This simple, creamy tomato soup has a velvety smooth texture and rich tomato flavor. The kitchen will smell AMAZING by the time you’re ready to eat. Pair this with your favorite grilled cheese sandwich or a sleeve of saltine crackers.

large pot of tomato soup that is garnished with parmesan cheese and fresh basil. There is a cutting board with a block of parmesan at the bottom of the photo. this recipe

Don’t be put out by the long list of ingredients. This creamy tomato soup is WORTH IT. It makes a pretty large pot, about 6 cups worth, so you’ll definitely have some delicious leftovers to enjoy. Be sure to use a big enough pot, I have a trusty 5 quart dutch oven that I love to use for soups, but a stock pot would also work well!

white bowl of tomato soup and two grilled cheese sandwiches on a white plate. There is a small cutting board of chopped basil in the lower right hand corner.

This recipe comes together pretty quickly, inside of an hour with the blending time included. It might take slightly longer if you use an immersion blender.

I included a small amount of sugar to mellow out the acid, like a lot of tomato soup recipes. If you taste the final product and decide that it needs more, add some! The recipe as written is how we like it at our house. The same thing goes for the cream and parmesan cheese. Add in what you like and omit what you don’t.

white bowl of tomato soup and two grilled cheese sandwiches on a white plate. There is a small cutting board of chopped basil in the lower right hand corner.

Long term storage

Because there are so many ingredients and because this recipe makes a lot of soup, you can definitely freeze some of it, too. This creamy tomato soup freezes really well, and what’s even better is that it doesn’t matter if you use freezer bags, plastic containers or glass jars, they all work! Just make sure that you get out as much air as possible before freezing.

Be sure to use it all up within 6 months.

Craving more soup? Grab this amazing squash bisque or use up some veggies to make a delicious leftover soup!

Print
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white bowl of tomato soup and two grilled cheese sandwiches on a white plate. There is a small cutting board of chopped basil in the lower right hand corner.

Creamy Tomato Soup

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  • Author: Megan
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
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Description

This creamy tomato soup has a velvety texture and rich, smooth flavor.

Ingredients

Units Scale
  • 4 TB unsalted butter
  • 1 small sweet onion, finely diced
  • 1/2 cup carrots, finely diced
  • 3–4 cloves minced garlic (can also use 1 TB garlic paste)
  • 2 tsp fresh minced thyme
  • 2 tsp fresh minced basil
  • 1/2 cup roasted red peppers, diced
  • 1/4 cup sun dried tomatoes, diced (it doesn’t matter how they are packed)
  • 1/4 cup tomato paste
  • 28 oz canned fire roasted tomatoes and their liquid
  • 3 cups vegetable or chicken broth
  • 1/2 tsp onion powder
  • 1/4 tsp fresh ground black pepper
  • 1 tsp dried oregano leaves
  • 1 TB sugar
  • 1/3 cup finely grated parmesan cheese
  • 1/4 cup heavy cream

Instructions

  1. Melt the butter in a large pot or dutch oven set over medium high heat (I used a 5 quart size) until it sizzles. Wait until it stops bubbling, and then add the onion and diced carrots.
  2. Cook the onion and carrots for 5 minutes, until they have released most of their liquid and have softened.
  3. After 5 minutes, add the garlic, thyme, basil, roasted red peppers, sun dried tomatoes and tomato paste. Cook for another 2 minutes, stirring frequently to prevent burning.
  4. Add the fire roasted tomatoes with any liquid they came in, vegetable broth, onion powder, black pepper, oregano leaves and sugar. Stir everything together to combine well and bring the pot to a boil.
  5. Reduce the heat and simmer the soup for 30 minutes, stirring occasionally. After 30 minutes, remove the pot from the heat and carefully transfer half of the soup to a blender canister.
  6. Follow your blender’s instructions and blend on medium-high speed for 2 minutes, or until the soup is very smooth and creamy. Transfer to a serving bowl or heatproof container and repeat with the remaining soup in the pot. (Alternatively, you can use an immersion blender if you have one.)
  7. After all the soup has been blended and is in the serving bowl, stir in the parmesan cheese and heavy cream until the cheese has all melted in and the cream is incorporated.
  8. Serve hot with more fresh minced basil and a sprinkle of parmesan. Refrigerate any leftovers for up to 4 days.

Equipment

Nutrition

  • Serving Size: 1 cup
  • Calories: 191
  • Sugar: 11.7 g
  • Sodium: 805 mg
  • Fat: 11.6 g
  • Saturated Fat: 6.8 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 19.1 g
  • Fiber: 4.2 g
  • Protein: 6.2 g
  • Cholesterol: 31.7 mg

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