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The BEST Cream of Tomato Soup Recipe (Quick & Easy!)

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This Cream of Tomato Soup recipe is so quick and easy to make. Best of all, it tastes way better than anything you can buy in a can. Learn how to make the best homemade creamy tomato soup on the stovetop with this simple recipe that the whole family will love!

Close-up overhead view of two bowls of Cream of Tomato Soup against a wooden background.

You are going to want to add this rich, creamy tomato soup recipe to your regular lunch and dinner rotation. It is effortless 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 comforting and satisfying meal. This tomato soup recipe is a keeper because it only uses a handful of ingredients, most of which you probably already have on hand.

Creamy Tomato Soup Ingredients

Before we begin crafting the best cream of tomato soup, let’s take a look at the ingredients you will need (exact amounts are detailed in the full recipe at the end of this post):

For the Soup:

  • Olive Oil: I recommend using a good quality olive oil for a rich, flavorful base.
  • Butter: A touch of butter adds a palate-pleasing creamy richness to the soup.
  • Yellow Onion: Chopped yellow onions provide a sweet and savory depth of flavor to the soup.
  • Garlic: Freshly minced garlic cloves are essential to infuse the soup with an irresistible aroma.
  • Canned Whole Tomatoes: Opt for high-quality canned whole tomatoes for the best flavor.
  • Vegetable Broth: Vegetable broth serves as the liquid foundation of the soup’s savory goodness. Chicken broth can be easily substituted in its place.
  • Heavy Cream: To achieve a luxurious and velvety texture, heavy cream is the key ingredient. It can be substituted with an equivalent amount of canned full-fat coconut milk.
  • Salt and Pepper: Pinches of salt and dashes of freshly-cracked black pepper are used to season the soup to perfection.

Optional Garnishes:

  • Extra Cream: Drizzle a bit of extra cream on top for an indulgent and visually-pleasing finish.
  • Parsley: Fresh chopped parsley adds a vibrant burst of color and a hint of freshness.
  • Basil: Sprinkle some torn basil leaves for an aromatic twist that complements the tomato flavor beautifully.

Now that your ingredients are lined up, you can create cream of tomato soup at home. It is a dish that is not only easy to make, but also incredibly delicious.

Overhead view of two bowls of Cream of Tomato Soup against a wooden background.

How to Make Cream of Tomato Soup

Full instructions are included in the recipe at the bottom of this post. But, here is a brief overview of how to make creamy tomato soup:

  1. Prepare the Base: Start the cooking process by preparing the aromatics for the soup. Sauté some chopped onions and minced garlic in a bit of olive oil and butter in a large pot.
  2. Combine Ingredients: Add the canned tomatoes and broth to the cooked onions and garlic. Allow the mixture to simmer gently.
  3. Blend the Soup: Once the flavors have melded together, it’s time to blend the soup to achieve a smooth consistency. You can use an immersion blender for this step. If you don’t have one, you can transfer the soup to a traditional blender. However, make sure that you follow the safety precautions in the next step.
  4. Safety First (Traditional Blender): If using a traditional blender, do the following to ensure your safety while blending hot liquids:
    a. Fill Halfway: Fill the blender only up to the halfway mark to prevent accidents.
    b. Remove Lid Center: Remove the center insert from the blender’s lid to allow hot air to escape.
    c. Cover with Towel: Place a dish towel on top of the lid, covering most of the hole, and hold it in place to prevent any splashes while blending.
  5. Add Cream and Season: After blending, return the soup to the pot and stir in the cream. Season the soup with pinches of salt and pepper to taste. 
  6. Garnish and Serve: Once everything is well-incorporated, your can top the soup with a drizzle of cream or some chopped fresh herbs.

Your cream of tomato soup is now ready to be served. Be sure to enjoy it while is it nice and warm!

Possible Recipe Variations

Want to customize your tomato soup? Get creative with these variations:

  • Add Some Protein: To make your tomato soup heartier and more satisfying, consider adding protein. Options include shredded chicken, succulent shrimp, thinly sliced beef steak, or tofu for a vegetarian twist. Simply cook your chosen protein separately and add it to your soup just before serving.
  • Turn Up the Heat: For those who enjoy a fiery kick, go ahead and increase the spice factor. Add some Sriracha sauce for some bold and zesty flavor. If you’re feeling adventurous, toss in a few pinches of crushed red pepper flakes to really crank up the heat.
  • Incorporate More Veggies: Get your daily dose of vegetables by adding your favorite ones to the soup. Spinach, kale, diced carrots, or bell peppers add both color and nutrition. For convenience, you can also toss in some pre-chopped frozen vegetables to save time without compromising on flavor.

