Creamy Tomato Soup

Creamy Tomato Soup Recipe – a grown-up version of my favorite childhood soup. Shallot, butter, garlic, oregano, red pepper flakes, tomato juice, crushed tomatoes, chicken base, sugar, heavy cream, salt, and pepper. We served the soup with some yummy parmesan croutons and an ooey gooey grilled cheese sandwich. Comfort food at its best!

bowl of tomato soup topped with basil and parmesan cheese with text overlay

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Homemade Tomato Soup Recipe

This Creamy Tomato Soup is a new favorite. A velvety smooth base made from juicy tomatoes simmered to perfection with herbs and heavy cream. It’s hearty and comforting, perfect for a chilly day. And the best part? It’s so easy to make! All you need are a few pantry staples and a little bit of time, and you’ll have a bowl of the most delicious tomato soup you’ve ever tasted. Pair it with a grilled cheese sandwich, and you’ve got the ultimate comfort food experience. Trust me, once you try this homemade version, you’ll never go back to the canned stuff again!

bowl of tomato soup topped with basil and parmesan cheese

How to Make Creamy Tomato Soup

This soup is super easy to make with only a few simple ingredients. Melt butter over medium-high heat in a Dutch oven or large saucepan. Add chopped shallots to the pot and cook until they are soft. Put fresh garlic in the pot and cook for an additional 30 seconds. Add oregano, red pepper flakes, crushed tomatoes, tomato juice, chicken base, sugar, and heavy cream. Stir well. Season with kosher salt and freshly ground black pepper. Bring the soup just to a boil. Reduce heat to medium heat and simmer for 15 to 20 minutes, until warm. Garnish with parsley or fresh basil.

Helpful Tips and Frequently Asked Questions

  • Make sure to use high-quality canned tomatoes. I prefer San Marzano tomatoes.
    • San marzano tomatoes are only sold as whole tomatoes. Use an immersion blender or food processor to crush the tomatoes.
  • We topped our bowls with some easy parmesan crisps. To make the parmesan crisps, heat the oven to 400ºF. Arrange fresh shredded parmesan cheese in a circle on a parchment-lined baking pan and bake for 5 minutes. Feel free to sprinkle the crisps with some garlic or Italian seasoning.
  • You can use chicken broth or vegetable broth.
  • For a more rich flavor, swap half of the olive oil with butter.
  • Variations/Additions:
    • onions
    • bell peppers
    • carrots
    • fresh tomatoes
    • canned tomatoes
    • olive oil
    • balsamic vinegar
  • Is Creamy Tomato Soup gluten-free? Yes, all of the ingredients in the soup are gluten-free.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
bowl of tomato soup topped with basil and parmesan cheese

What to Serve with Tomato Bisque

This easy soup recipe really hit the spot. It is perfect for chilly nights or when you are just craving a bowl of delicious soup. Our go-to side is a crispy, gooey grilled cheese sandwich! The combination of the smooth, velvety soup with the crunchy, buttery bread and melty cheese is simply divine.

Another option is to serve some crusty bread on the side for dipping in the soup. It’s perfect for soaking up all that delicious tomato-y goodness. So, whip up a batch of this soup and get ready for a cozy and satisfying meal!

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bowl of tomato soup topped with basil and parmesan cheese with text overlay

Creamy Tomato Soup

Yield: 6 people
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Creamy Tomato Soup Recipe – a grown-up version of my favorite childhood soup. Shallot, butter, garlic, oregano, red pepper flakes, tomato juice, crushed tomatoes, chicken base, sugar, heavy cream, salt, and pepper. We served the soup with some yummy parmesan croutons and an ooey gooey grilled cheese sandwich. Comfort food at its best!

Ingredients:

  • 1 shallot diced
  • 2 Tbsp butter
  • 2 garlic cloves minced
  • 1 tsp oregano
  • dash red pepper flakes optional
  • 1 (28-oz) can crushed tomatoes
  • cups tomato juice
  • 1 Tbsp chicken base or chicken boullion
  • ¼ cup sugar
  • cups heavy cream
  • salt and black pepper, to taste

Instructions:

  • In a Dutch oven over medium high heat, melt butter. Add shallot and cook until starting to soften. Add garlic. Cook for an additional 30 seconds.
  • Add remaining ingredients and cook just until it starts to boil. Reduce heat to simmer and cook for 15 minutes.
  • Serve warm.

Notes:

  • We topped our bowls with some easy parmesan crisps. To make the parmesan crisps, heat the oven to 400ºF. Arrange fresh shredded parmesan cheese in a circle on a parchment-lined baking pan and bake for 5 minutes. Feel free to sprinkle the crisps with some garlic or Italian seasoning.
  • Can use chicken broth or vegetable broth.
  • Variations/Additions:
    • onions
    • bell peppers
    • carrots
    • fresh tomatoes
    • canned tomatoes
    • olive oil
    • balsamic vinegar
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.

Steph

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Comments

  1. This is my “Go To” tomato soup. It’s so simple to make and yet so tasty! I follow the recipe exactly, though sometimes I use half-and-half instead of heavy cream depending on what I have on hand. I usually serve it with croutons or grilled cheese sandwiches.

  2. Love this recipe! I also grew up with canned tomato soup made with milk.
    I subbed a block of cream cheese for the heavy cream, and added some homemade ham broth I’d made (and frozen) a few months ago from the remains of a ham bone, then left out the chicken boullion. It’s so good!

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