If you’re craving the perfect bowl of comfort, look no further than my **Creamy Tomato Soup Recipe**. This is the kind of soup that warms you from the inside out with its velvety texture, rich tomato flavor, and just the right touch of herbs and creaminess. I absolutely love how this turns out every time — it’s simple to make, yet so satisfying you’ll want to keep it in your regular rotation. Stick around, because I’m going to share all my tips and tricks to make sure your creamy tomato soup is a total winner.
Why You’ll Love This Recipe
- Simple Ingredients: You only need pantry staples and a few fresh herbs to whip this up anytime.
- Rich, Creamy Texture: The addition of cream or plant milk makes the soup silky without being heavy.
- Versatile Flavor Profile: You can adjust spice, herbs, and creaminess to your liking with ease.
- Freezer Friendly: Make a big batch, freeze leftovers, and have comforting soup ready on busy days.
Ingredients You’ll Need
These ingredients work beautifully together to create that classic creamy tomato soup flavor. I always recommend using good-quality canned crushed tomatoes — it really makes a difference! Also, fresh basil and thyme bring that bright herbal note you’ll love.
- Olive oil: Use extra virgin if you can—it adds a lovely fruity richness while gently frying your veggies.
- Yellow onion: The base for sweetness and depth; diced finely to melt into the soup.
- Carrots: Diced small; they add subtle natural sweetness and body.
- Garlic: Fresh and finely chopped or grated to avoid any harsh bites.
- Tomato paste: This boosts the tomato flavor and adds umami that deepens with a brief sauté.
- Crushed red pepper flakes (optional): For a subtle heat that wakes up the soup.
- Fresh basil leaves and tender stems: You’ll love the brightness it lends—feel free to add more if you like it herbaceous!
- Fresh thyme leaves: A pinch of dried thyme works well too, adding gentle earthiness.
- Crushed tomatoes (canned): The heart of the soup—choose a flavorful brand for the best results.
- Vegetable stock or broth: Adds savory depth and creates the perfect soup base.
- Dry, unoaked white wine (optional): I use Pinot Grigio to add complexity, but you can skip it or substitute as needed.
- Heavy cream, milk, or unsweetened plant milk: I love heavy cream for rich indulgence, but almond or oat milk can keep it dairy-free without sacrificing creaminess.
- Kosher salt and black pepper: Season well to bring all the flavors together.
Variations
I like to switch up my creamy tomato soup recipe depending on what I have on hand and what I’m in the mood for. Don’t hesitate to make this yours by tweaking ingredients or adding extras!
- Spicy Kick: I add an extra pinch of crushed red pepper flakes when I want some heat—my family loves this for a cozy dinner in winter.
- Dairy-Free Version: Using unsweetened almond or oat milk keeps this vegan-friendly and still creamy; trust me, you won’t miss the cream.
- Herb Swap: Sometimes I use fresh oregano or parsley if basil isn’t in season; it shifts the flavor but still works beautifully.
- Wine Substitute: No wine? No problem—I substitute with vegetable broth plus a splash of apple cider vinegar to keep the depth of flavor intact.
How to Make Creamy Tomato Soup Recipe
Step 1: Gently Cook Your Aromatics
Start by heating olive oil in a heavy-bottomed pot over medium heat. Once shimmering, toss in your diced onion and carrots. Season them with salt and pepper to encourage those flavors to bloom. Stir occasionally for about 5-6 minutes until the veggies soften but haven’t started to brown. Then, stir in your garlic, tomato paste, and crushed red pepper flakes (if using). Cook for another couple of minutes until the tomato paste darkens slightly and the garlic smells fragrant. This step is where your soup’s base really comes alive—don’t rush it!
Step 2: Build and Simmer the Soup
Next, add your fresh basil, thyme, crushed tomatoes, vegetable broth, and the optional dry white wine. Stir everything well to combine. Bring the pot up to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and let it bubble away for about 15 minutes, or until the carrots are completely tender. This simmering melds the flavors and softens all those veggies to create the perfect texture for blending.
