cream of tomato soup recipe cravings hit hard when the weather suddenly turns cool and you want something warm and soothing fast. I’ve been there, staring into the pantry at 5:40 pm, trying to figure out dinner before anyone asks what’s for it. This Cream of Tomato Soup Recipe is my go-to because it’s fast, creamy, and tastes like it simmered all afternoon. If you love cozy bowls like my creamy mushroom chicken wild rice soup, you’ll fall for this too. We’re talking pantry staples, one pot, and a silky finish in about 20 minutes. Let’s make your kitchen smell like a hug.
Cream of Tomato Soup Recipe Video Tutorial
Before we cook, here’s what the video walks you through: a quick saute of aromatics, a short simmer with tomatoes, and a creamy blend at the end. That’s the heart of this deliciously easy routine. If you’re a visual cook, the timing cues in the video keep everything moving so dinner hits the table right on schedule.
What you’ll need
- 2 tablespoons butter or olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 can (28 ounces) crushed tomatoes or whole peeled tomatoes with juices
- 1 cup low-sodium chicken or vegetable stock, plus more as needed
- 1 teaspoon sugar, or to taste
- 1 teaspoon kosher salt, plus pepper to taste
- 1/2 teaspoon dried basil or Italian seasoning
- 1/2 cup heavy cream, half-and-half, or full-fat coconut milk
- Optional: pinch of red pepper flakes, fresh basil, parmesan
Quick directions
- Warm butter in a pot over medium heat. Saute onion with a pinch of salt until soft, about 4 minutes. Stir in garlic for 30 seconds.
- Add tomato paste and cook 1 minute until slightly darkened. Pour in tomatoes and stock. Stir in sugar, basil, salt, and pepper.
- Simmer gently 10 minutes. Blend with an immersion blender until smooth, or ladle into a regular blender carefully.
- Return to low heat and stir in cream. Heat through gently. Do not boil after adding cream. Adjust seasoning and thickness with a splash more stock if you like.
This cream of tomato soup recipe is built for weeknights but tastes like a weekend treat. Make it once and you’ll memorize it without trying.
“I followed your video once, and now I can make this on autopilot. Ten out of ten comfort in a bowl.”
Important: Use a Non-Reactive Pot
What is a non-reactive pot?
Non-reactive cookware is made from materials that won’t interact with acidic foods like tomatoes. Think stainless steel, enameled cast iron, or quality nonstick. These keep your soup bright and clean tasting.
Why it matters for Cream of Tomato Soup Recipe
Tomatoes are naturally acidic. If you use bare cast iron or untreated aluminum, the acid can pull a metallic taste into your soup and dull that fresh tomato flavor. For this cream of tomato soup recipe, a non-reactive pot protects the color and taste while it simmers.
What to avoid
Avoid plain aluminum and seasoned cast iron for this one. If cast iron is what you have, make sure it’s fully enameled so the tomato doesn’t touch raw iron. One more tip: stir with a silicone or wooden spoon to keep flavors clean and prevent scratches.
Small detail, huge difference. Your taste buds will notice.
Variations on This Cream of Tomato Soup Recipe
Flavor boosters
Want to nudge the flavor from great to unforgettable? Try a few of these easy twists.
Roasted garlic: roast a head of garlic until sweet and jammy, then squeeze it into the pot before blending.
Parmesan rind: simmer a chunk of rind with the soup for savory depth, then remove before blending.
Spice splash: a pinch of smoked paprika or red pepper flakes wakes up the tomatoes without making it hot.
Herb swirl: stir in a spoonful of basil pesto at the end for bright green ribbons of flavor.
Creamy coconut: swap cream for canned coconut milk for a lightly sweet, dairy-free finish.
Dairy-free and vegan options
Use olive oil, vegetable stock, and full-fat coconut milk, or blend in a small cooked potato for thickness. If you like a heartier bowl, a handful of cooked tortellini turns it into a filling meal. On that note, if you like cozy pasta soups, you might love this autumn tortellini soup with sausage for another easy night.
You can also add protein with shredded chicken or white beans. Blitzing a small piece of butter with fresh basil at the end adds a glossy finish. This cream of tomato soup recipe is flexible, forgiving, and happy to take what you have on hand.
Make-Ahead and Storage
It’s easy to make a double batch so tomorrow you can reheat without lifting a finger. Here’s how to keep it fresh and silky.
- Fridge: Store in a covered container up to 4 days. Reheat on low, stirring so it warms evenly.
- Freezer: For the best texture, freeze the soup before adding cream. Cool, portion, and freeze up to 3 months. Thaw overnight in the fridge, reheat, then add cream.
