Looking for a smooth and creamy homemade tomato soup that can be ready in under 30 minutes? One sip of the Best Creamy Tomato Soup and you will never buy store bought again. Our friends and family love this recipe and yours will too.
With all the cooler weather we have been having, all I have been craving for dinner is a pot of creamy tomato soup.
Do you remember having tomato soup and grilled cheese sandwiches for dinner when you were a kid? It’s a classic combo that you never outgrow.
I used to make the same thing for our kids when they were little too. Dipping cheese sandwiches into the hot soup doesn’t change from generation to generation.
I had a few extra cans of tomatoes that needed to be used before they expired, so I decided to puree a few and simmer them with some chicken broth and minced garlic.
While the soup cooked I also put together the cheese sandwiches and garlic herb bread to use as dippers.
This homemade creamy tomato soup recipe ended up being an absolute hit with my family. In fact, my husband said multiple times that this was the best soup I have ever made.
I think cleaning out the pantry and fridge more often is something I should do when I’m meal prepping.
Ingredients for Tomato Soup:
This recipe for homemade creamy tomato soup is not made with crazy or extra ingredients. In fact, all you need are FIVE simple ingredients, plus some salt and pepper.
- Whole Canned Tomatoes – puree the tomatoes in a food processor before starting. You can also use crushed tomatoes.
- Chicken Broth – Adds flavor to the tomatoes as it simmers
- Garlic – Adds flavor
- Heavy Cream – gives this tomato soup recipe a creamy taste and texture
- Grated Parmesan Cheese – This type of cheese adds a saltiness and rich flavor without getting stringy
This cream of tomato soup recipe has so much more flavor and pizzaz than the classic canned tomato soup you grew up on. Trust me, my family devoured this soup in record time. And so will yours.
Tomato Soup Toppings:
You betcha! Adding extra things to the top of a bowl of creamy tomato soup makes it even better, in my opinion. Here are a few things you can add to your quick and easy tomato soup recipe, if you like.
- Shredded Cheese – Parmesan, Cheddar, Mozzarella
- Croutons
- Fresh Basil
- Grilled Cheese cubes
- Chives
- Drizzle of Sour Cream
- Any combination from above
I found that the shredded parmesan cheese, fresh basil, and grilled cheese cubes made this bowl of creamy tomato soup I have ever had. Hands down!
How to make Homemade Creamy Tomato Soup:
- Puree two cans of whole peeled tomatoes in a food processor or blender. You could also use crushed tomatoes and skip this step.
- Pour the pureed tomatoes into a large pot. Add the chicken broth and two heaping Tablespoons of minced garlic.Let this come to a low boil over medium heat. Taste test the mixture to be sure your tomatoes are not bitter.
- Stir in heavy cream and grated Parmesan cheese. Continue heating until it comes to a low boil again.
- Reduce the heat and simmer for about 15 minutes.
- Use an immersion blender to puree the mixture again. You can skip this step if you don’t mind the little bits of garlic in your soup. We prefer it creamy, so I always puree it again.
- Fill bowls with different toppings and set them on the dinner table with the pot of homemade cream of tomato soup and let everyone create their own bowl.
Make it a Full Meal:
- Side Salad with Avocado Lime Ranch Dressing
- Chicken Sliders
- Pizza Bites
- Easy Tiramisu
- Chocolate Lava Mug Cake
Recipe Questions:
Can you freeze tomato soup?
Yes you can freeze this particular soup if you used heavy cream. If you used any other milk in this tomato soup recipe, I would recommend freezing the tomatoes and broth first, then add the milk and cheese LATER when you are reheating it.
Why does my tomato soup taste bitter or sour?
Some tomatoes are more acidic than others which can cause a bitter or sour taste. Here are a couple different things that we have tried that neutralize the flavor. Just add a little bit at a time to the homemade tomato soup until the flavor improves.
- Baking soda (only 1/4 teaspoon at a time because too much can cause a metallic taste)
- Red wine vinegar
- Sugar or Honey
- Butter
Why did my tomato soup curdle?
Tomatoes are an acidic fruit. Taste the tomato mixture before adding the cream. If it tastes bitter or sour, add a pinch of baking soda BEFORE adding the cream.
Adding cold cream liquids to a hot mixture can also cause it to curdle. PRO TIP: Temper the cream with a little bit of the hot soup before adding it to the rest of the soup.
Light cream is also more prone to curdle than heavy cream. The fat content in the heavy cream protects the dairy from curdling.
Other easy soup recipes:
- Cheesy Chicken Soup
- Dr. Pepper Chili
- Pizza Soup
- Chicken Corn Chowder
- Easy French Onion Soup
- White Chicken Chili
- Easy Broccoli Cheddar Soup
Easy dessert recipes you’ll love:
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Best Creamy Tomato Soup Recipe
Looking for a smooth and creamy homemade soup that can be ready in under 30 minutes? One sip of this Best Creamy Tomato Soup and you will never buy store bought again. Our friends and family love this recipe and yours will too.
Ingredients
- 2 - 28 ounce cans whole peeled tomatoes
- 1 quart chicken broth
- 2 heaping Tablespoons minced garlic
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Puree the tomatoes in a blender or food processor.
- Pour the tomatoes, broth, and garlic in a large pot. Bring to a boil over medium heat. Reduce heat and simmer for 2-3 minutes. (taste the mixture and if it is bitter or sour, add 1/4-1/2 tsp. baking soda to neutralize the flavor)
- Stir 1/4 cup hot soup into the heavy cream to temper it. Add the tempered cream and Parmesan cheese. Bring the soup back to a very slight boil, then reduce the heat and simmer for about 15 minutes.
