Simple Creamy Homemade Tomato Soup Recipe
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!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
Ingredients
Units
- 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.
