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!
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.
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).
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.
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.
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.
How 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
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.
Be sure to also check out our popular Cream of Celery Soup!
Creamy Tomato Soup
- 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)
- 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
I’ve partnered with Aneto to bring you this delicious soup.