Step 3: Blend Until Smooth and Creamy
Carefully ladle the hot soup into a blender in smaller batches—you don’t want to overfill it, so keep it to about two-thirds full. Remove the blender lid center piece and cover the top with a thick kitchen towel to avoid splatters while blending. Puree until silky smooth. Alternatively, an immersion blender works great directly in the pot. Once blended, pour the soup back into the pot for the final step.
Step 4: Stir in Cream and Warm Through
Now stir in your choice of cream, milk, or plant-based milk. I usually go for heavy cream when I’m after that rich, velvety mouthfeel, but almond milk works when I want it lighter. Warm the soup gently over medium-low heat, stirring occasionally, until the soup is heated through. Taste and adjust seasoning with salt and pepper if needed. This finishing note lets the cream blend fully and creates that dreamy creamy tomato soup you’re after.
Step 5: Serve and Enjoy!
Ladle your creamy tomato soup into bowls and add your favorite final touches. I love cracked black pepper and an extra sprinkle of crushed red pepper flakes for some pop. Fresh basil leaves on top add a burst of color and that fresh herbal aroma. Serve it alongside crusty bread or a gooey mozzarella grilled cheese sandwich—trust me, this pairing never fails to impress.
Pro Tips for Making Creamy Tomato Soup Recipe
- Sauté Low and Slow: Giving your onions and carrots enough time to soften without browning ensures balanced sweetness, which is crucial for the soup’s depth.
- Blend Carefully: Always vent your blender to avoid steam buildup; it’s safer and prevents splatters.
- Customize Creaminess: Experiment with milk alternatives if you want lighter soup, just make sure they’re unsweetened to maintain that savory flavor.
- Season Gradually: Add salt and pepper little by little, especially after adding cream, so you don’t overdo it.
How to Serve Creamy Tomato Soup Recipe
Garnishes
I can’t resist topping my creamy tomato soup with a sprinkle of cracked black pepper and a few fresh basil leaves—it adds visual appeal and that fresh aroma. Sometimes I add a little drizzle of good olive oil or even a bit of grated Parmesan for a salty finish. If you like a touch of heat like me, crushed red pepper flakes are the perfect garnish.
Side Dishes
For side dishes, I always reach for a crusty baguette or a classic grilled cheese sandwich stuffed with melty mozzarella or sharp cheddar. It’s the ultimate comfort meal duo. Sometimes, I serve the soup with a simple green salad tossed with lemon, olive oil, and a touch of salt to brighten things up.
Creative Ways to Present
When I’ve made this for guests or special occasions, I like to serve it in small espresso cups or mini bowls as a fun appetizer. Garnish with microgreens or edible flowers for a delicate look. Another idea is to swirl a little pesto or basil oil on top for an elegant touch. Presentation can really elevate this humble soup into something special!
Make Ahead and Storage
Storing Leftovers
Once cooled, I store my creamy tomato soup in airtight containers in the fridge. It keeps beautifully for up to 5 days. I’ve noticed the flavors actually deepen a bit overnight, so leftovers often taste even better. Just give it a good stir before reheating to bring everything back together.
Freezing
This soup freezes like a dream. I portion it into freezer-safe containers or use silicone “Souper Cubes” for easy individual servings. Freeze for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge—this makes busy weeknights way easier!
Reheating
To reheat, I prefer warming it gently on the stovetop over low to medium heat, stirring occasionally so it heats evenly and doesn’t scorch. The microwave works too—just heat in 1-minute intervals and stir in between. If the soup thickens a bit in the fridge or freezer, add a splash of broth or milk to loosen it up as you heat.
FAQs
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Can I use fresh tomatoes instead of canned for this creamy tomato soup recipe?
While fresh tomatoes can certainly be used, canned crushed tomatoes provide a consistent, rich flavor and convenience, especially in the middle of winter when fresh tomatoes lack sweetness. If you use fresh, choose ripe, flavorful tomatoes, peel and seed them, then cook down to concentrate flavors. This will take longer and alter the cooking time slightly.
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Is it possible to make this creamy tomato soup vegan?
Absolutely! Simply skip the heavy cream and use unsweetened plant-based milk like almond, oat, or cashew milk instead. Just make sure they’re unsweetened and mild in flavor so they don’t overpower the tomato base. You can also use coconut milk for creaminess, but it will add a distinctive coconut flavor.
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What can I substitute for white wine if I don’t want to use alcohol?
You can substitute the white wine with extra vegetable broth and add a splash of apple cider vinegar to mimic the acidity and depth that wine provides. Dry vermouth is another great substitute if you have it on hand.
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How do I prevent my creamy tomato soup from becoming watery?
The key is to use good quality canned tomatoes without added water and to simmer the soup uncovered a bit longer if it seems too thin before blending. Also, adding the cream at the end and warming gently helps maintain a luscious texture without thinning it out.
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Can I make this creamy tomato soup recipe in advance?
Yes! This soup actually tastes better the next day as the flavors meld. Store it refrigerated in an airtight container for up to 5 days or freeze for longer storage. Reheat gently before serving for best results.
Final Thoughts
I discovered this creamy tomato soup recipe during a particularly chilly winter, and it quickly became my go-to comfort meal. What I love most is how approachable it is—no fancy ingredients, just good flavors and straightforward steps. Whether you serve it on a quiet weeknight or bring it out for guests, it’s always a crowd-pleaser. Give it a try—you’ll be amazed at how such simple ingredients can turn into something so cozy and delicious. I’m excited for you to make it your own and enjoy every warm, creamy spoonful!
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Creamy Tomato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4-6
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Middle-of-Winter Creamy Tomato Soup is a comforting, rich, and velvety soup perfect for chilly days. Made with simple pantry ingredients like canned crushed tomatoes, fresh herbs, and a splash of white wine, it delivers deep, layered flavors. The soup is blended smooth and finished with cream or dairy-free milk for a luscious texture. Ideal as a cozy lunch or dinner served with crusty bread or a gooey grilled cheese sandwich.
Ingredients
Vegetables and Aromatics
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 4 cloves garlic, finely chopped or grated
Herbs and Seasonings
- optional: up to 1 teaspoon crushed red pepper flakes
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
- kosher salt and ground black pepper, to season
Tomato & Liquids
- 4 tablespoons tomato paste
- one 28-ounce can crushed tomatoes
- 2 cups vegetable stock or broth
- optional: ½ cup dry, unoaked white wine (e.g., Pinot Grigio)
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
Instructions
- Cook the aromatics: Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion and carrots, seasoning them with 1 teaspoon kosher salt and ground black pepper to taste. Stir occasionally and cook until the vegetables soften, about 5-6 minutes. Then stir in the garlic, tomato paste, and crushed red pepper flakes if using, cooking for another 1-2 minutes until the tomato paste browns slightly and the garlic becomes fragrant.
- Build and simmer: Add the fresh basil, thyme, crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir to combine thoroughly. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Partially cover the pot and simmer for 15 minutes until the vegetables are completely tender and flavors meld.
- Blend: Carefully transfer the soup in batches to a stand blender, filling no more than two-thirds of the blender pitcher. Remove the center cap and cover the opening with a thick kitchen towel before blending to avoid splatters. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot to purée the soup. Return the blended soup to the pot.
- Finish the creamy tomato soup: Stir in the cream, milk, or plant-based milk of choice. Cook over medium-low heat, stirring occasionally, until warmed through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with cracked black pepper, extra crushed red pepper flakes, and fresh basil leaves if desired. Serve alongside crusty bread or a gooey mozzarella grilled cheese sandwich for a satisfying meal. Enjoy!
Notes
- White wine adds complexity; use dry, unoaked varieties like Pinot Grigio. Substitute with dry vermouth or forgo alcohol with extra vegetable broth plus a splash of apple cider vinegar.
- For creaminess, use heavy cream, half and half, or whole milk. Dairy-free options include unsweetened almond or oat milk. Avoid coconut milk due to strong flavor.
- Prep vegetables ahead by dicing onion and carrots; store in airtight container in fridge up to 5 days for quicker meal prep.
- Store cooled soup in airtight containers in refrigerator for up to 5 days. Reheat on stovetop or microwave.
- Freeze soup in portions up to 3 months. Thaw overnight in fridge and reheat before serving.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 220
- Sugar: 8g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
