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Home » Creamy Tomato Soup

Creamy Tomato Soup

August 24, 2019

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With the perfect balance of exquisite flavors and a luxuriously creamy texture, this Creamy Tomato Soup recipe is irresistibly delicious and will become a regular favorite!

creamy tomato soup recipe best homemade

I’ve partnered with Aneto to bring you this delicious soup.

I’ve been enjoying a wonderful harvest from my garden throughout the summer and of course few things taste as fantastic as a homegrown vine-ripened tomato.  I’ve been busy making salsa, fresh tomato sauce to serve over pasta and this delicious creamy tomato soup recipe.  My family loves this soup and they’ve already requested it three times in the last two weeks.  We’re confident you’re going to love it as much as we do!

How Do I Get a Perfectly Smooth and Creamy Texture?

Many cream of tomato soups are too thin and watery.  What we’re after is a creamy texture with “body” that leaves a generous coating on the back of the spoon.

The two primary keys for achieving that is to use heavy cream and to use a blender.  Milk is thin and it will curdle and we want both body and smoothness.  For some creamy soups I’ll use a blender stick to blend the soup right inside the pot.  But in this case use an actual blender.   I find that’s really key for getting a smoother, creamy and thicker consistency.  A blender stick will not achieve the same results.  I use my Vitamix and turn it on high for a good 15-20 seconds.

Which Herbs Should I Use For Seasoning?

I like to switch things up occasionally. If you’re going for a more Italian flavor, use basil.  If you’d like more of a French flavor, use thyme.  Rosemary is another fabulous flavor in this soup.  Or go with some fresh oregano or dill.  Another great option for a spicier soup is a generous dose of freshly ground or cracked peppercorns.  Try a variety of herbs/spices and see what you like best.

creamy tomato soup recipe best homemade

What Is the Key to Achieving the Best Tomato Soup Flavor?

Homemade cream of tomato soup can often be a little, well, bland.  The results depend a greatly on the quality of the tomatoes.  Most of us don’t have access to fresh, vine-ripened tomatoes from the sun-kissed gardens of southern Italy and even if you do, your creamy tomato soup will benefit tremendously from a few flavor boosts we’re going to add to this soup.

While tomatoes are technically a fruit, used in soups and sauces most tomatoes benefit from an additional touch of sweetness to bring out their flavor.  We don’t want it “too” sweet as some recipes have the tendency to be, but just enough to coax out those wonderful flavors.  We’re going to add a touch of brown sugar and also pair the tomatoes with the freshest, sweetest carrots we can find.

Following the proper method of sauteing the onions, carrots and tomatoes before adding the broth also coaxes the natural sugars out of the each of the vegetables for a richer flavor, so don’t skip that step.  For an extra boost of tomato flavor we’re also adding some concentrated tomato paste.

The flavor of this soup is directly dependent on the quality of the produce you use, so use the very best tomatoes and carrots you can find, if possible ones from the farmer’s market that are grown locally in real soil under real sunshine.

I’m partial to fresh tomatoes for making this soup and grow my my own.  (Below are pics of the tomatoes and carrots I harvested from my garden.  Aren’t they gorgeous??)  If you don’t have access to high quality tomatoes from your local farmer’s market then seek out the best canned tomatoes you can find (for the best flavor I highly recommend D.O.P. certified Italian imported San Marzano tomatoes).

fresh tomatoes and carrots for creamy tomato soup

Another key element to achieving the best flavor is to use the best quality broth you can find.  If you don’t have the time or space to make your own, choose a good store-bought brand.  My top recommendation for several years now is Aneto because unlike other broth brands on the market that are made using meat and vegetable “extracts” and “powders” along with flavor enhancers like “yeast extract” (a MSG loophole), Aneto is 100% natural and is made with REAL whole vegetables and REAL chicken and is cooked the way you make it in your own kitchen – it’s simmered low and slow in huge pots using real, fresh ingredients.  It’s natural, it’s nutritious and it’s packed with flavor.

You can find Aneto 100% All Natural Chicken Broth on Amazon along with their Low Sodium Chicken Broth.

Aneto products are also sold in select stores across the U.S..  See Store Locations to find Aneto products near you.

My husband and I had the rare privilege of touring Aneto’s factory in Barcelona, Spain and we watched the entire process from start to finish, including the staff washing the vegetables before carting them off to the gigantic pots.  It was incredible and thoroughly inspiring.

Click to Take a Virtual Tour of Aneto’s Broth-Making Factory in Spain!

Can I Make This Vegetarian or Vegan?

