There’s something incredibly comforting about a bowl of creamy tomato soup, especially when it’s homemade. This tomato soup recipe, rich with the sweetness of caramelized onions and a hint of basil, warms your soul just as much as it fills your belly. The velvety texture, combined with the robust flavors from the tomatoes and herbs, creates a beautiful symphony for your taste buds. You can serve it with crusty bread or even croutons for that perfect crunch.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Tomato Soup | Easy Creamy Tomato Soup Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Tomato Soup | Easy Creamy Tomato Soup

I remember the first time I made this Tomato Soup | Easy Creamy Tomato Soup Recipe on a chilly evening, desperate for something cozy after a long day. It was simple and, most importantly, delicious. Now, it has a special place in my heart—and in my recipe book. This easy creamy tomato soup is not just a recipe; it’s an experience that you can whip up in no time, making it perfect for a busy weeknight dinner or a casual lunch gathering with friends. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Takes just 5 minutes of prep and 30 minutes of cooking time.
Irresistible Flavor: A delightful mix of sweet, savory, and creamy that warms you from the inside out.
Eye-Catching Appeal: The vibrant red color of the soup along with fresh basil makes for an impressive presentation.
Flexible Serving: Perfect for cozy dinners, quick lunches, or even as a starter for a larger feast.
Diet-Friendly Options: Easily adaptable to be gluten-free and can be made dairy-free with substitutions.

Ingredients You’ll Need

2 tablespoons unsalted butter: Adds richness and flavor; you can substitute with olive oil for a lighter option.
1 onion (about 1 cup, minced): Sweetens the soup as it cooks; shallots could work well too.
1 cup leek, chopped: Offers a mild onion flavor; you can replace it with more onions if needed.
1 can peeled plum tomatoes (14-ounce/400 milliliters): Provides a robust tomato base; fresh tomatoes can be used but may require more cooking time.
2 cups vegetable stock: Enhances the soup’s flavor; chicken stock is a suitable alternative for a non-vegetarian option.
2 tablespoons double-concentrated tomato paste: Intensifies tomato flavor; regular tomato paste will suffice, but adjust the quantity.
¼ teaspoon black pepper: Offers warmth without overpowering the soup; feel free to adjust based on your taste.
½ teaspoon salt: Essential for balancing flavors; use sea salt or kosher salt as preferred.
1 tablespoon brown sugar: Balances acidity; you can skip it if you prefer a tart flavor.
2 teaspoons dried basil: Gives the soup a fragrant herbal note; fresh basil can be substituted if available.
½ cup half and half: Creates a creamy texture; for a lighter version, use milk or dairy-free alternatives like almond milk.
Fresh basil for garnish, optional: Adds a fresh, vibrant touch when serving.
Croutons for garnish, optional: Provides a delightful crunch to each spoonful.

How to Make Tomato Soup | Easy Creamy Tomato Soup Recipe

Melt the butter: In a medium pot (2 quart/2 liter), melt 2 tablespoons of unsalted butter over medium heat. This rich fat will help to cook the onions and leeks, creating a fragrant base for your soup.

Sauté the vegetables: Add the minced onion and chopped leek to the pot. Sauté for about 3 minutes, stirring occasionally, until the onions are translucent and smelling beautifully sweet.

Combine the tomatoes and seasoning: Next, add 1 can of peeled plum tomatoes, 2 cups of vegetable stock, 2 tablespoons of double-concentrated tomato paste, ¼ teaspoon of black pepper, ½ teaspoon of salt, 1 tablespoon of brown sugar, and 2 teaspoons of dried basil. Stir well, crushing the tomatoes gently with a spatula to break them up.

Simmer the soup: Cover the pot with a lid and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes. The flavors will meld together during this time, offering a delicious aroma.

Incorporate creaminess: After simmering, stir in ½ cup of half and half and bring it back to a gentle boil. This will create that luxurious creamy consistency we all crave in tomato soup.