Feel free to experiment with these variations to suit your taste and dietary preferences. The beauty of homemade soup is that it can be tailored to your liking, making it a versatile dish for any occasion.

Close-up overhead view of a bowl of Cream of Tomato Soup against a wooden background.

Frequently Asked Questions (FAQ)

Can you freeze cream of tomato soup?

Yes, you can absolutely freeze homemade cream of tomato soup. In fact, it’s a great idea if you want to make a batch ahead of time or have leftovers. To freeze, allow the soup to cool completely. Then, transfer it to airtight containers or resealable freezer bags, leaving some room for expansion. Label and date the containers, and store them in the freezer for up to three months. When ready to enjoy, simply thaw it in the refrigerator overnight and reheat on the stovetop, stirring gently to regain the desired consistency.

Does homemade cream of tomato soup curdle?

Occasionally, cream-based soups like cream of tomato soup can curdle when exposed to high heat for an extended period. To prevent this, it’s essential to avoid boiling the soup after adding the cream. Instead, simmer the soup gently and only stir in the cream towards the end of cooking. If you notice any slight separation, a quick whisk or blend with an immersion blender should help restore its creamy texture.

Can you use fresh tomatoes instead of canned tomatoes to make tomato soup?

Yes, you can substitute fresh tomatoes for canned tomatoes in this recipe. To do so, you’ll need about 2 1/2 pounds of fresh tomatoes (roughly 6-8 medium-sized tomatoes). Start by blanching them in boiling water for a minute or two to loosen the skins, then plunge them into ice water, and the skins should peel off easily. Chop the peeled tomatoes and use them in place of canned tomatoes. Keep in mind that fresh tomatoes might yield a slightly different flavor and consistency, but they can add a lovely freshness to your soup when they’re in season.

More Creamy Soup Recipes

Looking for more tasty soup inspiration? Here are some of my favorite soup recipes that I know you will love too:

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

The BEST Cream of Tomato Soup Recipe (Quick & Easy!)

Close-up overhead view of two bowls of Cream of Tomato Soup against a wooden background.
This Cream of Tomato Soup recipe is so quick and easy to make. Learn how to make the best homemade creamy tomato soup on the stovetop with this simple recipe!
Alia Kay
4.75 from 86 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Main
Cuisine American
Servings 6 servings
Calories 144 calories


  • 1 tablespoon olive oil
  • 1 tablespoon 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
  • Salt and pepper, to taste
  • Optional garnishes: Extra cream, chopped parsley, and/or basil


  • In a large pot or saucepan, 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. Bring to a boil over high heat. Reduce heat to low and simmer for 10-15 minutes.
  • Remove from heat. Using an immersion blender, purée the soup until smooth. Alternatively, transfer to a traditional blender and purée in batches, then return to pot.
  • Return to heat and stir in cream. Season with salt and pepper to taste.
  • Serve warm, topped with a drizzle of cream and chopped parsley or basil, if using.


Nutrition Facts
The BEST Cream of Tomato Soup Recipe (Quick & Easy!)
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.


  1. If using a traditional blender to blend the soup, follow these safety precautions for blending hot liquids: First, only fill up the blender until it is halfway full, because any more than that can cause an accident. Next, remove the center insert in the blender's lid to allow hot air to escape. Last, keep your hand on top of the lid with a dish towel, keeping most of the hole covered, to avoid any splashes while the blender is running.
  2. To make this recipe vegan and Whole30-compliant, omit the butter and substitute the heavy cream with canned full-fat coconut milk.
  3. Leftovers can be stored in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.
Keyword Cream of Tomato Soup, Creamy Tomato Soup Recipe, Immersion Blender Tomato Soup

This post was originally published on February 1, 2017. It has been updated to reflect new information and helpful content.

© Everyday Easy Eats. All photos and content are copyright protected. Please do not use any of my recipes, text or images without prior permission.

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  1. 5 stars
    Hi Alia! Oh this looks just fabulous and delicious! My dad absolutely LOVES tomatoes so I’ll have to try this yummy soup! xx

    1. Hi Sam! Thanks so much! 🙂 I feel like tomato soup tastes a million times better when it’s homemade, so I always opt to make my own rather than going for the canned stuff. I hope you get to make this sometime! I am sure both you and your dad will love it! xoxo

        1. Hi Jacqueline! Chicken broth is very similar to chicken stock. Chicken broth is usually thinner and made from chicken meat, whereas chicken stock is made from simmering bones for a long time. Stock is usually thicker and has a richer mouth feel from the gelatin released from the long-simmered bones. You can buy either one at the grocery store or you can make them yourself at home if you have time! I hope that helps. 🙂

  2. 5 stars
    I love love love tomato soup, and this looks so creamy and satisfying I will need to make it ASAP, especially because I have all of these ingredients! Thanks for the recipe. Will pin it!