Absolutely!  For vegetarian you can use vegetable broth (I recommend Aneto’s 100% Natural Vegetable Broth) and for vegan you can substitute almond milk, cashew milk (it’s a bit creamier) or any other non-dairy milk of your choice.

Want To Bulk Up the Soup to Serve as a Main Course?  

Want a soup that’s a bit more substantial to serve as a main course?  Simply stir in some cooked rice at the end and you’ll have a delicious cream of tomato rice soup!

creamy tomato soup recipe best homemade

Let’s get started!

Heat the butter and olive oil in a medium stock pot over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes.

Add the carrots and garlic and cook for another 4-5 minutes. Add the tomatoes and tomato paste and cook for another 4-5 minutes.  Add the broth.

Reduce the heat to medium, cover and simmer for 30 minutes.

Carefully transfer soup to a blender and blend until smooth. Return the soup to the pot and add the heavy cream. Heat through and add salt and pepper to taste.

If desired serve with a sprinkling of chopped fresh herbs and if desired some coarsely ground black pepper.

Enjoy!

creamy tomato soup recipe best homemade

Be sure to also check out our popular Cream of Celery Soup!

 

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creamy tomato soup recipe best

Creamy Tomato Soup

Kimberly Killebrew
With the perfect balance of exquisite flavors and a luxuriously creamy texture, this Creamy Tomato Soup recipe is simply the BEST and is sure to become a regular favorite!
Print Recipe
5 from 25 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course, Side Dish, Soup, Starter
Cuisine French, Italian
Servings 6
Calories 284 kcal

Ingredients
 
 

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped yellow onion
  • 2 medium to large carrots (**use the best you can find, e.g. farmer's market or homegrown)
  • 3 cloves garlic , minced
  • 3 pounds tomatoes , chopped (**use the very best you can find, e.g. farmer's market or homegrown. If you can't get excellent fresh tomatoes use the best canned tomatoes available, e.g., DOP certified Italian-imported San Marzano tomatoes. Use about 42 ounces of whole canned tomatoes)
  • 3 tablespoons tomato paste
  • 3 cups highest quality chicken broth (for store-bought we use and highly recommend Aneto 100% All-Natural Chicken Broth)
  • vegetarian/vegan: highest quality vegetable broth (for store-bought we use and highly recommend Aneto 100% All-Natural Vegetable Broth)
  • 1 cup heavy cream (vegetarian/vegan: use a creamy non-dairy substitute of choice)
  • 2 tablespoons chopped fresh basil OR 2 teaspoons chopped fresh thyme OR 2 teaspoons chopped fresh rosemary (experiment with whichever herb you prefer)
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons brown sugar (I prefer dark brown for this)
  • chopped fresh herbs, coarsely ground black pepper for garnish (optional)

Instructions
 

  • Heat the butter and olive oil in a medium stock pot over medium-high heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the carrots and garlic and cook for another 4-5 minutes. Add the tomatoes and tomato paste and cook for another 4-5 minutes. Add the broth, herbs and spices and bring to a boil. Reduce the heat to medium, cover and simmer for 30 minutes.
  • Carefully transfer soup to a blender and blend until smooth (you'll need to do it in 2 batches depending on the size of your blender). Return the soup to the pot and add the heavy cream. Heat through and add salt and pepper to taste.
    If desired serve with a sprinkling of chopped fresh herbs and if desired some coarsely ground black pepper.
    Serves 4-6

Notes

Want a soup that's a bit more substantial to serve as a main course?  Simply stir in some cooked rice at the end and you'll have a delicious cream of tomato rice soup!

Nutrition

Calories: 284kcal | Carbohydrates: 18g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 697mg | Potassium: 860mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6108IU | Vitamin C: 37mg | Calcium: 72mg | Iron: 1mg
Keyword Creamy Tomato Soup
Tried this recipe? We'd love to see it!Mention @daringgourmet or hashtag #daringgourmet

I’ve partnered with Aneto to bring you this delicious soup.

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Filed Under: Affiliate, All Recipes, America, By Country or Region, By Course, By Type of Dish, Disclosure, Food, France, Gluten Free, Italy, Main Dishes, North America, Soups & Stews, Vegetarian, Western Europe Tagged With: aneto, broth, cream, creamy, gluten free, soup, tomatoes, vegetable, vegetarian

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45 Responses

  1. Tori says

    September 8, 2020 at 5:27 pm

    Can you can this soup?

    Reply
    • Kimberly @ The Daring Gourmet says

      September 8, 2020 at 8:36 pm

      Hi Tori, this recipe has not been tested for canning.