- If already creamy: It still freezes, but thaw gently and whisk as it warms. Add a splash of stock or cream to bring it back together.
- Prevent curdling: Keep the heat low after adding cream and avoid boiling. If it gets too hot, whisk in a tablespoon of cold cream to smooth things out.
If you love having a stocked freezer for busy nights, you might also bookmark this cozy best white chili recipe. Soup season is so much easier when you’ve got options.
How to Serve Cream of Tomato Soup Recipe
Simple bowl, big comfort. Try a few of these easy pairings and toppings to make it a full meal.
- Grilled cheese dunkers: Slice a grilled cheese into strips or make crunchy grilled cheese croutons.
- Herb toppings: Fresh basil or chives and a drizzle of olive oil make it feel restaurant-fancy.
- Crunch and contrast: Garlic croutons, toasted pine nuts, or a sprinkle of parmesan.
- Protein boost: Add cooked shrimp, rotisserie chicken, or white beans right before serving.
- Salad sidekick: A quick green salad with lemony dressing brightens the whole bowl.
Serving a crowd? Make a soup bar with toppings so everyone can build their own. And if you’re planning a soup week, check out this zippy chicken taco soup for another easy win. This cream of tomato soup recipe also pairs beautifully with crispy bread and a simple salad.
Tomato Soup Video Tutorial
Want one more peek at the method? The video shows the exact texture you’re aiming for after blending and how the cream changes the color when it’s just right. If the blender intimidates you on a weeknight, the immersion blender keeps things neat and quick. I like to leave mine a touch rustic for texture, but you can go super silky if that’s your vibe.
By the way, this cream of tomato soup recipe really does wrap up in about 20 minutes. The key is to chop the onion while the pot warms and measure everything else while it sautes. Easy rhythm, minimal dishes, happy kitchen.
Common Questions
Q: Can I use fresh tomatoes instead of canned?
A: Yes. Use about 2 pounds of ripe tomatoes, roughly chopped. Add a tablespoon of tomato paste to boost the tomato flavor and simmer a few minutes longer.
Q: What if I don’t have cream?
A: Half-and-half, evaporated milk, or full-fat coconut milk all work. Even a knob of cream cheese whisked in off heat gives a lovely body.
Q: How do I make it thicker?
A: Let it simmer a few extra minutes to reduce, or blend in a small cooked potato. A tablespoon of tomato paste also deepens and thickens.
Q: Could I add pasta?
A: Absolutely. Stir in cooked ditalini or mini shells after blending. It turns a light soup into a filling dinner fast.
Q: What should I cook next if I’m on a soup kick?
A: Try a cozy bowl like this autumn tortellini soup with sausage or a lighter spice-forward option like the best white chili. Both are crowd-pleasers.
Cream of Tomato Soup Recipe Night, Solved
If you’re craving comfort in minutes, this cream of tomato soup recipe is the kind you’ll make once a week without getting tired of it. It’s creamy, balanced, and flexible enough to welcome whatever you’ve got in the fridge. For more inspiration and different angles on technique, you might enjoy the tips from this Easy Tomato Soup Recipe and the deep dive in this Thick and Creamy Tomato Soup Recipe. Now grab your pot, turn on the burner, and let the house start smelling amazing.
Creamy Tomato Soup
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and creamy tomato soup that comes together in about 20 minutes, perfect for cozy weeknight dinners.
Ingredients
- 2 tablespoons butter or olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 can (28 ounces) crushed tomatoes or whole peeled tomatoes with juices
- 1 cup low-sodium chicken or vegetable stock, plus more as needed
- 1 teaspoon sugar, or to taste
- 1 teaspoon kosher salt, plus pepper to taste
- 1/2 teaspoon dried basil or Italian seasoning
- 1/2 cup heavy cream, half-and-half, or full-fat coconut milk
- Optional: pinch of red pepper flakes, fresh basil, parmesan
Instructions
- Warm butter in a pot over medium heat. Saute onion with a pinch of salt until soft, about 4 minutes. Stir in garlic for 30 seconds.
- Add tomato paste and cook for 1 minute until slightly darkened. Pour in tomatoes and stock. Stir in sugar, basil, salt, and pepper.
- Simmer gently for 10 minutes. Blend with an immersion blender until smooth, or ladle into a regular blender carefully.
- Return to low heat and stir in cream. Heat through gently. Do not boil after adding cream. Adjust seasoning and thickness with a splash more stock if desired.
Notes
Use a non-reactive pot to prevent metallic tastes in your soup. Store in fridge up to 4 days or freeze for up to 3 months before adding cream.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg
