Creamy Tomato Soup

Smooth, creamy tomato soup makes the perfect quick lunch or dinner. A piping hot bowl of tomato soup flavorfully spiced with Italian herbs is full of rich flavor on its own, but even tastier when you dip a gooey grilled cheese into the soup.

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Why We Love Creamy Tomato Soup

• Quick Lunch Or Dinner- This homemade creamy tomato soup recipe is a go to meal when I’m short on time. It’s fast to make especially when I forgot to prepare something ahead of time.
• Great For Adults And Kids- Dipping grilled cheese, croutons,  or even garlic bread,  it’s so fun to scoop this soup! My own child who isn’t always a big fan of dipping gets excited to dip grilled cheese into this soup, and she loves to chase croutons around the bowl too.
• Easy Ingredients To Keep At Home- Most of these ingredients I usually have in my pantry or kitchen.

Ingredients For Creamy Tomato Soup

• 2 tablespoons butter – you can also use olive oil
• ½ onion, medium diced about ½ cup
• 3 cloves garlic – minced
• 3 cans diced tomatoes without salt, 14.5 ounce cans, if using fresh tomatoes use about a pound of tomatoes per can with juice.
• 1 ½ cups low sodium chicken broth – Vegetable stock or vegetable broth can be used in place of chicken broth.
• 1 tablespoon oregano – dried, if you have fresh oregano use three tablespoons of fresh oregano
• ½ teaspoon basil – dried, if you have fresh basil use about a tablespoon and a half of fresh basil
• 1 tablespoon sugar- Don’t skip the sugar, just a little sugar helps to balance the acidity of the soup.
• 1 teaspoon salt – or to taste
• ½ teaspoon pepper – or add black pepper to taste
• ¼ cup heavy cream – can also use half and half, or a mixture of an extra tablespoon of butter and milk in a pinch.

Try this slow cooker chicken tortellini soup for dinner too. Plump tortellini with tender chicken and vegetables in a savory tomato broth is a delicious soup for dinner another night.

How To Make Creamy Tomato Soup

• Place a large heavy bottomed pan over medium heat. Melt the butter in the pot. Add onion and cook for 5-6 minutes to brown the onions, stirring frequently. Add garlic and saute until fragrant, about one minute.

• Add tomatoes, chicken broth, oregano, basil, sugar, salt and pepper to the pot. Bring the mixture to a boil. Cover the pot and turn the heat down to medium low. Let the soup simmer for 10-12 minutes.

• Add the heavy cream and stir for about a minute, then turn off the heat on the stove.
• Use an immersion blender (stick blender) to blend the soup until smooth. You can also transfer the soup to a regular blender, but let it cool for at least 5-10 minutes first and blend in small batches. If this is your first time using a blender to make soup, see the notes at the bottom in the recipe card about how to blend the soup.

• Serve and enjoy!

What To Serve With Tomato Soup?

• Sandwiches– A good sandwich is always what comes first to mind, especially classic grilled cheese sandwiches.
  You can go crazy with your cheeses though using munster or provolone or pepper jack even. Other melts such as ham and cheese or a turkey melt are great options to dip. If you’re not dipping the sandwich, a BLT or club sandwich are also great choices..
• Salad– Fresh salad is always part of the “pick two” options for a reason! Pair your favorite fresh green salad on the side.
• Garlic Bread – Whether you’re using a loaf of crusty bread, making homemade garlic bread, or using my biscuit pull-apart cheesy garlic bread, it will be delicious with this soup. Or try my bacon cheddar quick bread with this soup, yum!
• Croutons – Crunchy croutons can be added to the top of the tomato soup and are a super delicious addition! My kid loves chasing croutons in her soup!
• Cheese– A sprinkle of shredded parmesan cheese, cheddar cheese or even mozzarella can be amazing on top of this delicious soup.

How Long Does Tomato Soup Last?

Expect this creamy tomato soup will last for 3-4 days in the refrigerator. I like having leftovers the next day even better. Store leftovers in an airtight container.

Sometimes I like to make an extra batch and freeze leftovers, it’s a great recipe to batch or for meal prep.

Cream-based soups often don’t freeze well because the cream can separate when reheating. With this soup we only have a little bit of cream, so the soup freezes without trouble.

Other Recipes You Will Love

Cheesy Slowcooker Potato Soup– Rich potato soup with ham and bacon in a creamy broth, this soup also makes a delicious dinner!

Quick And Easy Chicken Noodle Soup– Fast and delicious, this chicken noodle soup will warm your belly!

Creamy Tomato Soup

Kristy Richardson

Creamy tomato soup makes such a delicious dinner or lunch and is an easy recipe to whip together quick. A tasty bowl of this soup warms you up inside and goes perfectly with a grilled cheese or salad.

5 from 2 votes

Print Recipe Save to Pinterest

PREP TIME 10 mins

COOK TIME 20 mins

Total Time 30 mins

Course Dinners, Soup

Cuisine American

Servings 4 Servings

Calories 151 kcal

Cook ModePrevent your screen from going dark while you cook

Ingredients

  

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• 2 tablespoons butter
• 1/2 Onion medium, diced about ¼ cup
• 3 cloves garlic minced
• 3 14.5- ounce cans diced tomatoes without salt crushed tomatoes or peeled whole tomatoes also can be used
• 1 1/2 cups chicken broth low sodium
• 1 tablespoon oregano dried
• 1/2 teaspoon basil dried
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup heavy cream

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Instructions

 

• Place a large heavy bottomed pan over medium high heat. Melt the butter in the pot. Add onion and cook for 5-6 minutes to brown the onions, stirring frequently. Add garlic and saute until fragrant, about one minute.
• Add tomatoes, chicken broth, oregano, basil, sugar, salt and pepper to the pot. Bring the mixture to a boil. Cover the pot and turn the heat down to medium low. Let the soup simmer for 10-12 minutes.
• Add the heavy cream and stir for about a minute, then turn off the heat on the stove.
• Use an immersion blender (stick blender) to blend the soup until smooth. You can also transfer the soup to a regular blender, but let it cool for at least 5-10 minutes first and blend in small batches. See notes.
• Serve and enjoy!

Notes

Makes about 4 servings as a main dish, or 6 servings as a side, about 7 cups

• Using fresh tomatoes use about a pound of tomatoes per can with juice.
• If you have fresh oregano use three tablespoons of fresh oregano
• If you have fresh basil use about a tablespoon and a half of fresh basil
• Vegetable stock or broth can be used in place of chicken broth.
• Olive oil can be used in place of butter.

If using a regular blender, let the soup cool for at least 5 minutes. Only fill the blender about halfway at a time. Hot soup expands, so if you fill the blender all the way it can sometimes spurt up causing a mess or burns.

Use a towel over the top of the blender as you blend to protect your hands. Be extra careful as you open the blender and release the pressure to keep the soup from spurting up and out.

Nutrition

Calories: 151kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 971mg | Potassium: 313mg | Fiber: 2g | Sugar: 7g | Vitamin A: 564IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 2mg

Keyword soup, tomato soup

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