Description

Creamy Tomato Soup

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: ~30–35 minutes
Yield: ~6 servings

Velvety, flavorful, and soul-warming—this soup is perfect on its own or paired with a grilled cheese sandwich.

Ingredients

Scale

Soup Base:

2 tbsp olive oil or butter (or 1 tbsp each)
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tbsp tomato paste (optional but recommended)
2 (14.5 oz) cans crushed or whole tomatoes
2 cups vegetable or chicken broth
1 tsp sugar
½ tsp salt
½ tsp black pepper
½ tsp dried basil or thyme (optional)
½ cup heavy cream or half-and-half (or coconut cream for dairy-free)
Optional: pinch of red pepper flakes for heat

Instructions

1. Prep

Dice onion, mince garlic, and measure all ingredients.

2. Cook Aromatics

In a large pot over medium heat, heat oil/butter. Add onions and cook 5–7 minutes until soft. Add garlic and tomato paste; cook 1–2 minutes until fragrant.

3. Simmer

Add tomatoes, broth, sugar, salt, pepper, and herbs. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.

4. Blend

Turn off heat. Use an immersion blender to purée until smooth, or carefully blend in batches with a countertop blender.

5. Finish

Stir in cream and warm gently for 2–3 minutes (do not boil). Adjust seasoning to taste.

6. Serve

Ladle into bowls and garnish with fresh basil, a drizzle of cream, or homemade croutons. Perfect with a grilled cheese sandwich!

Notes

Acidity too high? Add sugar, or a tiny pinch of baking soda (1/8 tsp).
Too thin? Simmer longer uncovered or add a cornstarch slurry.
Make ahead: Freeze before adding cream. Reheat and stir in cream when serving.
Flavor twists:
- Roasted red pepper
- Spicy arrabbiata
- Vegan coconut cream
- Creamy bisque with milk instead of broth
- Fresh herbs added at the end

Nutrition

Calories: 180 cal Per Serving
Sugar: 9g
Fat: 12g
Carbohydrates: 16g
Fiber: 3g
Protein: 3g