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
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:
- Be sure to only fill up the blender until it is halfway full, because any more than that can cause an accident.
- 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.
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More Creamy Soup Recipes to Try:
Looking for more creamy soup inspiration? Here are some of my favorite recipes:
- Creamy Mushroom Soup
- Curried Pumpkin Soup
- Thai Spicy Noodle Soup
- Easy Coconut Carrot Soup
- Creamy Cauliflower Soup
For this 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!
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 (Easy Recipe!)
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
- Salt and pepper, to taste
- Optional garnishes: Extra cream, chopped parsley, and/or basil
Instructions
- 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, puree soup until smooth. Alternatively, transfer to a traditional blender and puree in batches, then return to pot.
- Return to heat and stir in cream. Season with salt and pepper to taste.
- Serve hot, with a drizzle of cream swirled in and chopped parsley or basil, if using.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to five days.
- To make this recipe vegan and Whole30-compliant, omit the butter and substitute the heavy cream with canned full-fat coconut milk.
Nutrition
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Hi Alia! Oh this looks just fabulous and delicious! My dad absolutely LOVES tomatoes so I’ll have to try this yummy soup! xx
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
Hi Alia
What do you mean by chicken broth?
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. 🙂
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!
Thanks so much Laura! ♥ You should definitely try it sometime, it is a gooder! You’re welcome, thanks for pinning! 🙂
I love my immersion blender too! This looks terrific Alia. Way better than the canned tomato soup 😉
Thanks Kitty Kat! 😉 I know I actually don’t like canned tomato soup AT ALL. Cooking it yourself makes a world of difference!
I love tomato soup! Yours is yummy! Especially with grilled cheese sandwiches! (:
Thanks Amy! ♥ Grilled cheese and tomato soup are BFFs! 🙂
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 🙂
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. 🙂
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 ….cannot wait to try 🙂
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!
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!
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!
Hello
How much fresh tomatoes do I need
Ínstead canned tomatoes
Thanks. Ivonne from Colombia
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. 🙂
I made the soup friday night
My family love it
I was looking for a good recipe and you give me the perfect one
Thanks
Love it !!I added fresh tomatoes along with canned . Avocado to top it off!!
Hi Deborah, oh yum!! Fresh tomatoes and avocado are fabulous additions to this soup! Thanks for letting me know. 🙂
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.
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! 🙂
Can you freeze this because of the cream!
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. 🙂
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!
You’re welcome! Perfect, make sure you let me know how it turns out for you! 🙂
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!
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!! 🙂
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!
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! 🙂
Really good recipe can this be frozen
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. 🙂
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
Hi Julie, I’m so happy you liked the tomato soup recipe! Let me know if you try any other of my recipes. 🙂
Can I bottle this tomato soup recipe omitting the cream.
Hi Eleanore – please see my comment below. 🙂
I am making this recipe now. Would like to know if I could bottle it omitting the cream and adding cream when serving.
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.
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. ❤️
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! 🙂
Easy to make but very watery. Not sure how to go about thickening it up.
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! 🙂
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.
Thanks for your feedback, Tegan! I think adding a carrot would taste really good in this recipe. 🙂
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!
Hi Kristy, thank you so much for letting me know that you enjoyed the recipe! I appreciate it!
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.
Hi Julie, thank you so much for letting me know! I’m very happy you liked my tomato soup recipe. 🙂
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!
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!
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!
Hi Sarah, thank you so much for your lovely comment! Garlic croutons and crème fraiche would be absolutely delicious with this soup. 🙂
Good morning Alia, I have a question. Can this recipe be made just as well using crushed tomatoes rather than whole tomatoes?
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. 🙂