A pot of the Best Creamy Tomato Soup can be made with just a few ingredients. It’s a delicious and easy tomato soup recipe that can be on your dinner table in under 30 minutes.
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When the weather is cold, all I want to do is huddle under multiple blankets and sip coffee and eat Chicken Noodle Soup all day long. Obviously, not at the same time because that would be quite the strange combo. Shudder!
So here in Florida it has been relatively chilly. Yes, I realize that 50 degrees is not chilly to the rest of you enjoying a real winter, but to my body that’s cold.
In fact, the other morning I was all bundled up in sweats, slippers, and blankets, and I was still cold, so I got up and turned on the heat and made a homemade Salted Caramel Mocha Latte.
I think that’s the first time we have actually used the heat since we moved here a year and a half ago, so it wasn’t the greatest smell for about an hour. But hey, I was warm. Just don’t tell my husband that I have been running the heat while he is out. That can be our little secret. Wink, wink!
With all the cooler weather we are having, all I have been craving for dinner is a pot of easy homemade soup. Growing up I used to love when we would have tomato soup and grilled cheese sandwiches for dinner. It’s a classic combo that you never outgrow.
I had a few cans of tomatoes just sitting there waiting to be used, so I decided on a whim to puree a few and simmer them with some chicken broth and garlic.
I had no idea if the tomato soup was going to be any good, but hey, I figured it couldn’t be that bad, right?
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. Not bad for just throwing a bunch of stuff in a pot and hoping for the best.
Classic Tomato Soup
This recipe for tomato soup is not full of all kinds of crazy ingredients. In fact, all you need are five ingredients, plus some salt and pepper. It’s a quick and easy tomato soup made with canned tomatoes, heavy cream, and grated parmesan cheese.
It has a little more flavor and pizzaz than the classic canned tomato soup you grew up on, but trust me when I say this is so much better!
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 homemade 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 the absolute Best Creamy Tomato Soup I have ever had. Hands down!
How to make the Best 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.
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 chose to puree it again.
Fill bowls with different toppings and set them on the dinner table with the pot of quick tomato soup for a “top your soup” dinner!
Can you Freeze Tomato Soup?
Yes you can freeze this particular soup assuming that you followed my directions and used heavy cream. If you used any other milk in this recipe, I would recommend freezing the tomato and broth first, then when you are reheating it stir in the milk and cheese.
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 you can add to neutralize the flavor. Just add a little bit at a time 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. 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 Creamy Soup Recipes you may enjoy:
- Cheesy Chicken Soup
- Loaded Cauliflower Soup
- Chicken Corn Chowder
- Easy French Onion Soup
- White Chicken Chili
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Best Creamy Tomato Soup
A pot of the Best Creamy Tomato Soup can be made with just a few ingredients. It's a delicious and easy soup recipe that can be on your dinner table in under 30 minutes.
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:
8Serving Size:
1Amount Per Serving: Calories: 201Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 970mgCarbohydrates: 12gFiber: 2gSugar: 7gProtein: 7g
Allyson Zea says
This looks like my favorite soup from panera! Love it!
Rachael Yerkes says
Tomato soup is one of my favorite comfort foods. Thanks for making this both easy and delicious.
Jennifer says
This tomato soup is the BEST!!! Only tomato soup I ever make!
Kristyn says
Now, I just need a grilled cheese sandwich! This tomato soup is creamy & full of so much flavor!
Steph says
I loved how easy this recipe was!
Kassie ODriscoll says
I think your link to the actual recipe is broken. Uh oh…
Jocelyn says
Hi, Kassie. We had a site issue today that took down all the recipe cards. Everything should be fixed and showing now.
Anthony Allen says
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.
Deborah says
Excellent Cream of Tomato soup! Everyone loves it and quick and easy to make.
Heather says
How many whole fresh tomatoes would you use for this if you didn’t want to use canned?
Jocelyn says
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.
Julie D says
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!
Julianne Ingram says
if i want to make a bigger batch, should i just double all ingredients?!
Jocelyn says
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!
Kaley says
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!
Jocelyn says
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.
Stacey says
When I made this soup the cream almost seemed to curdle. What did I do wrong?
Jocelyn says
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!
Melissa says
I want to try if this is the best tomato soup. It looks very nice and delicious
Wendy says
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!
Jocelyn says
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!
Diane says
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!
Kaysha Fayet says
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. 🙄
Jocelyn says
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.