Creamy Tomato Soup

why make this recipe

This creamy tomato soup is warm, simple, and quick. It uses canned tomatoes and a few pantry items. You make it fast on a weeknight. It tastes rich and smooth with little work.

introduction

This soup is smooth and comforting. It uses everyday ingredients and a short cook time. If you like warm, simple soups, you may also enjoy a classic shepherd’s pie soup.

how to make Creamy Tomato Soup

You cook the onions and garlic first. Then you add the tomatoes, broth, and basil. Simmer to blend the flavors. Puree until smooth. Stir in cream and season to taste. Serve hot with cheese and basil.

Ingredients :

• 2 cans of tomatoes (diced or crushed)
• 1 cup of vegetable or chicken broth
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of dried basil
• 1 cup of heavy cream or half-and-half
• Salt and pepper to taste
• Grated Parmesan cheese for garnish
• Basil leaves for garnish

Directions :

1. In a pot over medium heat, sauté the onion and garlic until softened.
2. Add the canned tomatoes, broth, and basil. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Use an immersion blender or regular blender to puree the soup to your desired consistency.
4. Stir in the cream and season with salt and pepper.
5. Serve hot, garnished with Parmesan cheese and fresh basil, alongside grilled cheese sandwiches.

how to serve Creamy Tomato Soup

Serve hot in bowls. Add a sprinkle of Parmesan on top. Place a basil leaf for color. Pair with a grilled cheese sandwich or crusty bread. Offer pepper and extra cheese on the side.

how to store Creamy Tomato Soup

Let the soup cool to room temperature. Put it in an airtight container. Keep in the fridge for 3–4 days. Reheat gently on the stove or in the microwave. For longer storage, freeze up to 3 months in a freezer-safe container.

tips to make Creamy Tomato Soup

• Use good canned tomatoes for best flavor.
• Cook the onions until soft for a sweeter base.
• Blend carefully; hot soup can splatter in a regular blender. Cool slightly and hold the lid with a towel.
• Add cream last and warm gently—do not boil after adding cream.
• Taste and adjust salt and pepper at the end.

variation (if any)

• Make it dairy-free: use coconut milk or a plant-based cream instead of heavy cream.
• Add roasted red peppers for a smoky flavor.
• Stir in a spoon of tomato paste for a deeper tomato taste.
• Make it spicy: add a pinch of red pepper flakes while simmering.

FAQs

Q: Can I use fresh tomatoes?
A: Yes. Use about 4 cups chopped fresh tomatoes. Cook longer until they break down.

Q: Can I skip the cream?
A: Yes. Skip or use a milk substitute for lower fat or dairy-free soup.

Q: How do I make the soup smooth without an immersion blender?
A: Let the soup cool a bit, then blend in batches in a regular blender. Be careful with hot liquid.

Q: Can I add herbs other than basil?
A: Yes. Thyme or a little oregano work well.

Q: Is this soup freezer friendly?
A: Yes. Cool fully and freeze in airtight containers up to 3 months. Reheat slowly.

Creamy Tomato Soup

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

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Description

This creamy tomato soup is warm, simple, and quick, using canned tomatoes and a few pantry items. It tastes rich and smooth with little work.

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Ingredients

Scale 1x2x3x

• 2 cans of tomatoes (diced or crushed)
• 1 cup of vegetable or chicken broth
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of dried basil
• 1 cup of heavy cream or half-and-half
• Salt and pepper to taste
• Grated Parmesan cheese for garnish
• Basil leaves for garnish

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Instructions

1. Sauté the onion and garlic in a pot over medium heat until softened.
2. Add the canned tomatoes, broth, and basil. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Use an immersion blender or regular blender to puree the soup to your desired consistency.
4. Stir in the cream and season with salt and pepper.
5. Serve hot, garnished with Parmesan cheese and fresh basil.

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Notes

Use good canned tomatoes for best flavor. Blend carefully; hot soup can splatter in a regular blender. Taste and adjust seasoning at the end.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 30mg