      Reply
  2. Laura says

    August 30, 2020 at 6:30 pm

    If I doubled this, would it freeze well for later? Have you ever made it with coconut milk? Thanks.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 31, 2020 at 12:40 am

      Hi Laura, you can freeze it but creamy soups in general can undergo texture and flavor changes when frozen. I haven’t used coconut milk in this recipe but you certainly can.

      Reply
  3. Hilary says

    July 5, 2020 at 6:12 pm

    I used this recipe to use up a bounty of tomatoes! What a beautiful, rich taste! Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 5, 2020 at 7:59 pm

      Thank you, Hilary, I’m so glad you enjoyed it! :)

      Reply
  4. Brenda says

    April 3, 2020 at 12:03 pm

    This is the most delicious tomato soup recipe I have ever tried–and I have tried quite a few! Tomato soup was always my favourite soup when I was growing up, but it always came from a can. As an adult, I’ve always found myself disappointed with it so I set out to find a homemade version that would help me love it again. I struck out four times before finding this one and it is such a keeper. I topped it with some homemade garlic parmesan croutons and it was sooooo creamy and yummy. My spouse has never been a fan of tomato soup and was also unimpressed with other recipes I tried. But as I was falling back in love with an old favourite, he found himself loving it for the first time. Thanks for another great recipe Kimberly–we appreciate you and the ways you share your creativity here :)

    Reply
    • Brenda says

      April 3, 2020 at 12:04 pm

      Whoops! I forgot to rate it.

      Reply
    • Kimberly @ The Daring Gourmet says

      April 3, 2020 at 8:49 pm

      That’s wonderful, Brenda! I’m so glad you and your husband both enjoyed this. I appreciate your kind words and also for your taking the time to leave feedback, thanks so much!

      Reply
  5. Toffeeapple says

    September 9, 2019 at 10:07 am

    This looks so good that I am tempted to scale it down to make two servings for myself!

    Your garden produce looks top class and I am sure that you will be able to taste the difference from shop bought vegetables.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 9, 2019 at 1:03 pm

      Thank you, Toffeeapple, my garden is definitely something that gives me a lot of joy. It’s my “happy place” :) Happy cooking and I hope you enjoy the soup!

      Reply
  6. Cathy says

    September 4, 2019 at 8:23 am

    Yessss! I could eat this for lunch daily!

    Reply
  7. Laura Reese says

    September 3, 2019 at 7:17 am

    Tomato soup is the best. This recipe makes it better with a few amazing additions.

    Reply
  8. Kelly Anthony says

    August 30, 2019 at 11:04 am

    Tomato soup is one of my favorites! This recipe is perfectly creamy and delicious!

    Reply
  9. Sara Welch says

    August 30, 2019 at 10:25 am

    What a light and savory soup! Looking forward to having this with dinner tonight; yum!

    Reply
  10. Tonje says

    August 30, 2019 at 9:49 am

    The color on this looks amazing, and I love a recipe that uses fresh veggies. I’m definitely making this!

    Reply
  11. Dannii says

    August 30, 2019 at 9:22 am

    Yum! I love creamy tomato soup, especially with a cheese toastie on the side.

    Reply
  12. Kara says

    August 30, 2019 at 9:17 am

    I am so happy that soup weather is just around the corner. Can’t wait to try this soup, it looks so yummy!

    Reply
  13. Natasha says

    August 30, 2019 at 9:08 am

    MMM this is a recipe I can see myself making again and again! Love it!

    Reply
  14. Jessica Burgess says

    August 30, 2019 at 8:34 am

    Ok, so my husband is in LOVE with tomato soup and now this is his new favorite! Thank you!

    Reply
  15. Rachael Yerkes says

    August 30, 2019 at 8:27 am

    The best! Especially with fresh garden tomatoes!

    Reply
  16. Jenny says

    August 28, 2019 at 8:57 am

    Can I freeze the leftovers?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 28, 2019 at 12:00 pm

      Hi Jenny, soups with cream or milk don’t hold up well in the freezer, the texture gets grainy. What you could do if you’re making a large batch of this soup is freeze it without the cream – then thaw it and add the cream before eating.

      Reply
  17. Erin says

    August 27, 2019 at 11:14 pm

    This is a perfect weeknight dinner! Yum!

    Reply
  18. Michelle Goth says

    August 27, 2019 at 10:52 am

    Fantastic tomato soup recipe! Thanks for sharing!

    Reply
  19. Stephanie says

    August 27, 2019 at 7:53 am

    This tomato soup was fantastic! I loved how creamy it was!

