This creamy homemade tomato soup recipe is the most comforting and cozy bowl of goodness. Paired with a grilled cheese, this rich and creamy tomato soup will be one of your go to soup recipes this season!
Here we are a couple months into soup season, the best season, and I have a load of homemade tomato soup leftovers waiting for me in the refrigerator, brought to me by making a big batch the other day. I love when I think ahead.
The velvety texture that you get from blending this soup together with a combination of the cream— perfection! It's so easy to bring this together with a side of crusty grilled cheese to dunk with. Simplicity for dinner is music to my ears.
Why You'll Love This Tomato Soup
- Incredibly flavorful
- Extra creamy
- Quick & easy recipe— perfect for busy nights
- On the table in 35 minutes
- Uses pantry staple ingredients
- Pairs perfectly with grilled cheese
Tomato Soup Recipe Details
- Flavor: There's a few layers of flavor in this soup— the onions, carrots, garlic and spices to the tomatoes, and a touch of chicken broth with heavy cream. All of this together creates an incredible flavor.
- Texture: It might not seem like it at the start, but this soup turns out to be incredibly smooth and velvety thanks to the blender and touch of heavy cream.
- Ease: There's really just 2 steps to this soup recipe— add the ingredients to the pot and blend, nothing really complicated.
- Time: Start to finish, this soup will take you about 35 minutes with 10 minutes of it to simmer to let the flavor develop.
Ingredients for Tomato Soup
- Olive Oil: You need some sort of fat to start off the soup, whether it's butter or olive oil, it's up to you!
- Onion: The onion gives the soup some depth and sweetness to help balance out the tomatoes.
- Garlic: There's no tomato soup without garlic!
- Carrots: Tomatoes can be very acidic so similar to how you sweeten up marinara sauce, adding carrots cuts the acidity without adding sugar.
- Tomatoes: We're using a combination of canned crushed and canned whole tomatoes — though you can use fresh tomatoes if you prefer. I prefer to use Cento brand but any brand will do!
- White Beans: Using white beans helps thicken the soup without having to add too much cream. Since we're blending the soup together, you won't even know that they are there!
- Chicken Broth: There's not much, but just enough to slightly thin out the soup depending on the thickness.
- Basil: Adding fresh basil gives the soup some freshness. You can add in whole leaves since we're blending the soup— if you don't have fresh, use 1/2 teaspoon of dried.
- Heavy Cream: Adding heavy cream at the end of the cooking process helps create a smooth velvety texture.
- Spices: Aside from the usual salt and pepper, we're using oregano and parsley.
Let's Make Tomato Soup!
This recipe is simple, let's walk through the steps.
- Heat the olive oil over medium heat in a 5 quart or larger pot of dutch oven, like this one. Add the onion, carrots, garlic, salt, pepper, oregano, and parsley. Stir and cook for 7-9 minutes to allow the onions and carrots to soften.
- Add both cans of the tomatoes, beans, chicken broth, and fresh basil. Break apart the whole tomatoes in the pot. Stir to combine and allow to cook for 5 minutes.
- For this step you can either use an immersion blender or regular blender— I prefer to use a blender. Carefully scoop the mixture into the blender, you may have to do this in batches, and blend on high for 1 minute until smooth.
- Add the smooth mixture back into the pot over medium heat. Allow to simmer for 10 minutes. Stir in the heavy cream. Serve the soup warm, top with fresh parmesan, if desired. Leftovers stay fresh in the refrigerator for up to 1 week.
More Soup Recipes To Try
- Homemade Vegetable Soup
- Slow Cooker Creamy Chicken and Rice Soup
- Chicken Tortilla Soup
- Easy Lasagna Soup
- Cream of Mushroom Soup
- Creamy Chicken Noodle Soup
Simple Creamy Homemade Tomato Soup Recipe
Yield: 6 servings
Description
This creamy homemade tomato soup recipe is the most comforting and cozy bowl of goodness. Paired with a grilled cheese, this rich and creamy tomato soup will be one of your go to soup recipes this season!
Ingredients
- 1 Tablespoon olive oil
- 1 cup sweet onion, diced
- 1/2 cup carrots, diced
- 1 teaspoon garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can whole tomatoes
- 1 (15 ounce) can white northern beans
- 1/2 cup fresh basil
- 1/3 cup low sodium chicken broth
- 1/4 cup heavy cream
Instructions
- Heat the olive oil over medium heat in a 5 quart or larger pot of dutch oven, like this one. Add the onion, carrots, garlic, salt, pepper, oregano, and parsley. Stir and cook for 7-9 minutes to allow the onions and carrots to soften.
- Add both cans of the tomatoes, beans, chicken broth, and fresh basil. Break apart the whole tomatoes in the pot. Stir to combine and allow to cook for 5 minutes.
- For this step you can either use an immersion blender or regular blender— I prefer to use a blender. Carefully scoop the mixture into the blender, you may have to do this in batches, and blend on high for 1 minute until smooth.
- Add the smooth mixture back into the pot over medium heat. Allow to simmer for 10 minutes. Stir in the heavy cream. Serve the soup warm, top with fresh parmesan, if desired. Leftovers stay fresh in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions:
- Chicken Broth: Using chicken broth gives the soup more flavor but you can also substitute with water.
- Heavy Cream: I don't recommend using a lower fat milk, however you can substitute with full fat coconut milk.
Did you make this recipe?Mention @runlifteatrepeatblog or tag #runliftandeat!
Tagged in: soup, winter
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