There’s something truly comforting about a warm bowl of tomato soup on a chilly day. If you’ve grown tired of the canned stuff and want something that tastes homemade without too much fuss, this creamy tomato soup recipe is just what you need.
It’s perfect for those evenings when you want a cozy dinner but don’t feel like spending hours in the kitchen. With just a handful of simple ingredients and about 30 minutes of your time, you can make a soup that’s rich, smooth, and way better than anything that comes from a can.
Why You’ll Love This Tomato Soup
- Quick preparation – This soup comes together in just 30-45 minutes, making it perfect for busy weeknights when you want something warm and comforting.
- Simple ingredients – With just 7 basic ingredients that you might already have in your pantry and fridge, this soup is easy to shop for and make.
- Rich and creamy texture – The combination of heavy cream and parmesan cheese creates a silky smooth soup that’s much better than anything you’ll find in a can.
- Perfect comfort food – Whether you’re feeling under the weather or just need something cozy on a cold day, this soup hits all the right spots with its warm, creamy goodness.
Which Kind of Tomatoes Should I Use?
While fresh tomatoes are great, canned whole peeled tomatoes are actually the best choice for making tomato soup, especially when they’re not in season.
San Marzano tomatoes are often considered the gold standard for soup-making, but any good quality whole peeled tomatoes will work well.
Regular whole peeled tomatoes tend to be sweeter and more consistent than diced or crushed varieties, and they break down better during cooking.
If you’re checking labels at the store, look for tomatoes with minimal added ingredients – ideally just tomatoes, salt, and maybe basil or citric acid.
Just avoid tomato puree or sauce for this recipe, as they’ve already been processed and won’t give you the same fresh-tasting result.
Options for Ingredient Substitution
Heavy whipping cream can be replaced with full-fat coconut milk for a dairy-free alternative that maintains the soup’s creamy texture. Use the same amount and ensure you’re using the thick, creamy part of the coconut milk. For a lighter option, cashew cream (made by blending soaked cashews with water) works well and adds nutritional benefits.
Chicken stock can be substituted with vegetable stock to make the soup vegetarian while maintaining the savory base flavor. The conversion is 1:1, and no other adjustments are needed.
Parmesan cheese can be replaced with nutritional yeast for a vegan option that provides a similar umami and cheesy flavor. Use about 3/4 cup of nutritional yeast since its flavor is more concentrated.
For those who eat dairy but want to reduce fat, try pecorino romano, using half the amount as it has a stronger flavor.
Watch Out for These Mistakes While Cooking
The biggest challenge when making creamy tomato soup is preventing the cream from curdling – always reduce the heat to low and slowly stir in the cream at the end of cooking, never letting the soup boil after adding it.
A common mistake is blending the soup while it’s too hot, which can create a mess and even cause burns, so let it cool slightly and blend in batches, never filling your blender more than halfway.
To avoid a grainy texture, make sure to properly soften your garlic by sautéing it until fragrant before adding the tomatoes, and always add the parmesan cheese gradually while stirring constantly.
For the smoothest possible soup, strain it through a fine-mesh sieve after blending – this extra step removes any tough tomato bits or seeds that might have survived the blending process.
How to Know When the Tomato Soup is Done
You’ll know your tomato soup is ready when it’s heated through completely and has a smooth, consistent texture throughout – this typically takes about 20-25 minutes of simmering after adding all ingredients.
A good test is to dip a metal spoon into the soup and run your finger across the back – if it leaves a clear path that doesn’t immediately fill in with liquid, your soup has reached the right consistency.
The color should be a rich reddish-orange, and when you stir it, the cream should be fully incorporated with no streaks of white remaining.
If you’re unsure, take a small taste (after letting it cool a bit!) – the flavors should be well-blended and the garlic should taste soft and mellow, not sharp or raw.
What to Serve With Tomato Soup?
The most comforting way to enjoy this creamy tomato soup is with a golden-brown grilled cheese sandwich made on good crusty bread.
If you’re in the mood for something lighter, a simple side salad with mixed greens and a light vinaigrette dressing helps balance out the richness of the soup.
Toppings That Go Well With The Soup
- Hot sauce or red pepper flakes
- Croutons
- Fresh basil or chives
- Parmesan cheese
- Pesto
- Sour cream or Greek yogurt
A sprinkling of croutons provides a satisfying crunch, while fresh herbs like basil or chives bring a nice freshness.
Grated parmesan offers savory depth, and a swirl of pesto or a dollop of sour cream adds creaminess and vibrant flavor.
For a bit of spice, hot sauce or red pepper flakes make an excellent choice.
Storage Instructions
- Fridge and Reheating: This tomato soup keeps really well in the fridge for 3-4 days when stored in an airtight container. Just give it a good stir when reheating since the cream might separate a bit – warm it slowly over medium heat on the stovetop or in 30-second intervals in the microwave.
- Freezing: If you want to freeze it, I’d recommend leaving out the cream and cheese, freezing just the base for up to 3 months, then adding the dairy ingredients fresh when you reheat it.
- Making ahead: For meal prep, you can make the base soup ahead and add the cream and cheese just before serving.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
| Servings | 6-8 |
Estimated Nutrition Facts
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 60-70 g
- Fat: 180-200 g
- Carbohydrates: 20-30 g
Ingredients
- 2 cans whole peeled tomatoes (28 ounces each)
- 1 quart chicken stock
- 2 heaping tablespoons finely chopped garlic
- 1 cup heavy whipping cream
- 1 cup grated parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
Step 1: Prepare the Tomato Base
Start by pureeing the tomatoes in a blender or food processor until smooth.
This forms the base for your soup.
Once the tomatoes are well-pureed, pour them into a large pot.
Step 2: Combine Ingredients and Bring to a Boil
Add broth and garlic to the pot with the pureed tomatoes.
Place the pot over medium heat and bring the mixture to a boil.
Once it reaches boiling point, reduce the heat and let it simmer for 2-3 minutes.
Taste the mixture and if it is bitter or sour, add 1/4-1/2 teaspoon baking soda to neutralize the flavor.
Step 3: Temper the Cream and Add to the Soup
Stir 1/4 cup of hot soup into the heavy cream to temper it, preventing it from curdling when added to the hot soup.
Slowly add the tempered cream and grated Parmesan cheese to the pot.
Stir well and bring the soup back to a very slight boil, then reduce the heat and simmer for about 15 minutes.
Step 4: Puree the Soup Again
To achieve a smooth and creamy texture, puree the soup again using an immersion blender.
Blend until the soup reaches the desired consistency.
Step 5: Serve and Enjoy
Once the soup is smooth, serve it hot.
Optionally, garnish with shredded Parmesan cheese, grilled cheese sandwich croutons, and fresh basil for extra flavor and presentation.
Enjoy your delicious creamy tomato soup!
