Creamy tomato soup
Homemade creamy tomato soup is simple to make, incredibly smooth and flavorful, and ready in just 30 minutes. And the extras freeze great for another day!
Yield: 4 -6 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large sweet onion, finely chopped
- 3 cloves garlic, minced
- 2 (28 oz.) cans San Marzano crushed tomatoes
- 1 cup low-sodium vegetable broth (or sub chicken broth)
- 1 teaspoon dried basil (see notes)
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1-2 teaspoons sugar (optional)
- 1 cup half and half or heavy cream
Instructions
- Heat the oil in a large soup pot over medium heat. Add the onion and sauté for 4-5 minutes, until softened. Add the garlic and sauté for another minute.
- Add the tomatoes, broth and seasonings and bring to a simmer. Reduce the heat to medium low and simmer for 15 minutes.
- Use an immersion blender and blend the soup until it’s smooth. (Or carefully transfer the soup to a blender and blend it, working in batches and covering the blender. Return the blended soup to the pot.)
- Stir the half and half or heavy cream into the soup and turn off the heat.
- Season to taste with salt and pepper and serve hot with any desired toppings.
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Notes
I recommend using San Marzano crushed tomatoes. They have the best flavor in my mind of the varieties I’ve tried. (And no, this is not in any way sponsored.) In a pinch, it’s fine to use cans of whole tomatoes. I’ve had to do that before and it was fine. Either way, it’s important to puree the soup to help incorporate the onions and ensure a really smooth texture for the soup.
I tend to use dried basil since I don’t always have fresh on hand. However, you could substitute a small handful of fresh basil if you prefer. Or use both and make it a tomato basil soup.
Choosing vegetable broth will ensure this recipe is vegetarian, but it’s fine to substitute chicken broth if that’s what you have on hand.
You can use half-and-half or heavy creamy for the creamy element of this soup. Or, if you want this to be dairy free, you can leave that off completely.
Topping ideas: Chopped fresh basil, chopped fresh chives, cracked fresh black pepper, drizzle of olive oil, drizzle of sour cream or Greek yogurt, crunchy croutons, oyster crackers, freshly grated Parmesan cheese
Leftovers: This soup freezes great! Once it’s cooled down, pack it into a freezer-safe bag or container. Label it, date it and pop it in the freezer for up to 6 months. Defrost overnight in the refrigerator. (I like to put bags into a bowl in case of a leak.) Then reheat on the stove and serve!
Video
Nutrition
Serving: 1serving | Calories: 122kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 358mg | Fiber: 1g | Sugar: 7g
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