendly
Ensure the soup is blended completely smooth for picky eaters. Serve with fun-shaped crackers or croutons on top.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are one of the best sources of lycopene, a powerful antioxidant that may help protect cells from damage and support heart health.
Source of Vitamin C
This soup provides a good amount of Vitamin C from the tomatoes, which is essential for a healthy immune system and skin.
Controlled Sodium
Making soup at home allows you to control the salt content, making it a much healthier option compared to canned soups which are often very high in sodium.
Frequently asked questions
One cup of this soup contains approximately 225-250 calories, primarily from the olive oil and heavy cream.