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Creamy Tomato Soup

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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

Homemade Creamy Tomato 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

Tips for 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 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 homemade chicken broth, choose a good store-bought brand. 

Can I Make This Vegetarian or Vegan?

Absolutely!  For vegetarian you can use 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 best homemade

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.

cooking onions and garlic in pot

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.

adding carrots and tomato paste
adding tomatoes and broth

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

adding seasonings

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.

adding cream

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 my Cream of Celery Soup and Cream of Mushroom Soup!

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Creamy Tomato Soup

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!
5 from 91 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6

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 quality chicken broth (vegetarian/vegan: use vegetable broth)
  • 1 cup heavy cream (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: 284kcalCarbohydrates: 18gProtein: 6gFat: 22gSaturated Fat: 12gCholesterol: 64mgSodium: 697mgPotassium: 860mgFiber: 4gSugar: 9gVitamin A: 6108IUVitamin C: 37mgCalcium: 72mgIron: 1mg
Course Main Course, Side Dish, Soup, Starter
Cuisine French, Italian
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet August 24, 2019

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




5 from 91 votes (58 ratings without comment)

63 Comments

  1. 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….!

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

    1. 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!

  3. 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?

  4. 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.

  5. 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!