homemade cream of tomato soup recipe

Written ByJenny Smyth Posted on
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The Best homemade cream of tomato soup recipe

I’m so excited to share this homemade cream of tomato soup recipe with you all. I’ve been making this recipe for years, and it’s always a hit with my family. My kids love it because it’s creamy and flavorful, and I love it because it’s easy to make and packed with nutrients.

This soup is a perfect comfort food for a chilly evening or a quick lunch on the go. The best part is that it’s made with just a few simple ingredients, most of which you likely have on hand already. The origins of this soup are unclear, but it’s likely that it came from Italy or another European country where tomato soup was popular.

The key technique in making this soup is using high-quality tomatoes and roasting them to bring out their natural sweetness. This gives the soup a depth of flavor that’s hard to replicate with canned tomatoes. When you take your first sip of this soup, you’ll notice that it’s smooth and creamy, but not too thick.

The addition of heavy cream or half-and-half gives it a richness that complements the tangy flavor of the tomatoes perfectly. You can adjust the amount of cream to your taste, but I find that a generous dollop is just right. As for the health benefits, this soup is a great way to get in some extra veggies.

Tomatoes are full of antioxidants and vitamins, and the cream adds healthy fats that will keep you full and satisfied. I like to serve this soup as a main course or as a side dish for dinner parties. It’s also a great way to use up leftover vegetables or scraps of bread for croutons.

Homemade Cream of Tomato Soup

4.8 from 1572 votes

A rich and velvety soup made with fresh tomatoes, cream, and aromatic herbs. Perfect for a comforting meal on a cold day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 large carrot, finely chopped
1 can (28 oz) whole tomatoes
1 tsp salt
1 tsp black pepper
1 tsp sugar
1 tsp dried basil
1 tsp dried oregano
2 cups vegetable broth
1 cup heavy cream

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the chopped onion, garlic, and carrot.
3Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5-7 minutes.
4Add the can of whole tomatoes, including the juice.
5Use a wooden spoon to break up the tomatoes into smaller pieces.
6Stir in the salt, black pepper, sugar, dried basil, and dried oregano.
7Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
8The soup will thicken slightly and the flavors will meld together.
9Use an immersion blender to blend the soup until smooth.
10If you do not have an immersion blender, carefully transfer the soup to a regular blender, blend until smooth, and then return it to the pot.
11Stir in the vegetable broth and heavy cream.
12Cook over medium heat until the soup is heated through, about 5 minutes.
13Do not let it boil.
14Taste and adjust the seasoning if needed.
15Ladle the soup into bowls and serve immediately.
16Garnish with fresh basil leaves or a drizzle of cream if desired.
17Enjoy your homemade cream of tomato soup while it is hot and creamy.

🔧Equipment

Large pot
Immersion blender or blender
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 30g💛Saturated Fat: 18g❤️Cholesterol: 95mg🧂Sodium: 1200mg🌾Total Carbs: 20g🥦Dietary Fiber: 3g🍬Sugars: 12g🥩Protein: 5g

📝Notes

Tips: For a smoother soup, use an immersion blender to blend the soup directly in the pot. For a healthier option, you can substitute low-fat milk for the heavy cream.

This homemade cream of tomato soup recipe is always a good idea for any occasion. It’s perfect for family gatherings or as a comforting meal on a chilly evening.

One tip is to store any leftovers in an airtight container in the fridge and reheat them gently over low heat when you’re ready to serve again. You can also freeze individual portions for later use – simply thaw them overnight in the fridge before reheating.

❓ Frequently Asked Questions About Cream of Tomato Soup

Q: What type of tomatoes should I use for this recipe?

You can use any type of tomato you like, but I recommend using fresh, ripe tomatoes for the best flavor. If you’re using canned tomatoes, look for ones that are labeled ‘san marzano’ or ‘pomodoro’ for the best taste.

Q: Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker! Simply brown the onions and garlic in a pan before adding them to the slow cooker along with the remaining ingredients.

Q: Is this soup suitable for vegetarians?

Yes, this soup is vegetarian-friendly as long as you use vegetable broth instead of chicken broth.

Q: Can I freeze this soup?

Yes, you can freeze this soup! Simply let it cool completely before transferring it to an airtight container or freezer bag.

Q: How long does this soup keep in the fridge?

This soup will keep in the fridge for up to 3 days. You can store it in an airtight container in the refrigerator.

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