The Best Homemade Creamy Tomato Soup (Quick & Easy)

This Creamy Tomato Soup recipe is quick, easy to make and tastes so much better than anything you can buy in a can. Learn how to make the best homemade cream of tomato soup on the stovetop with this warm and cozy recipe!

UPDATE: This post was originally published in February 2017 and has been updated to reflect new information and helpful content.

The Best Homemade Creamy Tomato Soup

You are going to want to add this rich, smooth tomato soup to your regular lunch and dinner rotation, because it is so simple to make and packs tons of flavor in each spoonful. It can be served on its own or with a sandwich or salad for a satisfying lunch or dinner.

This soup recipe is a keeper because it only uses a handful of ingredients – most of which you probably already have on hand. In addition, it is a fantastic way to add tomatoes to your diet, which have a myriad of health benefits.

Health Benefits of Tomatoes

The superstar ingredient of this soup recipe is, you guessed it, tomatoes! So let’s talk about why tomatoes are so good for you:

• Tomatoes are rich in antioxidants
• They are a great source of Vitamins A & C
• They are the best source of lycopene, an antioxidant that is tied to enhanced immunity and cancer risk reduction
• Tomatoes contain a compound called lutein, which protects eye health and preserves eyesight

So now you can have your soup and feel good about it too! 🙂

How to Make The Best Creamy Tomato Soup from Scratch

Homemade tomato soup is so simple to make. Start the cooking process with a base of chopped onions and garlic. Then add the canned tomatoes and broth, and simmer.

Use a blender to purée the soup, then stir in the cream at the end. Season it with a bit of S&P and you have a gorgeously smooth, velvety tomato soup. I use an immersion blender to puree the soup, but if you don’t have one, you can transfer the soup to a traditional blender and blend it in batches.

Important: Be sure to do the following when using a traditional blender to blend hot liquids:

1. Be sure to only fill up the blender until it is halfway full, because any more than that can cause an accident.
2. Remove the center insert in the lid of your blender to allow hot air to escape. Then keep your hand on top of the lid with a dish towel, keeping most of the hole covered, to avoid any splashes.

More Creamy Soup Recipes to Try:

Looking for more creamy soup inspiration? Here are some of my favorite recipes on the blog:

• Creamy Mushroom Soup
• Curried Pumpkin Soup
• Thai Spicy Noodle Soup
• Coconut Carrot Soup

For this Creamy Tomato Soup recipe, I recommend:

Here are some kitchen tools I suggest using to make this recipe:

• KitchenAid Hand Blender – This is the one I use and love! I have had mine for years and it is one of my favorite kitchen tools. I use it all the time to quickly blend up soups, smoothies and dips.
• Ultra Chef Express Food Chopper – This is the one I have and it is one of my most-used kitchen tools. I use mine all the time to quickly chop up vegetables. I especially love using it to dice onions, because it saves me from all the tears!

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If you make this Creamy Tomato Soup recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡

The Best Homemade Creamy Tomato Soup (Quick & Easy)

This Creamy Tomato Soup recipe is so quick and easy to make. Learn how to make the best homemade cream of tomato soup on the stovetop with this simple recipe!

4.75 from 12 votes

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Course: Appetizer, Main

Cuisine: American

Keyword: Cream of Tomato Soup, Tomato Soup

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 6 servings

Calories: 139kcal

Author: Alia | Everyday Easy Eats

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can whole tomatoes
• 4 cups vegetable broth
• 1/2 cup heavy (whipping) cream
• Optional garnishes: Extra cream and/or chopped parsley or basil

US Customary - Metric

Instructions

• In a large pot, heat the oil and butter over medium heat. Add onion and sauté for 4 minutes or until translucent.
• Add garlic and cook for 1 minute until fragrant.
• Stir in tomatoes and broth and bring to a boil over high heat. Reduce heat to low and simmer for 10-15 minutes.
• Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a traditional blender and puree in batches, then return to pot.
• Return to heat, stir in cream and season with salt and pepper to taste.
• Serve hot with a drizzle of cream swirled in and chopped parsley or basil, if using.

Notes

1. Leftovers can be stored in an airtight container in the refrigerator for up to five days.
2. To make this recipe vegan and Whole30-compliant, omit the butter and substitute the heavy cream with canned full-fat coconut milk.

Nutrition

Calories: 139kcal | Carbohydrates: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 668mg | Potassium: 41mg | Sugar: 2g | Vitamin A: 740IU | Vitamin C: 1.7mg | Calcium: 19mg

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