This creamy tomato soup is everything the canned version wishes it could be: velvety, rich, and full of bright, deep tomato flavor with just a hint of sweetness. It comes together in about 30 minutes from pantry staples and tastes like it simmered all day — especially when paired with a gooey grilled cheese for dunking.
It's the ultimate cozy lunch or starter, and it freezes beautifully, so a comforting bowl is always within reach.
Why you'll love this recipe
- Better than canned. Richer, fresher, and barely more effort.
- Pantry-friendly. Mostly canned tomatoes and staples.
- Cozy classic. Made for grilled cheese dunking.
Tips for the best results
Sautéing the onion and garlic builds a savory base, and a pinch of sugar balances the tomatoes' acidity. Blend it smooth with an immersion blender for that signature velvety texture, and stir the cream in off the heat so it doesn't curdle. A handful of fresh basil at the end brightens everything.
Creamy Tomato Soup
Velvety, rich tomato soup from pantry staples — far better than canned.
☆☆☆☆☆
Ingredients
- 2 tbsp butter
- 1 onion, diced
- 3 cloves garlic, minced
- 2 (28 oz) cans whole peeled tomatoes
- 2 cups vegetable broth
- 1 tsp sugar
- 1/2 cup heavy cream
- 1/2 tsp salt, plus more to taste
- 1/4 cup fresh basil, plus more to serve
Instructions
- Step 1. Melt the butter in a large pot over medium heat. Add the onion and cook 5 minutes until soft, then add the garlic for 1 minute.
- Step 2. Add the canned tomatoes (with their juices), broth, sugar, and salt. Break up the tomatoes with a spoon.
- Step 3. Bring to a simmer and cook 15 minutes to develop the flavor.
- Step 4. Blend until smooth with an immersion blender (or carefully in a countertop blender).
- Step 5. Stir in the cream and basil off the heat. Taste, adjust salt, and serve with extra basil.
Make it your own
Roast the tomatoes first for even deeper flavor, add a Parmesan rind while simmering, or stir in a spoonful of pesto. For a dairy-free version, use coconut milk or simply blend in a cooked potato for creaminess.
Frequently asked questions
Can I use fresh tomatoes? Yes, when they're in season and ripe — roast about 3 pounds first for the best flavor. Canned tomatoes are reliable year-round.
How do I make it thicker? Simmer longer to reduce, or blend in a handful of cooked rice or a small potato.
Does it freeze well? Beautifully — freeze before adding the cream, then stir in cream when reheating, for up to 3 months.