  3. 5 stars
    I love my immersion blender too! This looks terrific Alia. Way better than the canned tomato soup. 😉

  4. 5 stars
    I love tomato soup! This one looks so creamy and delicious! I don’t own an immersion blender yet, but I am still going to try this. 🙂

    1. Thanks Deepika! ♥ Oh my gosh you HAVE to buy one! I use my immersion blender all the time! They are so good for making smoothies and soups like this! 🙂 I have linked the one I use right above the recipe card, in case you’re interested. 🙂

  5. 5 stars
    This is such a beautiful soup Alia…I love the colour and the pics you have taken look absolutely stunning. It is great how simple and delicious this recipe looks…I cannot wait to try. 🙂

    1. Ahhh thank you so much Ashika! You always leave the sweetest comments. 🙂 You should definitely try it sometime, it is a favorite in my house!

  6. 5 stars
    I made this today and it was great! I had a big bowl and my husband ate the rest, which surprised me as he was never a big fan of tomato soup. Thanks for a great recipe!

    1. Hi Ann, that’s so great to hear! I’m the same, I wasn’t a fan of tomato soup until I started making it myself. 🙂 You’re very welcome for the recipe!

    1. Hi Ivonne! You can usually substitute 4 cups of fresh chopped tomatoes for one 28-ounce can of whole tomatoes. Keep in mind though that canned whole tomatoes are peeled, so you might want to remove the skin from your fresh tomatoes. Although, all of the ingredients get blended together in the soup at the end. So if you don’t want to spend the extra time peeling your tomatoes, you don’t have to and the soup will still turn out fine. 🙂

  7. 5 stars
    I made this soup on Friday night and my family loved it. I was looking for a good soup recipe and you give me the perfect one. Thanks.

  8. 5 stars
    Made this last night with grill cheese sandwiches. I did add 6oz of tomato paste to give a more intense tomato flavor, and added basil and oregano also. The cream was the topping on this delicious soup! What an excellent easy soup! I usually roast fresh tomatoes to make my soup but this tasted just a good as the longer version and I will be using this one from now on. Thank you so much for this recipe.

    1. Hi Carrie! The additions you used sound delicious! Thanks so much for letting me know, I’m very happy that you liked my recipe. To be honest, I never liked tomato soup until I started making it myself and customizing the flavors to my own preferences. And you’re very welcome, be sure to let me know if you try any other of my recipes on the blog! 🙂

    1. Hi Brenda, yes you can! I’ve frozen it before and it turned out fine when I was ready to eat it. However, if you want, you can hold back on the cream before freezing the soup. Then, simply add the cream in when you’ve thawed and reheated the soup. 🙂

      1. Thanks so much, I just got myself an immersion blender so will make tomorrow minus the cream with fresh tomatoes I got from a neighbor!

      2. 5 stars
        Thanks Alia. I was wondering about freezing too. I tried this to use up some of last year’s garden tomatoes that I froze. It’s quick and easy, so I will definitely be doing this one again.

  9. 5 stars
    Turned out great! I am freezing it so will add cream when I use it. I did add a bit of fresh celery and about 2 tablespoons of tomato paste. I used the 4 cups of fresh diced tomatoes and substituted chicken stock for the vegetable stock, all I had on hand. Also, I added maybe 1/2 teaspoon lemon juice to cut the acidity. Seems thin but hopefully the cream will thicken it a bit. Flavor is perfect!

    1. Hi again Brenda! I’m so glad the soup turned out well for you! The additions you made sound delicious. Yes, the cream will definitely thicken up the soup a bit. Thanks so much for letting me know!! 🙂

  10. 4 stars
    We enjoyed this soup, but 4C broth was way too much — it was way too weak. We let it simmer and reduce for like 30 mins and added some tomato paste and basil and was a much more vibrant flavor and thicker. Will definitely use the recipe again, but with a few modifications! Thanks for sharing this!

