Description
This Creamy Homemade Tomato Soup is smooth, rich, and full of real tomato flavor. Made with simple pantry ingredients and ready in under 40 minutes, it’s the perfect cozy meal for busy weeknights or relaxed weekends. One spoonful and you’ll see why it tastes better than restaurant soup.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cans (28 oz each) whole tomatoes
- 2 cups vegetable broth or chicken broth
- 1 tablespoon tomato paste (optional, for deeper flavor)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon sugar or honey (optional)
- ½ cup heavy cream (or coconut milk for dairy-free)
- Fresh basil or dried basil for garnish
Instructions
- Sauté the Aromatics: Heat olive oil or butter in a large pot over medium heat. Add chopped onion and cook for 5–7 minutes until soft and translucent. Stir in garlic and cook for 30 seconds until fragrant.
- Add Tomatoes: Pour in the whole tomatoes, gently crushing them with a spoon. Add tomato paste if using and stir well.
- Simmer the Soup: Add broth, salt, pepper, and sugar if needed. Bring to a gentle simmer and cook uncovered for 15–20 minutes.
- Blend Until Smooth: Use an immersion blender to blend the soup until completely smooth, or carefully transfer to a blender in batches.
- Make It Creamy: Return soup to low heat and stir in the cream. Taste and adjust seasoning.
- Serve: Ladle into bowls and garnish with fresh basil or a swirl of cream.
Notes
For the smoothest texture, blend the soup thoroughly. If freezing, leave out the cream and add it after reheating. Serve with grilled cheese or crusty bread for the ultimate comfort meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 10g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg