Creamy Tomato Soup
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This is a rich, cozy, creamy tomato soup that’s made with butter-sautéed onions, garlic, crushed tomatoes, herbs, and chicken stock, then finished with cream and parmesan. It’s smooth, comforting, and easy to blend to your perfect texture.
Creamy tomato soup is one of those recipes I turn to when I want something comforting without a lot of effort. I’ve made plenty of versions over the years, but this one stands out because it uses simple pantry ingredients and still tastes rich and satisfying. It’s the kind of soup that feels homemade in the best way, not fussy or overcomplicated.
I love making this on days when I want a warm, filling meal that doesn’t require standing in the kitchen all afternoon. Sautéing the onions slowly in butter adds a depth of flavor that reminds me of the soups I grew up eating. Once the tomatoes and herbs go in, the kitchen starts to smell amazing, and I always know I’m minutes away from a bowl I’ll actually look forward to eating.
What really makes this recipe special for me is how flexible it is. I can blend it smooth when I want something extra creamy, or leave it a little chunky if that’s the mood I’m in. Finished with heavy cream and freshly grated parmesan, it’s comforting, filling, and perfect with a grilled sandwich or a slice of crusty bread.
Items Needed
Here’s what you’ll need to make creamy tomato soup:
- Butter – Adds richness and helps sauté the onions for a flavorful, smooth base.
- Yellow onions – Provide natural sweetness and depth as they soften and caramelize.
- Garlic – Enhances the soup with savory aroma and bold flavor.
- Crushed tomatoes – Form the main body of the soup, giving it its classic tomato taste and texture.
- Chicken stock – Adds savory depth and balances the acidity of the tomatoes.
- Dried basil – Brings a mild, slightly sweet herb flavor that pairs well with tomatoes.
- Oregano – Adds earthy warmth and enhances the overall Italian-style profile.
- Salt and pepper – Season the soup and help all the flavors stand out.
- Heavy whipping cream – Creates a rich, smooth, and creamy consistency.
- Parmesan cheese – Adds a salty, nutty finish that deepens the flavor and boosts creaminess.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Ways To Customize
Here are some easy, no-stress ways to customize this recipe depending on what you have or what you’re craving:
- Make it extra creamy by adding a little more heavy cream or stirring in a spoonful of cream cheese at the end.
- Add protein by mixing in shredded chicken, cooked Italian sausage, or crispy bacon bits before serving.
- Boost the veggies with carrots, celery, or red bell peppers sautéed along with the onions.
- Turn up the flavor with a pinch of red pepper flakes, smoked paprika, or a splash of balsamic vinegar.
- Make it dairy-free by using olive oil instead of butter and coconut milk or cashew cream in place of the heavy cream.
- Change the texture by blending it completely smooth or leaving it slightly chunky for a heartier feel.
Be sure to check out the full recipe and ingredient list below.
How To Make It
Heat the pot over medium heat. Melt butter and then add chopped onions. Sauté for 10 to 12 minutes, stirring occasionally, until softened and golden.
Add minced garlic and sauté until fragrant.
Add crushed tomatoes with their juice, chicken stock, basil, and black pepper. Stir and then bring to a boil.
Once it’s at a boil, reduce the heat and partially cover with a lid, and simmer for 10 minutes.
Optional – If you’d like a blended or creamy soup, use an immersion blender to blend the soup in the pot to the desired consistency.
Stir in heavy cream and parmesan cheese.
Let it simmer for another minute or two.
Note
Take your time sautéing the onions. Letting them soften and turn golden adds natural sweetness and depth that makes the soup taste richer without any extra effort.
Storage
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to four days. To reheat, warm it gently on the stovetop over low to medium heat, stirring occasionally to keep the cream from separating, or microwave it in short intervals, stirring between each one until heated through.
Helpful Hints
Pro tip: Blend Safely
If you plan to blend the soup, remove it from the heat first and blend in short bursts to avoid splattering and to keep the texture smooth.
More cooking tips:
- Use freshly grated Parmesan instead of pre-shredded for better melting and flavor.
- Stir the soup occasionally while simmering to prevent sticking on the bottom of the pot.
- Taste and adjust the seasoning after adding the cream, as dairy can mellow the flavors.
- Add the garlic after the onions have softened to keep it from burning.
- Let the soup rest for a few minutes before serving so the flavors can settle.
Serving Suggestions
This creamy tomato soup is perfect served with something warm and hearty on the side to turn it into a complete meal. I love pairing it with a cheesy, oven-baked option like Bubble Pizza, which adds texture and makes the meal feel fun and satisfying. The rich soup balances well with anything crispy or bread-based for dipping.
If you’re looking for a cozy but slightly elevated pairing, roasted sides work beautifully. Roasted Parmesan Baby Potatoes are a great match because their crispy edges and savory flavor complement the smooth, creamy soup. I often serve them together when I want something filling without making the meal feel too heavy.
For a lighter approach, this soup also works well as a starter or lunch option. Serve it with a simple green salad, a slice of crusty bread, or a grilled sandwich for dipping. No matter how you serve it, this soup fits easily into casual meals or more planned dinners without extra effort.
FAQs
Recipe
Tomato Soup
Ingredients
- 4 tablespoons of butter
- 2 yellow onions diced
- 2 tablespoons minced garlic
- 56 ounces of crushed tomatoes
- 2 cups chicken stock
- 1 tablespoon of dried basil
- 1/2 tablespoon of oregano
- Salt and pepper to taste
- 1/2 cup heavy whipping cream
- 1/3 cup parmesan cheese freshly grated
Instructions
- Heat pot over medium heat. Melt butter and then add chopped onions. Sauté for 10 to 12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté until fragment.
- Add crushed tomatoes with their juice, chicken stock, basil, and black pepper. Stir and then bring to a boil. Once it’s at a boil, reduce heat and partially cover with a lid and simmer for 10 minutes.
- Optional – If you’d like a blended or creamy soup, use an immersion blender to blend the soup in the pot to the desired consistency.
- Stir in heavy cream and parmesan cheese and let it simmer for another minute or two.
