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Vibrant, creamy tomato soup garnished with fresh basil and cream swirls, perfect for a delicious homemade tomato soup recipe.
wiame recipes

Easy Creamy Tomato Soup

This easy creamy tomato soup delivers a rich, velvety texture and balanced flavor using simple ingredients like San Marzano tomatoes, onions, garlic, cream, and Parmesan. Ready in just 30 minutes, it’s the perfect comfort meal for any day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Soup
Cuisine: American
Calories: 222
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 tbsp unsalted butter for sautéing
  • 2 yellow onions finely chopped (about 3 cups)
  • 3 cloves garlic minced
  • 56 oz crushed tomatoes preferably San Marzano, with juice
  • 2 cups chicken stock or vegetable broth for vegetarian option
  • 1/4 cup fresh basil chopped, plus more for garnish
  • 1 tbsp sugar to balance acidity
  • 1/2 tsp black pepper or to taste
  • 1/2 cup heavy cream or more to taste
  • 1/3 cup Parmesan cheese freshly grated, plus more to serve

Equipment

  • Dutch Oven or Stainless Steel Pot
  • Cutting board
  • Chef's knife
  • Immersion blender
  • Wooden Spoon
  • Cheese grater

Method
 

  1. Heat butter in a non-reactive pot or Dutch oven over medium heat. Add chopped onions and sauté for 10–12 minutes until soft and golden.
  2. Add minced garlic and cook for 1 minute until fragrant. Avoid browning the garlic.
  3. Add crushed tomatoes with juice, chicken stock, basil, sugar, and black pepper. Stir to combine and bring to a boil.
  4. Reduce heat to low and simmer partially covered for 10 minutes, allowing flavors to blend.
  5. Blend the soup using an immersion blender until smooth. Alternatively, use a countertop blender in batches and return to the pot.
  6. Stir in heavy cream and Parmesan cheese. Simmer gently (do not boil) until creamy and well blended.
  7. Taste and adjust seasoning with salt, pepper, or additional sugar as needed. Garnish with basil and extra Parmesan before serving.

Notes

For a vegetarian version, use vegetable broth instead of chicken stock. To reduce acidity, add extra cream or a pinch more sugar. Freeze before adding cream for up to 3 months. Reheat gently and stir in cream before serving.