    Reply
  20. Chrissie Baker says

    August 27, 2019 at 6:00 am

    Such a wonderful soup and so easy to make. It will be a staple in our home. Thank you for sharing!

    Reply
  21. Sam Smith says

    August 26, 2019 at 11:51 pm

    This is an amazing and one of my favourite soups…it looks sooo good & sound is too delicious…i will trying to making tonight..Thanks for sharing….!

    Reply
  22. Demeter says

    August 26, 2019 at 12:27 pm

    It wouldn’t be fall without this soup served almost on the weekly! It’s so comforting and a wonderful way to warm up.

    Reply
  23. Katie Huchler says

    August 26, 2019 at 12:47 am

    Can’t wait to try this! Thanks for the recipe ;0)

    Reply
    • Katherine Huchler says

      September 2, 2019 at 12:56 am

      This was great! A hit with me, hubby, pre teen kids and a baby (she loved it!). Having leftovers for lunch at work this week. Thanks for a great recipe!

      Reply
      • Kimberly @ The Daring Gourmet says

        September 2, 2019 at 1:07 am

        I’m so glad your whole family enjoyed it, Katherine, thanks so much for letting us know!

        Reply
  24. JESSICA says

    August 25, 2019 at 1:29 pm

    OH MY GOODNESS THIS IS DELICIOUS! THANKS FOR SHARING!

    Reply
  25. Vic says

    August 25, 2019 at 11:52 am

    Looks delicious!! Want to make this in winter too. What size can tomatoes would you recommend I use if I can’t get good fresh ones?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 25, 2019 at 11:48 pm

      Thanks, Vic! If using canned aim for about 42 ounces and I recommend using whole canned tomatoes as they’re generally better quality tomatoes than diced, crushed or stewed.

      Reply
  26. Kathi says

    August 25, 2019 at 11:23 am

    I have been making homemade tomatoe soup for about 5 years now and will never go back to canned ever again. I cook from scratch because I am highly allergic to MSG and will end of in the hopsital if I am not careful and read all labels of any canned/processed foods that I happen to buy.I

    However, I use Better than Bouillon Vegetable or Chicken broth, because until this recipe I had never heard of Aneto – just may have to try it; 10 – 12 Roma Tomatoes, 1 l large Yellow onion, diced, 3 finely diced carrots, 2 ribs of celery and for the seasonings – 2 tablespoons of minced garlic and 2 tablespoons of Mrs. Dash Original Seasoning, 1/4 -1/2 or to taste salt and pepper. I also use Hunts tomatoe paste as it has no MSG in it. Then I dump it all in my 10 quart pressure cooker and 10 minutes later I am ready to puree every thing. Then, just add the cream and adjust the seasonings a needed. It freezes great and I have about 6 – 2 cup bags in my freezer right now. Great for a cold winter breakfast or with a grilled cheese sandwich for a quick dinner. Thanks for your tips and I enjoyed reading your recipe. As I said, I will have to try the Aneto.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 25, 2019 at 11:41 pm

      Thanks so much for sharing, Kathi!

      Reply
  27. Ashley F says

    August 25, 2019 at 10:13 am

    This is my favorite way to use up garden vegetables! So easy and delicious!

    Reply
  28. Aimee Shugarman says

    August 25, 2019 at 8:36 am

    Making this for lunch with grilled cheese. So amazing.

    Reply
  29. Krissy Allori says

    August 24, 2019 at 6:57 pm

    Tomato soup is one of my all time favorite comfort foods. This looks great!

    Reply
  30. Annissa says

    August 24, 2019 at 1:59 pm

    I love that you saute the veggies first to add extra flavor~ It makes such a difference! I’m going to try finding some sun-ripened tomatoes at the farmers market to make this. Looks wonderful!

    Reply
  31. Lisa Huff says

    August 24, 2019 at 1:47 pm

    Good timing! Chilly fall nights will be here soon and this Creamy Tomato Soup will be perfect!

    Reply
  32. Jacque Hooper says

    August 24, 2019 at 12:53 pm

    What a savory soup! A restaurant worthy dish, indeed!

    Reply
  33. Beth Pierce says

    August 24, 2019 at 12:52 pm

    I know what I will be having for dinner tonight; this looks amazing! So excited to give this a try!

    Reply
  34. Sunrita says

    August 24, 2019 at 12:47 pm

    Love your tips on using good tomatoes and different herbs to pep up the flavours!! Good recipe

    Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

Amazon Affiliate Disclosure:
The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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