Tomato Soup Recipe

This Creamy Tomato Soup is easy, comforting, and has a rich flavor profile. Watch the easy video tutorial and you’ll be craving a bowl of tomato soup paired with a gooey Grilled Cheese Sandwich.

You can make this tomato soup creamy or chunky if you prefer, but we love creamy soup recipes from Creamy Sweet Potato Soup to our velvety Carrot Soup and definitely Creamy Potato Soup.

My husband never loved tomato soup until he tried this Creamy Tomato Soup. The addition of parmesan and just 1/2 cup of cream makes it so satisfying. It’s also a quick and easy 30-minute soup that keeps well in the fridge. We love it all year round and whip up a batch any time we are craving Grilled Cheese Sandwiches.

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Since this is a tomato-based soup, it is important to offset the acidity with some key ingredients. We use a combination of cream, parmesan, and a little sugar to balance the soup.

Pro Tip: If you prefer a chunky soup with bits of tomato (like our Broccoli Cheese Soup), you can skip the blending step and proceed with adding cream and parmesan then season to taste.

Creamy Tomato Soup Recipe

Our go-to creamy tomato soup recipe. Adding parmesan and heavy cream makes it so satisfying and balances the acidity. It’s also a quick and easy 30-minute soup that keeps well in the fridge. We love this Tomato Basil Soup paired with Grilled Cheese Sandwiches.

Prep: 5min

Total: 30min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 222 kcal, Carbohydrate 22 g, Protein 7 g, Fat 14 g, Saturated Fat 8 g, Trans Fat 1 g, Cholesterol 40 mg, Sodium 422 mg, Fiber 4 g, Sugar 12 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 4 Tbsp unsalted butter
• 2 yellow onions ((3 cups finely chopped) )
• 3 garlic cloves ((1 Tbsp minced))
• 56 oz crushed tomatoes ((two, 28-oz cans) with their juice, preferably San Marzano)
• 2 cups chicken stock
• 1/4 cup chopped fresh basil (plus more to serve)
• 1 Tbsp sugar (or added to taste)
• 1/2 tsp black pepper (or to taste)
• 1/2 cup heavy whipping cream (or to taste to combat acidity)
• 1/3 cup parmesan cheese (freshly grated, plus more to serve)

Instruction:

1. Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.
2. Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
3. You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid), then return blended soup to the pot over medium heat.
4. Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*
5. Ladle into warm bowls and top with more parmesan and chopped fresh basil.

Easy Three-Ingredient Tomato Soup

You only need three main ingredients to make this velvety, rich tomato soup recipe. This, friends is your new favorite weeknight meal.

Prep: 5min

Total: 45min

Yield: Makes 2 generous servings

Serving Size: Half of the recipe

Nutrition Facts: servingSize Half of the recipe, calories 348, Fat 24.9g, Saturated Fat 14.8g, Cholesterol 61mg, Sodium 1485.4mg, Carbohydrate 29.6g, Fiber 4.5g, Sugar 15.4g, Protein 7.8g

Ingredients:

• 4 tablespoons unsalted butter
• 1/2 large onion, cut into large wedges
• 1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed, see notes for fresh tomatoes
• 1 ½ cups water, low sodium vegetable stock, or chicken stock
• 1/2 teaspoon fine sea salt, or more to taste

Instruction:

1. Melt butter over medium heat in a Dutch oven or large saucepan.
2. Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
3. Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).

Best Tomato Soup Ever

With over 700 five-star reviews, Ree Drummond’s creamy tomato soup recipe is a fan favorite for good reason. It’s made mainly with pantry staples and has that classic flavor that just begs to be paired with a grilled cheese sandwich.

Total: 0 25min0

Yield: 6 to 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 333, Fat 26g, Saturated Fat 16g, Carbohydrate 22g, Fiber 3g, Sugar 16g, Protein 4g, Cholesterol 84mg, Sodium 318mg

Ingredients:

• 1 medium white or yellow onion
• 6 tablespoons (3/4 stick) butter
• Two 14.5-ounce cans diced tomatoes
• One 46-ounce bottle or can tomato juice
• 3 to 6 tablespoons sugar
• 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
• Freshly ground black pepper
• 1 cup sherry, optional
• 1 1/2 cups heavy cream
• 1/4 cup chopped fresh basil
• 1/4 cup chopped flat-leaf parsley

Instruction:

1. To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
2. Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
3. Next – and this is important – in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you’ll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it’s worth, and I realize it’s not worth much, I use 6 tablespoons of sugar.)
4. Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
5. Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
6. Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
7. Serve the soup warm!

The Best TOMATO SOUP RECIPE I Ever Made