Creamy Tomato Soup is a genuine comfort dish that warms both the stomach and the spirit. It strikes the perfect balance between fresh tomatoes, aromatic herbs, and creamy goodness. Each spoonful offers a delightful melding of flavors that can take you right back to childhood memories of cozy evenings in the kitchen. The smooth texture and rich taste make it an instant classic, whether you’re enjoying it on a rainy day or serving it up at a gathering with friends and family.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Tomato Soup | Easy Creamy Tomato Soup Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Tomato Soup | Easy Creamy Tomato Soup

This recipe for Tomato Soup | Easy Creamy Tomato Soup Recipe shines particularly during cooler months or when you’re seeking something quick yet fulfilling. It’s an easy dish that doesn’t break the bank, allowing it to fit snugly into your weeknight dinner rotation or that last-minute lunch. This recipe combines simple, fresh ingredients with minimal effort, making it perfect for anyone, even if you’re a beginner in the kitchen. Trust me, once you try it, it’s bound to become your go-to soup recipe!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 35 minutes, perfect for a busy weeknight.
Irresistible Flavor: The combination of fresh ingredients and cream creates a rich, comforting taste.
Eye-Catching Appeal: Bright red hue garnished with fresh basil looks beautiful in any bowl.
Flexible Serving: Perfect as a snack, light meal or paired with grilled cheese for lunch.
Diet-Friendly Options: Can be adapted for dairy-free options with almond milk or coconut cream.

Ingredients You’ll Need

2 tablespoons unsalted butter, for a rich, buttery flavor—feel free to use olive oil for a dairy-free option.
1 onion, about 1 cup, minced, which adds sweetness and depth to the soup.
1 cup leek, chopped, lending a subtle onion flavor and enhance the overall taste.
1 can peeled plum tomatoes (14-ounce/400 milliliters), preferred for their sweet and juicy flesh—San Marzano tomatoes are a great option for authenticity.
2 cups vegetable stock, which serves as the foundational liquid. Homemade stock offers a richer flavor, though store-bought works well for convenience.
2 tablespoons double-concentrated tomato paste, intensifying the tomato flavor without the need for more liquid.
¼ teaspoon black pepper, to add a slight kick—adjust based on your spice preference.
½ teaspoon salt, enhancing the flavors of the other ingredients.
1 tablespoon brown sugar, balancing the acidity of the tomatoes.
2 teaspoons dried basil, giving that classic tomato basil flavor—fresh basil can be substituted for a more vibrant taste if you have it on hand.
½ cup half and half, creating that creamy texture that makes this soup irresistible. For a lighter option, consider using a combination of almond milk and a little cornstarch.
Fresh basil for garnish, optional but highly recommended for a pop of freshness.
Croutons for garnish, optional, adding a delightful crunch to your soup.

How to Make Tomato Soup | Easy Creamy Tomato Soup Recipe

Melt Butter: In a medium pot (2 quart/2 liter), melt 2 tablespoons of unsalted butter over medium heat. It should foam slightly, letting you know it’s ready.

Sauté Vegetables: Add 1 cup of minced onion and 1 cup of chopped leek. Sauté for about 3 minutes, stirring occasionally, until the onions have softened and become fragrant.

Combine Ingredients: Pour in 1 can of peeled plum tomatoes, 2 cups of vegetable stock, 2 tablespoons of double-concentrated tomato paste, ¼ teaspoon black pepper, ½ teaspoon salt, 1 tablespoon brown sugar, and 2 teaspoons dried basil. Stir everything well, using the spatula to crush the tomatoes lightly, allowing the flavors to mingle.

Simmer the Soup: Cover the pot with a lid and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes. The soup should be bubbling gently, thickening as it cooks.

Incorporate Creaminess: After 20 minutes, add ½ cup of half and half to the pot, giving it a good stir until everything is beautifully combined. Bring the soup to a light boil once again, then turn off the heat.

Purée for Smooth Texture: Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender for a velvety finish—be cautious of the hot steam!

Adjust Seasoning: Taste your creamy concoction and feel free to adjust the seasoning with more salt or pepper as needed. Your palate will guide you to the perfect flavor.

Serve & Garnish: Serve the soup hot, garnished with fresh basil and croutons if you desire. This adds a nice visual touch and a crunchy texture.

Storing & Reheating

To store your creamy tomato soup, let it cool completely before transferring it to an airtight container. It can sit at room temperature if consumed within two hours. In the fridge, it lasts up to 5 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the refrigerator and reheat on the stovetop over low heat, stirring frequently for even warming—expect the texture to be slightly thicker; add a splash of vegetable stock or water to refresh.

Chef’s Helpful Tips

Avoid burning the butter by cooking on medium heat and stirring the onions to prevent sticking.
For a thicker soup, let it simmer a little longer without the lid for evaporation.
If you have leftover tomato soup, consider blending in cooked pasta or rice for a heartier meal.
Enhance the flavor by sautéing garlic with the onions for an extra aromatic note.
If you’re wary of overpowering tomato flavors, dial back on the tomato paste and add more stock instead.

This creamy tomato soup allows for so much creativity, whether it’s experimenting with different herbs or adding in vegetables you have on hand. Its versatility makes it not only comforting but exciting, opening the door to countless variations. I encourage you to make it your own!

Recipe FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! Use about 2 pounds of fresh, ripe tomatoes. Blanch them first to remove the skins, then follow the recipe as usual. Fresh tomatoes will have their own unique flavor!

Can I make this soup ahead of time?

Certainly! This soup actually tastes better after a day in the fridge as the flavors meld. Just store it in an airtight container and reheat when ready to serve.

How do I make this soup vegan?

To make this creamy tomato soup vegan, simply swap the half and half for coconut milk or almond milk. Adjust the seasoning if needed to fit your taste, as some plant-based milks can carry a different sweetness.

Can I add more vegetables to this soup?

Yes! You can toss in some roasted red pepper, spinach, or carrots while the soup simmers for added nutrition. Just make sure they’re chopped small enough to cook through in the 20 minutes simmering time.