- Puree the soup again with an immersion blender to make it smooth and creamy.
- Serve with shredded parmesan cheese, grilled cheese sandwich croutons, and fresh basil, if desired.
Notes
*You can also add red wine vinegar, sugar, honey, or a little bit of butter to neutralize a sour or bitter tasting tomato soup.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 201Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 970mgCarbohydrates: 12gFiber: 2gSugar: 7gProtein: 7g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This looks like my favorite soup from panera! Love it!
Tomato soup is one of my favorite comfort foods. Thanks for making this both easy and delicious.
This tomato soup is the BEST!!! Only tomato soup I ever make!
Now, I just need a grilled cheese sandwich! This tomato soup is creamy & full of so much flavor!
I loved how easy this recipe was!
I think your link to the actual recipe is broken. Uh oh…
Hi, Kassie. We had a site issue today that took down all the recipe cards. Everything should be fixed and showing now.
Really happy with my end result, I halved everything for a smaller serving, added about half a teaspoon of sweet paprika and cayenne pepper. Added stock and slightly less water and it come out amazing.
Excellent Cream of Tomato soup! Everyone loves it and quick and easy to make.
How many whole fresh tomatoes would you use for this if you didn’t want to use canned?
I have only made this soup using the cans of tomatoes, so I’m not quite sure. If you have a kitchen scale, you could measure out 56 ounces of fresh peeled tomatoes to use. I hope that helps.
I just put this in my crockpot. Left out the cream and cheese for now, will add at the last 30 minutes. Will let you know how it turns out!
if i want to make a bigger batch, should i just double all ingredients?!
Yes, if you are needing a bigger batch, just double the ingredients. But be sure you have a large enough pot to hold all of it. I hope you enjoy the soup!
I just made this tonight and it’s amazing!! I received about 50lbs of tomatoes and am trying to find ways to use them up. They are fresh so I baked them first with olive oil and salt and pepper and blended them up. They leave a bit of a bitter after taste but I combated that with 1/4tsp baking soda and fixed that up instantly! Thanks for this yummy recipe!
That’s awesome! I love hearing when people make the recipes I share here. And awesome job figuring out how to balance the bitter taste of the roasted tomatoes. I never would have thought of baking soda. I usually add a little sugar or honey if the tomatoes have a slightly bitter or acidic flavor. I also hear red wine vinegar can help.
When I made this soup the cream almost seemed to curdle. What did I do wrong?
I am so sorry to hear that. We make this soup all the time, and I have never had it happen. Was your cream light or heavy? Light cream is more prone to curdle. If it isn’t fresh it can also curdle. Also, if your soup is too hot when you add the cream it can curdle. Make sure the temp is lowered as it simmers. One thing you can do is add a little soup to the cream to temper it before adding it to the rest of the soup. Another reason for curdling could be the acid in the tomatoes. Adding a 1/2 teaspoon of baking soda to the tomato mixture can help to neutralize the acidity. A teaspoon of butter can also help with this too. I hope all that info helps and you give the soup another chance. It really is one of our favorites!
I want to try if this is the best tomato soup. It looks very nice and delicious
It was raining and definitely a soup kind of day so I made this and it was delicious! It was just my daughter and I so I used 1 can diced tomatoes, 1 cup broth, 1/2 tbsp garlic and 1/4 each of cream and parmesan. I added 1 oz of cream cheese because of course (seriously, it added tanginess and provided creaminess, try it!). It was so creamy and delicious. Made a pesto cheddar grilled cheese, and we had a restaurant worthy meal in no time. Thanks for the recipe, this is a keeper!
Yay for soup making weather! I am so thrilled you made and loved this recipe. And I’m totally adding cream cheese the next time we make a pot. Thanks for the tip!
I made this because I love tomato soup. I ate gallons of the canned stuff my entire life but can’t handle it anymore because of all the salt. I used your recipe to.the.letter, then modified. I added about 1/2 t of sugar, a pinch of baking soda and extra cream. I had to throw in a T. Of butter too. I strained out the garlic before the 2nd puree. This was excellent. I made half a recipe and ate it all myself. Thanks for this!
I’m just trying to find the freaking recipe. I have to go through page after page of somebodies monologue of how their recipe changed the world. I scrolled threw this page 3 times and I still can’t even find the recipe. Which is sad, so now I just have to go to another website. Maybe keep things simple for once. ?
I’m sorry you had so much trouble finding the recipe. Seriously, just keep scrolling. Most recipes on a blog are at the very bottom after all the pictures and recipe tips.
I’m making this ahead of time. Can I store it in the fridge overnight?
Yes you can. I usually make a big pot early in the week, and then we eat it all week long. It reheats really well. I hope you enjoy it.
I wanted to love this and I’m wondering what I can do to salvage what I made. It’s so runny, not thick or creamy at all. I had it simmering for easily twice as long to see if it would thicken up- didn’t work…Also added a 2nd helping of Parmesan and heavy cream to see if that would help thicken it up – nope! I’m not skilled enough to know what to do here. Any thoughts or suggestions? I was really hoping for something thicker – closer to a bisque maybe?? When I pureed the canned tomatoes, I didn’t drain them first- should I have?? Just trying to figure out why mine turned out so “meh” when others had such a great result. Appreciate any insights on thickening it up!
I’m not sure how thick you were wanting this to be. This isn’t a super thick soup recipe. It simmers down a little bit, but I wouldn’t say it is a thick style soup at all. It’s slightly thicker than a canned version. The extra cream will definitely thin it out more too. The only thing I can think of to thicken it is mixing a little bit of warm soup with some cornstarch, then whisk that mixture into the pot of soup and simmering it again. Another option is instant potato flakes. I hope that helps.