Creamy Tomato Soup is a comforting classic that can easily be made at home. With its smooth and creamy texture, this homemade tomato soup is great to serve on its own or as a starter to a meal. It's a delicious choice to make any time of year.
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Making soup when it's cold outside is a great way to warm up. It's also such a comforting meal that makes you feel cozy.
We love having tomato soup with a loaf of garlic herb bread or grilled cheese. There is something about that classic combo that you never outgrow.
Recently, we had extra canned tomatoes in our pantry, so I made a big pot of homemade tomato soup. This 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 he ever had.
Why Creamy Tomato Soup is the Best
Skip the store bought soup! Tomato soup is one of the easiest soups to make on the stove top in minutes.
- Only 5 ingredients - These 5 fresh ingredients give this soup a bright color and vibrant flavor. It is so much better than opening a can of tomato concentrate.
- Customizable flavor - This creamy soup can be made to your taste preferences. Feel free to adjust the cream to make it more or less rich. Add other ingredients like onions, garlic, or herbs like thyme or rosemary to enhance the flavor.
- Wholesome and nutritious - Many store bought canned soups contain sugar, salt, preservatives, and/or artificial flavors. When you make soup at home, you have control over the ingredients and can avoid these extra additives.
- Quick and easy - Using just a few ingredients you can have a pot of soup on the dinner table in less than 30 minutes.
- Cost effective - It is a great way to use up extra ingredients in your kitchen or garden. Plus, you can freeze the soup base, which will save you time and money later.
Key Ingredients
This recipe for creamy parmesan tomato soup is made with just FIVE simple ingredients. You may have most of these in your kitchen right now.
- Whole Canned Tomatoes - Puree the tomatoes in a food processor before starting.
- Chicken Broth - Adds flavor to the tomatoes as it simmers. Use vegetable broth if you want to make a vegetarian based soup.
- Garlic - Adds more flavor.
- Heavy Cream - Gives this tomato soup recipe a creamy taste and texture. Light cream is not recommended because it can curdle. The fat content in the heavy cream protects the dairy from curdling.
- Grated Parmesan Cheese - This type of cheese adds a saltiness and rich flavor without getting stringy.
Creamy Tomato Soup Toppings
Adding extra things to the top of a bowl of 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.
- Shredded Cheese - Parmesan, Cheddar, Mozzarella
- Croutons
- Fresh Basil or Chives
- Grilled Cheese cubes
BruCrew Tip: Shredded parmesan cheese, fresh basil, and grilled cheese cubes is my favorite combo.
How to Make Tomato Soup
This cream of tomato soup recipe has so much more flavor than the classic canned tomato soup you grew up on. It comes together quickly in one pot.
- Puree tomatoes. Pour two cans of whole peeled tomatoes into a food processor or blender. Pulse until smooth.
- Make the soup base. Pour the tomatoes into a large pot. Add broth and garlic. Let this come to a low boil over medium heat. Remove from the heat.
- Add cream and cheese. Stir in heavy cream and grated Parmesan cheese. Place on the stove and continue heating until it comes to a very low boil again. Reduce the heat and simmer for about 15 minutes.
- Blend until creamy. Use an immersion blender to puree the mixture into a creamy soup. You can skip this if you don't mind the bits of garlic in your soup.
BruCrew Tip: Fill serving bowls with different toppings and set them on the dinner table along with the pot of homemade cream of tomato soup. Let everyone get creative by adding toppings to their own bowl.
Storing Leftover Soup
In the Refrigerator - Place leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, stirring occasionally.
In the Freezer - You can freeze tomato soup with heavy cream. Let it cool to room temperature. Pour the soup into single serving bags or large serving bags, allowing room at the top for expansion as it freezes. Write the date on the bag and freeze for up to 3 months.
To Reheat - Thaw in the fridge overnight or heat from frozen. The soup can be reheated in a pan on the stovetop over low-medium heat or microwaved. Make sure to stir really well to incorporate the ingredients and bring it back to its original consistency.
What to Serve with Tomato Soup
This tomato soup is hearty enough to enjoy with a loaf of bread or some grilled cheese sandwiches for dunking. Here are a few of our other favorites.
- Appetizers - Start off the meal with some easy appetizers such as these pizza bites or these tortilla pizza roll ups.
- Salad - There is a reason the pick two is popular at restaurants. We love making a small side salad and adding a drizzle of avocado lime ranch dressing.
- Sandwiches - Of course, the most popular option is grilled cheese. But a few of our other favorites are chicken sliders, parmesan chicken crescent rolls, or this cheesy beef panini.
- Dessert - End the meal with your favorite crispy chewy chocolate chip cookies or a pan of chocolate chip brownies.
Tips and Tricks
- Save time. Buy cans of crushed tomatoes instead of pureeing the whole tomatoes.
- Add some spice. Diced chiles will give the soup a spicier flavor. You can also add some cayenne pepper to the soup for some heat.
- Use a non-reactive pot. Tomatoes are acidic and can react to certain metals such as aluminum, copper, or cast iron, giving the soup a metallic taste.
- Taste test often. Sample the soup often to make sure the flavor isn't bitter.
