Why Homemade Tomato Soup?

Let’s be honest—there’s nothing quite like a bowl of homemade soup that’s fresh, flavorful, and oh-so-comforting. This Creamy Tomato Soup is a game-changer—rich, velvety, and bursting with bright, punchy flavor. And bonus? It’s super quick to whip up with ingredients you probably already have in your pantry.

The Sensory Scoop

Imagine dipping spoonfuls into lush, smooth soup that whispers of roasted tomatoes and hints of garlic—each spoonful delivers a satisfying, velvety texture and an aroma that’ll make your kitchen smell like a cozy weekend retreat. Trust me, once you taste this, store-bought just won’t cut it—because homemade always adds that extra touch of love. (Yes, soup puns are part of the package—no shame!)

Quick & Easy

This recipe is a breeze, designed for busy days and lazy weekends alike. With a handful of pantry staples, you’ll have this comforting bowl ready in no time. And hey, while you’re at it, maybe give our fresh basil pesto or spicy salsa a try—kitchen adventures are the best!

So, what are you waiting for? Grab those ingredients and get ready to warm up your soul with this delightful, easy-to-make Creamy Tomato Soup. Let’s cook!

Creamy Tomato Soup

This creamy tomato soup is made by simmering fresh or canned tomatoes with aromatic garlic and onions, then blending until smooth and velvety. It is finished with cream to enhance its richness, resulting in a vibrant, thick, and smooth final appearance with a bright, inviting color and silky texture.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

2 tablespoons olive oil for sautéing
1 medium onion finely chopped
3 cloves garlic minced
28 ounces canned whole peeled tomatoes or fresh, chopped
1 cup vegetable broth
0.5 cups heavy cream or half-and-half
to taste Salt and pepper for seasoning

Equipment

Medium saucepan
Immersion blender or regular blender

Method

Heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes, observing a slight golden hue at the edges and releasing a fragrant aroma.
2 tablespoons olive oil, 1 medium onion
Add the minced garlic to the saucepan and cook for another 1-2 minutes, stirring constantly until the garlic becomes fragrant and slightly golden but not browned.
3 cloves garlic
Pour in the canned tomatoes along with their juices and add the vegetable broth. Use a spoon or spatula to break down the tomatoes if they are whole, pressing gently to release their juices. Bring the mixture to a gentle simmer and cook uncovered for 15 minutes, until the tomatoes are cooked down and the flavors meld.
28 ounces canned whole peeled tomatoes, 1 cup vegetable broth
Use an immersion blender directly in the pot, or transfer the mixture carefully to a blender, and blend until smooth and velvety. The soup should be uniformly thick and free of chunks, with a glossy surface.
Return the blended soup to the saucepan if using a stand blender. Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes, allowing the flavors to combine and the soup to warm through without boiling.
0.5 cups heavy cream, to taste Salt and pepper
Serve the soup hot, garnished with fresh basil or a drizzle of extra cream if desired. The final dish will be thick, smooth, and vibrant red, with a rich and creamy texture ready for accompanying bread or grilled cheese.

Hope you loved this cozy Tomato Soup as much as I do! It’s perfect to serve with a crunchy grilled cheese or a simple toasted baguette—delicious! For an extra boost, stir in a dollop of cream or top with fresh basil. Don’t forget to share your soup pics or your favorite soup tricks—can’t wait to hear from you!

Creamy Tomato Soup: Your Cozy Kitchen Hack