The Best Creamy Tomato Soup Recipe is a comforting classic we adore at home, especially when paired with a gooey grilled cheese sandwich. It’s quick to prepare, rich in flavor, and perfect for any season, making it a go-to favorite for cozy meals.
How to make Best Creamy Tomato Soup Recipe step by step:
INGREDIENTS:
- 4 Tbsp unsalted butter
- 1 yellow onion
- 3 garlic cloves, minced
- 56 oz crushed tomatoes (two, 28-oz cans) with their juice
- 2 cups chicken broth
- 1 Tbsp sugar
- 1/2 tsp black pepper
- 1/2 cup heavy whipping cream
- 1/3 cup parmesan cheese, freshly grated
INSTRUCTIONS for Creamy Tomato Soup:
- Heat a pot over medium heat, melt the butter (4 Tbsp unsalted), and sauté onions (1 onion, chopped) until soft and golden (about 10 minutes). Add 3 minced garlic cloves and cook for another minute.
2. Stir in crushed tomatoes(56 oz), chicken stock (2 cups) , sugar (1 tbsp), pepper (1/2 tsp)and salt to taste. Bring to a boil, reduce heat, cover partially, and simmer for 10 minutes.
3. Blend the soup to your preferred consistency with an immersion blender or in batches using a regular blender (be careful with hot liquids).
4. Return the soup to the pot, stir in 1/2 cup of heavy cream and 1/3 cup of Parmesan cheese, and simmer gently. Adjust seasoning with salt and pepper.
5. Serve warm with extra Parmesan and fresh basil on top.
Tips for Perfect Creamy Tomato Soup:
- Use Fresh Ingredients: Opt for ripe, fresh tomatoes for a more vibrant flavor, or high-quality canned tomatoes for convenience.
- Enhance with Roasting: Roast tomatoes, onions, and garlic before blending for a deeper, caramelized taste.
- Balance the Acidity: Add a pinch of sugar or a splash of cream to offset the acidity of the tomatoes.
- Incorporate Herbs: Fresh basil or thyme boosts the flavor and adds a fresh, aromatic touch.
- Perfect Consistency: Blend to your preferred texture—chunky for a rustic feel or creamy for a smooth finish.
- Add a Twist: Experiment with spices like paprika or chili flakes for heat or a dollop of pesto for extra richness.
- Serve Warm: Pair with crusty bread, grilled cheese, or crackers to complement the flavors.
Try these next time:
How to Store Tomato Soup:
- Refrigerator: Allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezer: For longer storage, place the cooled soup in freezer-safe bags or containers, leaving space for expansion. Freeze for up to 3 months.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stove over medium heat, stirring occasionally, or in the microwave until warmed through.
- Avoid Cream: If the soup contains cream, it’s best to add it fresh after reheating to maintain a smooth texture.
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Creamy Tomato Soup
Ingredients
- 4 Tbsp unsalted butter
- 1 yellow onion
- 3 garlic cloves minced
- 56 oz crushed tomatoes two, 28-oz cans with their juice
- 2 cups chicken broth
- 1 Tbsp sugar
- 1/2 tsp black pepper
- 1/2 cup heavy whipping cream
- 1/3 cup parmesan cheese freshly grated
Instructions
- Heat a pot over medium heat, melt the butter, and sauté onions until soft and golden (about 10 minutes). Add garlic and cook for another minute.
- Stir in crushed tomatoes, chicken stock, sugar, and pepper. Bring to a boil, reduce heat, cover partially, and simmer for 10 minutes.
- Blend the soup to your preferred consistency with an immersion blender or in batches using a regular blender (be careful with hot liquids).
- Return the soup to the pot, stir in heavy cream and Parmesan, and simmer gently. Adjust seasoning with salt and pepper.
- Serve warm with extra Parmesan and fresh basil on top.
I made this recipe 3 times this week. It’s the best soup ever! The only changes I made was using all salt free ingredients,except the butter and used half & half in place of the heavy cream. We just can’t get enough of it! Thank you for sharing.
Thank you for your feedback! This soup is one of our favorites too. I’m glad you enjoyed it!