Let’s be honest, creamy tomato soup can be tricky. One minute it’s vibrant and promising, the next it’s a watery, bland disappointment. Or worse – it’s lumpy! We’ve all been there. But what if I told you there’s a creamy tomato soup recipe that’s ridiculously easy, impossibly smooth, and bursting with fresh basil flavor? This isn’t just soup; it’s a warm hug in a bowl, perfect for chasing away the chill on a blustery day. This recipe for silky creamy tomato soup delivers the ultimate comfort food experience, without the usual kitchen stress. Prepare for a bowl of pure deliciousness!
Ingredients (Serves 4)
- 2 tablespoons olive oil (use high-quality extra virgin for the best flavor)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 28 ounces (794g) canned crushed tomatoes (look for San Marzano tomatoes for superior taste) – or 3 pounds (1.4kg) fresh ripe tomatoes, roughly chopped
- 4 cups (946ml) vegetable broth (or chicken broth for a richer flavor)
- 1 cup (240ml) heavy cream or coconut cream (for a dairy-free option)
- 1/2 cup packed fresh basil leaves, plus extra for garnish
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
Time Needed For This Creamy Tomato Soup Recipe
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
This recipe takes significantly less time than many other creamy tomato soup recipes, which often involve roasting tomatoes or using multiple steps. You’ll save valuable time without compromising on flavor!
Step-by-Step Instructions
Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Avoid burning the garlic; low and slow is key here
Simmer the Tomatoes: Add the crushed tomatoes (or chopped fresh tomatoes) and vegetable broth to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally. If using fresh tomatoes, you may need to simmer a bit longer until they’re completely softened.
Blend for Silkiness: Carefully transfer the soup to a blender (or use an immersion blender). Add the basil and heavy cream (or coconut cream). Blend until completely smooth and creamy. If using a regular blender, vent the lid to prevent pressure buildup.
Season and Serve: Return the soup to the pot (if using a regular blender). Stir in the sugar (if using) and season generously with salt and pepper to taste. Heat through gently, but do not boil. Garnish with fresh basil leaves before serving.
Nutritional Information (per serving, approximate)
- Calories: Approximately 250-300 (depending on cream used)
- Protein: Approximately 5-7g
- A good source of Vitamin C and Lycopene.
Healthier Alternatives
- Reduce Fat: Use half-and-half or milk instead of heavy cream for a lower-fat option. Coconut milk is another healthy alternative.
- Boost Vegetables: Add a cup of chopped carrots or celery to the pot along with the onions for added nutrients.
Serving Suggestions
This silky, creamy tomato soup is wonderfully versatile! Serve it:
- As a light lunch or starter, with a grilled cheese sandwich.
- Paired with a side of crusty bread for dipping.
- Topped with a dollop of crème fraîche or a swirl of pesto.
- Alongside a simple green salad for a balanced meal.
- With roasted vegetables like butternut squash or sweet potatoes.
Common Mistakes to Avoid
- Over-blending: While you want the soup to be smooth, over-blending can make it slightly bitter. Aim for a luxurious creaminess, not a completely homogenous texture.
- Burning the garlic: Low and slow is the way to go when sautéing garlic. High heat will lead to a bitter, burnt taste.
Storing Tips
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to maintain its creamy consistency. You can also freeze the soup for up to 2 months. Thaw overnight in the refrigerator before reheating.
Our Thoughts
This silky, creamy tomato soup recipe is a game-changer! It’s incredibly easy to make, yet produces unbelievably delicious results. The fresh basil adds a vibrant zing, and the creamy texture is simply divine. We guarantee this vibrant soup will become a staple in your kitchen. Give it a try and let us know what you think!
Don’t forget to share your creamy tomato soup creations with us on social media! And be sure to check out our other delicious recipes for more culinary inspiration.
FAQs About Creamy Tomato Soup
Creamy Tomato Soup (Silky & Comforting)
Ingredients
- 2 tablespoons olive oil use high-quality extra virgin for best flavor
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 28 oz 794g canned crushed tomatoes (preferably San Marzano)
- – or 3 lbs 1.4kg fresh ripe tomatoes, roughly chopped
- 4 cups 946ml vegetable broth (or chicken broth for a richer flavor)
- 1 cup 240ml heavy cream or coconut cream (for a dairy-free option)
- 1/2 cup packed fresh basil leaves plus extra for garnish
- 1 teaspoon sugar optional, to balance acidity
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for about 5 minutes until softened. Stir in garlic and cook another minute until fragrant (avoid burning).
- Simmer Tomatoes: Add crushed (or fresh) tomatoes and broth. Bring to a simmer, then reduce heat to low. Cover and let simmer for 15–20 minutes, stirring occasionally. If using fresh tomatoes, simmer slightly longer until softened.
- Blend Until Silky: Carefully transfer soup to a blender (or use an immersion blender). Add cream and basil. Blend until smooth and creamy. If using a standard blender, vent the lid slightly to avoid pressure build-up.
- Season and Serve: Return soup to pot (if needed), stir in sugar (optional), and season generously with salt and pepper. Warm through gently without boiling. Garnish with fresh basil leaves.
Notes
- Dairy-Free Option: Use coconut cream or any plant-based cream.
- Extra Veggies: Add chopped carrots or celery along with the onions for added nutrition.
- Don’t Boil After Blending: To preserve the creaminess and color.
