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Close-up overhead view of two bowls of Cream of Tomato Soup against a wooden background.
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4.75 from 85 votes

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

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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Main
Cuisine: American
Keyword: Cream of Tomato Soup, Creamy Tomato Soup Recipe, Immersion Blender Tomato Soup
Servings: 6 servings
Calories: 144calories
Author: Alia Kay

Ingredients

  • 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
US Customary - Metric

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, 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.

Notes

  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.

Nutrition

Calories: 144calories | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 837mg | Potassium: 299mg | Fiber: 2g | Sugar: 6g | Vitamin A: 839IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 1mg