There’s nothing better than a bowl of Creamy Tomato Soup on a cold day! It’s loaded with flavor from onions, tomatoes, and fresh basil, and a touch of cream for the perfect texture. It’s ready in under an hour making it ideal for weeknights!
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Creamy tomato soup is definitely on our list of top cozy and comforting soups!
It’s easy to make and so much better than any canned or boxed soup from the grocery store.
I love to serve it alongside grilled cheese sandwiches and a salad for a full meal.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Tomatoes. I’m using canned whole plum tomatoes that I blender-pulse. If you like a chunkier tomato soup, you can pulse half the tomatoes and hand crush the rest.
- Onions. Any onion variety is fine, but sweet onions will add a good sweetness to the soup.
- Wine. A dry white wine, such as Sauvignon Blanc or Pinot Grigio is recommended here.
- Sugar. Depending on the sweetness of the tomatoes and onions you might need to add a touch of sugar before serving.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Finely dice 2 large sweet onions and mince 4 cloves of garlic. Blender pulse 2 28-ounce cans of whole plum tomatoes and set aside. Heat a large pot or Dutch oven to a touch less than medium and add 5 tablespoons of unsalted butter, the onions, and a pinch of salt and cook for about 10-12 minutes, or until very soft and translucent. Lower the heat and/or add splash of water if they start to brown. Add the garlic and cook until fragrant, about 1-2 minutes.
- Add 3 tablespoons of all-purpose flour and cook until the white specks have disappeared, about 1-2 minutes.
- Add 1/2 cup of dry white wine and bring to a boil for 1 minute while scraping the bottom of the pot to remove any brown bits.
- Add 3 cups of homemade or low-sodium chicken stock and the plum tomatoes and bring to a boil, then reduce the heat to a simmer and cook for 10 minutes.
- Add 1 cup of heavy cream, then stir and simmer until well incorporated, about 3 minutes.
- Taste test and adjust salt and pepper as needed. If the soup isn’t sweet enough, add sugar to taste, then stir in half of the basil. If you’d like your soup even smoother, use an immersion blender. If the soup is too thick for your liking, add a touch more water or chicken stock to thin it out. Serve in bowls and top with the remaining basil, croutons, or parmesan cheese, if desired. A nice drizzle of extra virgin olive oil works well too. Enjoy!
Top tips
- Use homemade stock. Whenever possible, use homemade chicken stock. It gives you greater control over the sodium level in your dish and it tastes better than boxed stock.
- Sweetness. Tomatoes are acidic in nature so if you find your tomato soup to be too acidic for your liking, simply add a little sugar at a time to adjust.
- Make ahead. As with most soups and stews, tomato soup will taste better once it’s hung out in the fridge overnight. That said, I understand if you just can’t wait to eat it because it really is that good!
More weeknight soup recipes
Here are just a few more of our favorite easy soup recipes. I hope you love them!
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Creamy Tomato Soup
Ingredients
- 5 tablespoons unsalted butter
- 2 large sweet onions finely diced
- 4 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 2 28-ounce can whole plum tomatoes blender pulsed
- 3 cups low-sodium chicken stock
- 1 cup heavy cream
- 1/4 packed cup basil chifanade
- salt and pepper to taste
- 1 tablespoon granulated sugar optional, see notes below
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Instructions
- Heat a large pot to a touch less than medium and add the butter, onions, and pinch of salt. Cook until very soft (about 10-12 minutes), lowering the heat and/or adding splash of water if they start to brown. Add the garlic and cook until fragrant (about 1-2 minutes).
- Add the flour and cook until no longer white (about 1-2 minutes).
- Add the wine and bring to a boil for 1 minute while scraping the bottom of the pot to remove any brown bits.
- Next, add the low-sodium chicken stock and plum tomatoes and bring to a boil. Once boiling, lower the heat to a simmer for and cook for 10 minutes.
- Next, add the cream. Stir and simmer until well incorporated (about 3 minutes).
- Taste test and adjust salt and pepper. If the soup is not sweet enough, add the optional sugar to taste. Mix in half the basil. For a soup with more texture, leave it as is. For a creamier soup use an immersion or countertop blender.
- Top each bowl with the remaining basil. Serve with grated parmesan cheese and top with garlic croutons if you like. Enjoy!
Notes
- Makes 6-8 large bowls.
- Sugar needs to be added according to taste. Some tomatoes will be much sweeter than others.
- If the soup is too thick just add water or low-sodium chicken stock to thin it out.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave or on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
He’s the best chef.
He needs to be a guest on the Today Show.
His recipes are spot on, easy and absolutely delicious.
Been following Chef for years and will continue
We appreciate the comment, Camille!
First time making homemade tomato soup. Looked at a lot of recipes and decided to try Sip and Feast’s over many others because of my delight with a few of their other recipes. SO GOOD! We love garlic so did a few more cloves. Ended up adding a bit of sugar – as suggested in directions it may be needed. I love to make comfort food during the colder months and am so happy to have this. Will make on repeat. Thank you!
We’re so happy you enjoyed, Maureen!
Made tonight and it turned out excellent! My husband and I were extremely pleased! So easy and absolutely outstanding. I can hardly wait to see how much better it will likely be tomorrow after hanging out in the fridge overnight.
We’re so happy you enjoyed, Lisa!
I’m sorry to say that this recipe was a complete failure. Did everything you said and it had no flavor, very thin and not creamy. Whole tomatoes should be substituted with puree or crushed. I used a top brand from Italy as you would use for the Roma tomatoes. My daughter and I both thought it tasted like bile. I hate leaving a review like this because your recipes are usually delicious. Just not this one. I’m sorry!
Hi Laura, we’re sorry you didn’t have success with this recipe. Sounds like you may have had some bad tomatoes based on your comment about it tasting like bile.
Thank you Tara. I think you may be right about the tomatoes. Very watery in the can. Was a top brand with the letter “T”. Have always liked this brand. I’ll try again because I know Jim knows his way around the kitchen.
I have high cholesterol what can I substitute for the cream.
Hi Janet, we haven’t tested the recipe with a substitute for cream, however, you could omit the cream entirely and just have tomato soup. It won’t be as thick or creamy, but will still be good.
Try plain Greek yogurt