Flavorful, comforting, and wholesome, this is the best creamy homemade tomato soup you’ll make. Smooth and deeply satisfying, it easily outshines canned soup and comes together with pantry staples for a quick weeknight dinner.
A steaming bowl of tomato soup feels like a hug on chilly days. Pair it with toasted bread or a grilled cheese sandwich for a classic, crowd-pleasing meal. This version is simple to prepare, hands-off while it simmers, and creamy without being heavy.
Why You’ll Love This Easy Creamy Tomato Soup
- Simple to make. Most of the cooking time is unattended simmering, so you can prep other dishes or relax while the flavors develop.
- Rich and creamy. A bit of flour combined with cream gives the soup a silky texture without overpowering the tomato flavor.
- Family-friendly. Kids and adults alike will enjoy this comforting soup, especially served with grilled cheese or crusty bread.
Homemade Tomato Soup Ingredients
- Plum tomatoes: canned plum tomatoes work well.
- Vegetable stock: or chicken stock or water if needed.
- Onion: diced (sweet onion is nice).
- Garlic: fresh cloves for best flavor.
- Olive oil: extra virgin preferred.
- All-purpose flour: helps thicken the soup.
- Fresh basil: finely chopped for bright flavor.
- Tomato paste: adds depth and thickens the soup.
- Black pepper: freshly ground.
- Sugar: optional, to balance acidity.
- Heavy cream: for creaminess; coconut milk or cream works as a vegan alternative.
- Salt: to taste.
- Parmesan rind: optional, adds savory, nutty notes.
How to Make Homemade Tomato Soup
- Sauté aromatics and add flour: Heat olive oil in a large pot over medium heat. Cook diced onion and garlic until the onion is translucent. Sprinkle in the flour and stir to combine, cooking briefly to remove the raw flour taste.
- Add tomatoes: Add the canned tomatoes, breaking them up against the pot with a wooden spoon. Sauté for a few minutes to concentrate the flavor.
- Season and simmer: Stir in basil, tomato paste, sugar (if using), black pepper, salt, and the Parmesan rind (if using). Pour in the vegetable stock, bring to a gentle simmer, then cover and cook on medium-low for about 30 minutes.
- Blend until smooth: Remove the pot from heat and discard the cheese rind. Use an immersion blender to puree the soup to your desired consistency—the smoother, the better.
- Finish with cream: Stir in the heavy cream, return the pot to low heat, and warm for about 5 minutes. Adjust seasoning, then remove from heat.
- Serve: Ladle into bowls and serve with grilled cheese, crusty bread, or your favorite toppings.
Tomato Soup Topping Ideas
Simple toppings can elevate this soup — here are a few favorites:
- Grilled cheese: a classic pairing.
- Shredded cheese: Parmesan or a melty cheddar.
- Tortilla strips: crushed chips for crunch.
- Croutons: homemade or store-bought.
- Fresh herbs: chopped basil, chives, or parsley.
- Breadsticks: or any warm bread for dipping.
Tips To Make the Best Tomato Soup
- Keep the immersion blender head submerged while blending to prevent splattering.
- Taste after blending to decide how much cream to add — tomato acidity varies, so adjust accordingly.
- For a smoky note, use fire-roasted canned tomatoes.
- Freeze leftover tomato paste in small portions for future use.
- Store soup in an airtight container in the fridge for up to 3 days.
- Blend until smooth if you prefer a velvety texture.
Frequently Asked Questions
Transfer cooled soup to airtight containers and refrigerate for up to 3 days. For meal prep, portion into single servings and refrigerate until needed.
Yes. Cool the soup to room temperature, then freeze in airtight, freezer-safe containers for up to 5 months. If you plan to freeze, omit cream and add it when reheating, or use a freezer-stable alternative.
Thaw overnight in the fridge and reheat on the stove over low heat. For quicker thawing, place the sealed container in a bowl of cold water until softened, then heat thoroughly.
Use a standard blender in batches, taking care to allow steam to escape so hot liquid doesn’t build pressure. Blend in small portions and return to the pot.
Yes. Substitute the heavy cream with coconut milk or another plant-based cream, omit the Parmesan rind, and be sure to use vegetable broth.
More Soup Recipes You’ll Love
- Lemon Chicken Orzo Soup
- Lebanese Lentil Soup
- Vegetable Minestrone Soup
- Creamy Chicken and Vegetable Soup
- Easy Lasagna Soup
I hope you enjoy this creamy tomato soup. If you try it, please rate and comment below and share your photos with the recipe hashtag. Happy cooking!
Creamy Homemade Tomato Soup
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
- 1/4 cup fresh basil, chopped
- 2 tbsps. tomato paste
- 3/4 tsp. black pepper, or more to taste
- 1 tbsp. sugar (optional)
- 1/4 cup heavy cream
- 1 tsp. salt, more or less to taste
- Parmesan cheese rind (optional)
Instructions
- Heat a large pot over medium heat and add the olive oil. Sauté the onion and garlic until the onion is translucent, then stir in the flour and cook briefly.
- Add the canned tomatoes and mash them against the side of the pot. Sauté a few minutes to concentrate the flavor.
- Stir in basil, tomato paste, sugar (if using), black pepper, salt, the Parmesan rind (if using), and the vegetable stock.
- Cover and simmer on medium-low for about 30 minutes.
- Remove from heat, discard the cheese rind, and blend with an immersion blender until smooth. Stir in the heavy cream and return to low heat.
- Warm on low for 5 minutes, adjust seasoning, and serve with bread or grilled cheese.
Notes
- Keep the immersion blender submerged while blending to avoid splatter.
- Taste after blending to determine how much cream you prefer; tomato acidity varies.
- Substitute fire-roasted tomatoes for a smoky flavor.
- Freeze leftover tomato paste in small portions for later use.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Blend until completely smooth if you prefer a velvety texture.
Nutrition
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