    1. Hi Courtney! I appreciate your feedback. I’m glad you enjoyed the soup in the end. Thanks for letting me know and I hope you’re having a great holiday season so far! 🙂

    1. Hi Lisa, thanks for your comment! Yes, this soup freezes beautifully. If you want, you can hold back on the cream before freezing the soup. Then, simply add the cream in when you’ve thawed and reheated the soup. 🙂

  11. 5 stars
    I made this yesterday for a late lunch 😋 I added some tomato paste after reading other comments cause I made it a little too thin 😜 Everyone loved it

  12. 5 stars
    I am making this recipe now. Would like to know if I could bottle it omitting the cream and adding cream when serving.

    1. Hi Eleanore – yes you can absolutely hold back on the cream before bottling the tomato soup, and then add in the cream when you are ready to serve.

  13. 5 stars
    We love it! My daughter-in-law told me about it. I’ve made it three times. Would have never thought that I would like tomato soup, but mmmmm. I did use beef broth the second and third times instead of vegetable broth. Seems heartier. Thanks for this recipe. ❤️

    1. Hi Carol, I am so happy to hear that! I’m the same way, I never liked tomato soup until I made it myself. You’re very welcome, thank you for letting me know! 🙂

    1. Hi Andrea, thank you for your feedback. If you found the soup to be too watery/thin, I recommend using less broth. Since the recipe calls for 4 cups of broth, you could try using 2 or 3 cups, and see if you prefer the consistency that gives you. Alternatively, if the soup is already done cooking (and you added the full amount of broth), you can let the soup simmer uncovered for a bit until it has reduced and thickened to your liking. I hope that helps! 🙂

  14. 4 stars
    Turned out a little oniony for my taste. I’d probably cut to half and onion or so and add carrot instead, for sweetness to cut the acid.

  15. 5 stars
    So good, thank you! I came home from work tired and hungry and needed something quick and yummy…this is a great recipe I’ll be making again!

  16. 5 stars
    Absolutely deilicious! I used organic San Marzano whole tomatoes and added some Spice House dried sweet basil which gave it just the right flavor. I will definitely be making this again.

  17. 5 stars
    Hi Alia, I made this soup tonight. It’s so quick and easy! I must admit that I did add another can of tomatoes. It got a bit thicker I thought. I have a bowl ready to take to work for my lunch tomorrow. I taste tested a few spoonfuls and it was delicious! Thanks!

    1. Hi Rae Ann, you’re very welcome! I’m so happy you enjoyed my tomato soup recipe. 🙂 Thank you very much for letting me know what you thought of it and please let me know if you try any of my other recipes!

  18. 5 stars
    Fast and scrumptious! Used 2 cups chicken stock and served with garlic croutons and crème fraiche.
    Best tomato soup ever. Trying your cauliflower soup next!

    1. Hi Sarah, thank you so much for your lovely comment! Garlic croutons and crème fraiche would be absolutely delicious with this soup. 🙂

  19. 5 stars
    Good morning Alia, I have a question. Can this recipe be made just as well using crushed tomatoes rather than whole tomatoes?

    1. Hi Ronnie! Yes, absolutely. Both canned crushed tomatoes and whole tomatoes will work just fine in this recipe! Just be sure to use the same amount of canned tomatoes that the recipe calls for. 🙂

  20. 5 stars
    I never cared for tomato soup growing up, but I only remember the canned stuff. But, I would have loved it had I known about this recipe. I’ve made tomato soups from recipes found in my favorite cookbooks, but this is much better than those. This is such an easy meal, but so delicious. I made it this week paired with grilled cheese sandwiches and roasted Brussels sprouts. This will certainly be a staple recipe in my home.

    1. Hi Kellie, thanks so much for letting me know you enjoyed my tomato soup recipe! I’m the exact same way, I never liked tomato soup growing up. I only ever had canned tomato soup when I was a kid, which always tasted oddly sweet and artificial. Then I just tried making it myself and I loved it! Thank you again for kind words and please let me know if you decide to try any of my other recipes. 🙂

  21. 5 stars
    If I want to make cream of tomato soup to sub in a recipe that calls for “1 can (10-3/4 ounces) condensed cream of tomato soup, undiluted”, how should I adjust your recipe above to make a homemade condensed version? It’s hard to find cream of tomato soups in the store that aren’t GMO.

  22. 5 stars
    This looks so good, definitely going to make this! Also enjoyed seeing all the comments on adding additional ingredients. Can chicken broth be used instead of vegetable broth?

    1. Aww thanks, Jennie! Yes, you can definitely substitute chicken broth for the vegetable broth. Please let me know what you think of the soup when you do make it! 🙂