Creamy Tomato Soup

A bowl of this Creamy Tomato Soup is pure comfort on a chilly day! Velvety smooth, intensely tomatoey, and kissed with a touch of cream, it’s everything you want in a homemade soup—simple, satisfying, and soul-warming.

This recipe is the ultimate in cozy classics, yet it comes together quickly and easily in one pot. Each spoonful delivers a lovely balance of tangy tomatoes, aromatic herbs, and silky richness—truly the best tomato soup you’ll ever make at home.

It’s my go-to for everything from family lunches to elegant first courses at dinner parties (and it beats any canned version by a mile). Grab a grilled cheese, and let’s dig in!

Why You'll Love This Recipe

• Luxuriously creamy with no heavy feeling—just silky smooth goodness
• Big tomato flavor from both fresh and canned tomatoes, balanced with herbs
• Super quick and easy: one pot, minimal prep, ready in under an hour
• Versatile for all kinds of dietary needs (easy to make vegan or gluten free)
• Tastes amazing paired with grilled cheese or your favorite warm sandwich

Key Ingredients for Creamy Tomato Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Tomatoes

Tomatoes are the heart and soul of this soup, delivering vibrant flavor and beautiful color. I love using a mix of canned whole San Marzano tomatoes for intense depth and a couple of ripe fresh tomatoes for brightness. If you're out of fresh tomatoes, simply use all canned; if using only fresh, make sure they're extra ripe for maximum flavor.

Onion

Onions create a fragrant base and lovely sweetness that mellows out the acidity of the tomatoes. Dice it finely so it melts into the soup as it simmers. Yellow or white onions work great—shallots are a nice, milder substitute in a pinch.

Garlic

A classic companion to tomato, garlic adds aromatic warmth that rounds out the soup’s savory notes. Mince it finely, and don’t skimp—three cloves is perfect! If you love garlic, add another clove for extra punch or try roasted garlic for even more depth.

Vegetable Broth

This adds savory backbone without overpowering the tomatoes. Choose a low-sodium variety so you can control the salt. Chicken broth works well if you're not vegetarian, while water is okay in a pinch—just adjust salt to taste.

Heavy Cream

This is what makes the soup creamy and lush! Stirring in heavy cream just before serving creates a silky mouthfeel and mellow tangy edges. For a lighter option, use half-and-half, whole milk, or coconut milk. Vegan? Try a splash of unsweetened cashew or oat cream.

Instructions for Creamy Tomato Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté Aromatics

Start by warming olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt. Cook for about 4-5 minutes, stirring occasionally, until the onion is soft and translucent. Toss in the minced garlic and cook for 1 more minute, just until fragrant.

Add Tomatoes and Herbs

Stir in the chopped fresh tomatoes along with the canned tomatoes (with their juices). Use a wooden spoon to break apart the canned tomatoes a bit. Sprinkle in the basil, oregano, red pepper flakes, and sugar if using. Season with salt and black pepper.

Simmer

Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce heat so it’s simmering. Let the soup bubble away, uncovered, for about 20-25 minutes—stirring occasionally—until the tomatoes break down and the flavors meld together.

Blend Until Smooth

Remove the pot from heat. For a velvety texture, use an immersion blender to carefully puree the soup in the pot until totally smooth. (If you don’t have one, transfer the soup in batches to a blender—just vent the lid and blend carefully!)

Make It Creamy

Return the smooth soup to low heat. Stir in the heavy cream and butter, simmering for just 2-3 minutes until everything is silky and combined. Taste and adjust salt, pepper, or sugar as needed.

Garnish and Serve

Ladle the creamy tomato soup into bowls. Top with torn fresh basil, a swirl of cream, or a drizzle of olive oil if desired. Serve hot alongside crusty bread or grilled cheese for the ultimate comfort meal!

Recipe Variations

Make It Vegan

It’s so easy to make this soup dairy free! Substitute coconut cream or a favorite plant-based cream for the heavy cream, and use extra olive oil instead of the butter. You’ll still get that luscious, velvety texture with a light, subtly sweet note.

Roasted Tomato Boost

For even deeper flavor, try roasting your fresh tomatoes (and even the canned ones, drained) in a 425°F oven for 25 minutes before adding to the soup. The caramelized edges add a whole new level of rich, roasted goodness.

Spicy Kick

If you like a bit of zing, increase the crushed red pepper flakes or add a splash of hot sauce while blending. You could even stir in a pinch of smoked paprika for a savory, smoky note.

Gluten-Free and Paleo

This recipe is naturally gluten free—just double check your broth label. If you follow Paleo, swap the cream out for coconut milk or almond cream, and skip the sugar or use honey.

Herb Forward

Feel free to play with herbs: add fresh thyme, a parmesan rind while simmering (remove before blending), or stir in chopped chives for a different twist.

Serving Suggestions

A bowl of creamy tomato soup is perfection with a melty grilled cheese sandwich, of course! Or try it with a slab of buttery garlic bread, a fresh green salad, or a handful of homemade croutons on top. Garnish with fresh basil leaves, an extra swirl of cream, or a sprinkle of cracked black pepper for a beautiful presentation.

Storage and Reheating

Let leftovers cool fully, then store in an airtight container in the fridge for up to 4 days. To reheat, gently warm on the stove over medium-low heat, stirring often, until piping hot (but don’t boil). You can also microwave individual portions, covered, in 60-second bursts. Freeze soup (without the cream) for up to 3 months; thaw in the fridge overnight, reheat gently, and stir in cream just before serving.

Frequently Asked Questions About Creamy Tomato Soup (FAQ)

Q: Can I use only canned tomatoes instead of fresh?
A: Absolutely! Just substitute the fresh tomatoes with another can of good-quality whole peeled tomatoes. The soup will still be delicious and smooth.

Q: How do I make this soup vegan?
A: Simply use coconut cream or an unsweetened plant-based cream instead of heavy cream, and swap butter for extra olive oil. The soup stays creamy and tasty!

Q: Why do you add sugar to tomato soup?
A: A little sugar helps balance the natural acidity of tomatoes, resulting in a smoother, more rounded flavor. If your tomatoes are super sweet, feel free to skip it.

Thanks for stopping by, fellow soup lover! This Creamy Tomato Soup is pure comfort and honestly so easy—perfect for any night you’re craving something cozy. Give it a try, enjoy every spoonful, and don’t forget to leave a comment or rating to share how yours turned out!