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Bowl of tomato soup with bread, basil, and parmesan on top.

Creamy Homemade Tomato Soup

5 from 3 votes
Created by Mariam Ezzeddine
Flavorful, comforting, and healthy, this is the BEST Creamy 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. 
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 8 servings
servings

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.

Nutrition

Calories: 141kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 684mg | Potassium: 442mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1636IU | Vitamin C: 23mg | Calcium: 32mg | Iron: 1mg
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