- Neutralize the flavor. If your tomato soup is bitter, you can neutralize the flavor with red wine vinegar, sugar, honey, butter, or ¼ teaspoon baking soda.
- Adjust the consistency. Add more or less broth, depending on how thick or thin you like your soup.
- Be careful. If you use a blender or food processor to puree the soup, do not overfill the container. The steam from the hot soup can cause the lid to pop off.
- Make it vegan. Use vegetable broth and a non-dairy cream such as coconut cream.
FAQ
This is a great soup to make 1-2 days ahead of time. Remove it from the fridge and slowly reheat the soup over low-medium heat until it reaches your desired temperature.
Yes, you can freeze this particular soup if you use heavy cream. If you are using any other milk in this tomato soup recipe, I recommend freezing the tomatoes and broth first, then adding the milk and cheese LATER when you are reheating it.
Some tomatoes are more acidic than others which can cause a bitter or sour taste. You can neutralize the flavor by adding red wine vinegar, sugar, honey, butter, or ¼ teaspoon baking soda. Make sure to only add a little at a time to the homemade tomato soup until the flavor improves.
Tomatoes are an acidic fruit and can cause curdling when dairy is added. Adding cold cream liquids to a hot mixture can also cause it to curdle. Temper the cream with a little bit of the hot soup before adding it to the rest of the soup.
Yes, but it is more time consuming than opening a can of tomatoes. You will need to roast, cool, and crush the tomatoes before making the soup.
Other Easy Soup Recipes
- Cheesy Chicken Soup
- Pizza Soup
- Chicken Corn Chowder
- Easy French Onion Soup
- White Chicken Chili
- Broccoli Cheddar Soup
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Recipe
Creamy Tomato Soup
Looking for a smooth and creamy homemade soup that can be ready in under 30 minutes? One sip of this 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 Kraft 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 ¼-1/2 tsp. baking soda to neutralize the flavor)
- Stir ¼ cup hot soup into the heavy cream to temper it. Add the tempered cream and grated 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
- Save time. Buy cans of crushed tomatoes instead of pureeing the whole tomatoes.
- Add some spice. Diced chiles will give the soup a spicier flavor. You can also add some cayenne pepper to the soup for some heat.
- Use a non-reactive pot. Tomatoes are acidic and can react to certain metals such as aluminum, copper, or cast iron giving the soup a metallic taste.
- Taste test often. Sample the soup often to make sure the flavor isn't bitter.
- Neutralize the flavor. If your tomato soup is bitter you can neutralize the flavor with red wine vinegar, sugar, honey, butter, or ¼ teaspoon baking soda.
- Adjust the consistency. Add more or less broth depending on how thick or thin you like your soup.
- Be careful. If you are using a blender or food processor to puree the soup, do not over fill the container because the steam from the hot soup can cause the lid to pop off.
- Make it vegan. Use vegetable broth and a non-dairy cream such as coconut cream.
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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.
Marisa
This has become my son's favorite dish that I make. I have made it now numerous times. He gets so excited every time I make it. I just substitute the broth for vegetable broth and it's a great meal during lent. The funny thing is I have tried to give him tomato soups from restaurants and other stores and he does not like them. This is the only tomato soup he likes!
Xo
Pretty good flavor, downside mine was very watery. I would suggest not using the juice in the whole canned tomatoes (it doesn't specify) and a little less broth maybe a tad more cream and parmesan if you like it thicker and cheesier.
Brian
I used crushed tomatoes and only blended the soup once. I would recommend saving the cup of parmesian and adding it after you blend the soup. The cheese made a mess of my blender and made it difficult to clean.
Easy and delicious recipe.
Jocelyn
I'm really glad you enjoyed the soup! Quick question...what type of Parmesan cheese did you stir into the soup? The dry grated Kraft parmesan doesn't melt quite like shredded or freshly grated cheese, so I'm not sure why it would make a mess in the blender. Although I have only used an immersion blender for this soup.
Lisa Robitaille
If you use something like a blendtec, soup can get warm and get sticky. I put all ingredients in cold, zap with the soup button and heat. No point putting hot soup in a blender. Also, I very much agree with the too watery comment. I use better than bullion and can control my water in the future.
Jocelyn
I actually just use an immersion blender, so there is no issue with a sticky blender. Also, there is no water in this recipe, so no need to control the water.
Jazz
Nice, that was very easy and super tasty. Quality Parm & full fat cream is a must.
Thanks for the recipe
noah smith
Rich, velvety, and bursting with flavor, this creamy tomato soup is comfort in a bowl. Perfect for cozy nights or anytime warmth is needed!"
Jamie
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!
Jocelyn
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.
Cara
It was delicious! I thought it was to thin as well, so I added 1/4 cup flour and whisked it in. I let it simmer 20min longer and added some basil… it was amazing!
Jim
Tried this recipe yesterday with the exception of heavy cream; used 2% milk instead. I thought 2. Tablespoons garlic was a bit much though. Besides that very flavorful.
Leigh
You could always scale back on the chicken broth to thicken it and amp up the tomato flavor. This might help ‘bisque’ it up too.