Flavorful, comforting, and healthy, this is the BEST Creamy Homemade Tomato Soup recipe that you’ll make. Tasty and smooth, you’ll forget all about the canned version once you try this homemade tomato soup. This soup is practically effortless! Requires staple kitchen ingredients and can me served for dinner in no time.
There’s just something so cozy about a big bowl of tomato soup, especially when served with a side of toasty bread or a grilled cheese sandwich. Tomato soup is a classic recipe and this creamy tomato soup is no exception. You’ll love how easy this classic tomato soup is to make and your family will be asking for seconds!
Want more easy soup recipes, try my Tuscan White Bean Soup or my Chicken Enchilada Soup. If you’re looking for a bread to go with this soup, try my Ciabatta Rolls.
Why You’ll Love This Easy Creamy Tomato Soup
- It’s easy. Like most soups, a bulk of the work is hands-off. The soup builds its flavors as it simmers over medium-low heat, leaving you free to do other things around the house!
- It’s SO creamy. Thanks to the flour we add near the beginning of cooking this tomato soup, it makes our soup oh so creamy.
- It’s kid friendly. Your kids are going to love a big bowl of this tomato soup. What’s not to like about it? Serve it up with a side of grilled cheese and they’ll think you’re parent of the year!
Homemade Tomato Soup Ingredients
- Plum tomatoes — canned plum tomatoes are perfectly fine for this.
- Vegetable stock– if you don’t have vegetable, you can use chicken or water.
- Onion — diced, I like using sweet onion.
- Garlic-use fresh garlic to bring out the best flavor.
- Olive oil-extra virgin is the best.
- All purpose flour-this helps thicken up the soup.
- Fresh basil– best basil give this soup the best flavor.
- Tomato paste — did you know that tomato paste helps thicken the soup as well? Don’t skip it!
- Black pepper-fresh ground black pepper.
- Sugar — optional, balances out the acidity of the tomatoes.
- Heavy cream– to make the soup creamy. If you want to make it vegan, you can use coconut milk or cream.
- Salt-to taste.
- Parmesan cheese rind– gives the soup a nutty, cheesy flavor
How to Make Homemade Tomato Soup
- Cook the aromatics and flour: On medium heat, add in the olive oil to a pot and sauté the onion and garlic until the onion is translucent in color. Add in the flour and mix to combine well.
- Add in the tomatoes: Add the tomatoes and mash them against the side of the pot with a wooden spoon and let them sauté for a few minutes.
- Season the soup: Then add in the fresh basil, sugar, black pepper, salt, and cheese rind if you have it, and vegetable broth.
- Simmer: Cover the pot with the lid and let the soup mixture cook on medium-low heat for 30 minutes.
- Blend the soup: Remove the pot from heat and set aside. Take out what’s left of the cheese rind. Using a hand blender, blend the soup to the texture you prefer. The smoother the better. Then add in the heavy cream and return back to heat.
- Finishing touches: Cook on low heat for about 5 minutes and then remove from heat. Serve with your favorite bread or side. We love having ours with grilled cheese.
Tomato Soup Topping Ideas
Here are a few ideas of what you can top your creamy tomato soup with!
- Grilled Cheese-the perfect thing to serve with tomato soup
- Shredded Cheese- parmesan cheese is the best combination with tomato soup.
- Tortilla Strips- top the soup with some crushed tortilla chips to make it more filling.
- Croutons-classic or flavored is fine.
- Fresh Basil- I love adding chopped fresh basil on top of my tomato soup. If you don’t have basil, chives or parsley would work.
- Breadsticks- Try out my Cheesy Pesto Breadsticks. I also have a keto version Cheesy Cauliflower Breadsticks
Tips To Make the Best Tomato Soup Recipe
- When using an immersion blender, make sure to keep the end of the stick (where the blade is) submerged in the soup while it’s on. If you angle it or lift it out of the soup without turning the immersion blender off, the soup will splatter.
- Taste as you go! I like to taste the tomato soup after I’ve blended it up to determine just how much cream I should add. Your tomatoes may or may not be more or less tart than mine so you might need a smidge more or less heavy cream than I do!
- If you want a more smoky tomato soup, try using fire roasted canned tomatoes.
- You can freeze leftover tomato paste in an air-tight container for several months.
- Store leftovers in the fridge for up to 3 days in an air-tight container.
- Blend until completely smooth. Don’t leave chunks behind.
Frequently Asked Questions
If you have leftover soup, transfer them into airtight containers and store in the fridge for up to 3 days. You can even meal prep this soup if you’d like! Simply portion the soup out into single serving containers and store in the fridge until ready to enjoy.
This homemade creamy tomato soup is freezer friendly since we use heavy cream! If you end up wanting to substitute the heavy cream for something lighter and you plan on freezing it, do not add it in until you’re reheating and ready to eat. To freeze, allow your tomato soup to cool to room temperature. Once cooled, transfer the soup into freezer safe containers and freeze for up to 5 months. Be sure to leave space in the container as soup expands when frozen.
Allow the soup to thaw overnight in the fridge and then reheat the tomato soup on the stove. If you are in a rush, you can put the container into a bowl of cold water to quickly thaw it.
If you don’t have an immersion stick blender, you can use a traditional blender. Simply scoop your soup (carefully, it’s hot!) into your blender and blend it up! Be sure to have a way to let steam escape while blending as blending hot liquids can be tricky.
You can definitely make this soup vegan by using coconut milk or cream instead of the heavy cream, as well as omit the parmesan cheese rind. Also be sure to use vegetable broth.
More Soup Recipes You’ll Love
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Creamy Homemade Tomato Soup
Ingredients
- 42 oz. plum tomatoes canned
- 3 cups vegetable stock
- 1 large onion diced
- 4 cloves garlic
- 3 tbsps. olive oil
- 2 tbsps. all purpose flour
- ¼ cup fresh basil chopped
- 2 tbsps. tomato paste
- ¾ tsp. black pepper or more to taste
- 1 tbsps. sugar (optional)
- ¼ cup heavy cream
- 1 tsp salt more or less to taste
- Parmesan cheese rind
Instructions
- Bring a large pot to medium heat and add in the olive oil. Sauté the onion and garlic until the onion is translucent in color. Add in the flour and mix to combine well.
- Add in the tomatoes and mash with the wooden spoon and let them sauté for a few minutes.
- Then add in the fresh basil, sugar, black pepper, salt, and cheese rind if you have it, and vegetable broth.
- Cover the pot with the lid and let the soup mixture cook on medium-low heat for 30 minutes.
- Remove the pot from heat and set aside. Take out what's left of the cheese rind. Using a hand blender, blend the soup to the texture you prefer. The smoother the better. Then add in the heavy cream and return back to heat.
- Cook on low heat for about 5 minutes and then remove from heat. Serve with your favorite bread or side. We love having ours with grilled cheese.
Notes
- When using an immersion blender, make sure to keep the end of the stick (where the blade is) submerged in the soup while it’s on. If you angle it or lift it out of the soup without turning the immersion blender off, the soup will splatter.
- Taste as you go! I like to taste the tomato soup after I’ve blended it up to determine just how much cream I should add. Your tomatoes may or may not be more or less tart than mine so you might need a smidge more or less heavy cream than I do!
- If you want a more smoky tomato soup, try using fire roasted canned tomatoes.
- You can freeze leftover tomato paste in an air-tight container for several months.
- Store leftovers in the fridge for up to 3 days in an air-tight container.
- Blend until completely smooth. Don’t leave chunks behind.
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