Purée the soup: Turn off the heat and purée the soup until smooth using an immersion blender. If you don’t have one, carefully transfer it in batches to a regular blender. Just be cautious with the hot liquid!

Adjust the seasoning: Taste your delicious creation and add more seasoning if needed. A bit more salt or pepper can sometimes elevate the soup, so feel free to adjust it to your liking.

Garnish and serve: Finally, ladle your creamy tomato soup into bowls and top it off with fresh basil and croutons if you’d like. It’s the finishing touch that makes all the difference.

Storing & Reheating

You can store leftover creamy tomato soup in an airtight container in the refrigerator for up to 3 days. If you prefer, it can also be frozen in a freezer-safe container for up to 3 months. To reheat, simply warm it on the stove over low heat, stirring often until it’s heated through, about 5–10 minutes. Note that the texture might change slightly after freezing, but a splash of half and half can help bring back its creamy consistency.

Chef’s Helpful Tips

Don’t skip the sautéing: This step builds a flavor base that makes the soup rich and savory.
Check your tomatoes: Ensure the canned tomatoes are of high quality—they make a big difference in taste.
Experiment with herbs: If you’re feeling adventurous, try adding a little thyme or oregano to change up the flavor profile.
Garnishing is key: A swirl of extra cream or a sprinkle of Parmesan cheese can elevate this simple dish to something extraordinary.
Make-ahead option: This soup holds well, so feel free to make it a day in advance to let the flavors deepen.

There’s nothing like a warm bowl of homemade creamy tomato soup to cozy up with on a rainy day or turn a simple dinner into something special. It’s so easy to make, budget-friendly, and filling, you can almost make it a weekly staple. Whether served with a classic grilled cheese or enjoyed solo, it’s sure to satisfy.

Recipe FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! If you prefer fresh tomatoes, you’ll need about 2 pounds. Just roast or boil them until soft, remove the skins, and then continue with the recipe as directed.

How can I make this soup spicier?

To add some heat, you can include a pinch of red pepper flakes while sautéing the onions and leeks or stir in some hot sauce to your taste before serving.

Is this tomato soup vegan-friendly?

Yes! Just substitute the half and half with unsweetened almond milk or coconut cream and use vegetable stock. Voila, a delicious vegan tomato soup!

Can I add vegetables to the soup?

Definitely! You can throw in chopped carrots, celery, or bell peppers when sautéing the onions and leeks for added nutrition and flavor. Just cook them until tender before adding the tomatoes.

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Tomato Soup | Easy Creamy Tomato Soup

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Author: Anna
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soups
Method: Stovetop
Cuisine: Italian

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Description

This Tomato Soup is a delightful combination of creamy goodness and fresh basil, making it a comforting meal for any occasion. Quick to prepare and bursting with flavors, it’s ideal for a cozy dinner or a healthy lunch!

Ingredients

Scale

2 tablespoons unsalted butter
1 onion, minced
1 cup leek, chopped
1 can peeled plum tomatoes (14-ounce)
2 cups vegetable stock
2 tablespoons double-concentrated tomato paste
¼ teaspoon black pepper
½ teaspoon salt
1 tablespoon brown sugar
2 teaspoons dried basil
½ cup half and half
fresh basil for garnish, optional
croutons for garnish, optional

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Instructions

Melt butter in a medium pot over medium heat. Add minced onion and chopped leek; sauté for 3 minutes, stirring occasionally.
Add plum tomatoes, vegetable stock, tomato paste, pepper, salt, brown sugar, and dried basil. Stir well, crushing tomatoes with a spatula. Cover and bring to a boil, then reduce heat to low and simmer for 20 minutes.
Stir in half and half and bring to a boil once more. Turn off heat and purée the soup until smooth.
Taste and adjust seasoning if necessary.
Serve warm topped with fresh basil and croutons, if desired.

Notes

For a richer flavor, sauté the onions and leeks until they are caramelized.
You can use fresh tomatoes instead of canned; just peel and chop them before adding to the pot.
Adjust the amount of half and half for a creamier texture.