Creamy Tomato Soup Recipe
There’s something timeless about a bowl of creamy tomato soup—it’s warm, comforting, and deeply satisfying, no matter the season.
This recipe takes the classic to new heights with layers of flavor: sweet onions slowly softened in butter, garlic for depth, a splash of white wine for brightness, and rich plum tomatoes simmered until perfectly balanced.
A swirl of heavy cream transforms the soup into a velvety indulgence, while fresh basil brings a burst of freshness in every spoonful. Paired with crusty bread, a grilled cheese, or simply enjoyed on its own, this soup isn’t just a meal—it’s a moment of comfort, nostalgia, and nourishment all in one bowl.
Why People Will Love This Creamy Tomato Soup Recipe:
Comfort in a bowl – it delivers that timeless warmth and coziness that reminds people of home.
Balanced flavors – slow-cooked onions, garlic, and a touch of wine create depth that goes far beyond ordinary tomato soup.
Silky richness – the addition of cream transforms the broth into a velvety, indulgent texture.
Freshness of basil – bright herbal notes cut through the richness, keeping every spoonful vibrant.
Customizable texture – leave it chunky for rustic charm or blend it smooth for an elegant, restaurant-style finish.
Perfect pairing – it begs to be enjoyed with grilled cheese, crusty bread, or crunchy croutons.
Nostalgic appeal – it connects to childhood memories, yet feels elevated enough for adults to savor deeply.
Key Ingredients:
Plum tomatoes – the heart of the soup, offering natural sweetness, acidity, and that unmistakable tomato depth.
Sweet onions and garlic – slowly softened in butter, they form a gentle, aromatic base that builds layers of flavor.
Dry white wine – adds brightness and a subtle complexity, lifting the richness of the tomatoes.
Heavy cream – transforms the broth into a velvety, indulgent texture that comforts with every spoonful.
Fresh basil – a fragrant, herbal note that balances the creaminess and brings the soup to life.
Expert Tips:
Choose quality tomatoes – Use whole plum tomatoes packed in juice rather than puree. Their natural sweetness and acidity create a cleaner, richer flavor base.
Slowly sweat the onions – Take time with the onions in butter; low and slow cooking coaxes out their natural sweetness without browning, which keeps the soup smooth and delicate.
Deglaze with intention – That splash of white wine isn’t just for acidity—it also releases caramelized bits from the pot, adding subtle complexity to the broth.
Balance with sugar wisely – Tomatoes vary in sweetness; add sugar only if needed, and in small amounts, to avoid masking the natural flavor.
Control the texture – For rustic charm, leave the soup unblended with tomato pieces intact. For elegance, blend until silky, then strain through a fine sieve for a restaurant-worthy finish.
Layer the basil – Stir half into the soup to infuse flavor, and save the rest for garnish to deliver fresh, bright notes at the end.
Finish with richness – A drizzle of extra cream, a swirl of good olive oil, or a sprinkle of Parmesan right before serving makes each bowl feel luxurious.
Pair with care – Serve alongside crusty artisan bread or a perfectly toasted grilled cheese to transform the soup into a complete, memorable meal.
Creamy Tomato Soup Recipe
Ingredients
Unsalted butter – 5 tablespoons
Sweet onions – 2 large, finely diced
Garlic – 4 cloves, minced
All-purpose flour – 3 tablespoons
Dry white wine – ½ cup
Whole plum tomatoes – 2 cans (28 ounces each), pulsed in a blender
Low-sodium chicken stock – 3 cups
Heavy cream – 1 cup
Fresh basil – ¼ cup, packed and cut into chiffonade
Salt and freshly ground black pepper – to taste
Granulated sugar – 1 tablespoon, optional (adjust depending on tomato sweetness)
Instructions
1. Sauté the aromatics
In a large pot over medium heat, melt the butter.
Add the diced onions with a pinch of salt and cook until very soft, about 10–12 minutes. If they begin to brown, reduce the heat or add a splash of water.
Stir in the garlic and cook for 1–2 minutes until fragrant.
2. Build the base
Sprinkle in the flour and stir, cooking for 1–2 minutes until no longer raw.
Pour in the white wine and bring to a boil for 1 minute, scraping up any browned bits from the bottom of the pot.
3. Simmer the soup
Add the chicken stock and pulsed plum tomatoes.
Bring to a boil, then reduce to a gentle simmer.
Cook for about 10 minutes to allow the flavors to meld.
4. Add the cream
Stir in the heavy cream and let the soup simmer for another 3 minutes until smooth and incorporated.
5. Season to taste
Taste and adjust with salt and pepper.
If the tomatoes aren’t naturally sweet, stir in a little sugar.
Mix in half of the basil.
For a rustic soup, leave it chunky; for a silky finish, blend with an immersion blender or countertop blender.
6. Garnish and serve
Ladle into bowls, top with the remaining basil, and serve with grated Parmesan and garlic croutons if desired.
Enjoy warm!
Notes
Recipe yields 6–8 generous servings.
Adjust sugar to taste—some tomatoes are naturally sweeter than others.
If the soup turns out too thick, simply thin it with a splash of water or extra chicken stock.
Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave.
Important Notes When Making Creamy Tomato Soup:
Serving size – This recipe yields 6–8 generous bowls, making it perfect for a family dinner or a cozy gathering.
Tomato sweetness varies – Since canned tomatoes differ in flavor, you may need to balance acidity with a touch of sugar. Taste as you go to find the right harmony.
Adjusting thickness – If the soup feels too heavy, simply thin it with a splash of water or extra chicken stock until it reaches your preferred consistency.
Texture flexibility – You control the final mouthfeel: leave it rustic with tomato chunks, or blend smooth for a silky, restaurant-style finish.
Storage and reheating – Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop or in the microwave without losing their richness.
Flavor deepens over time – Like many soups, it tastes even better the next day after the ingredients have had more time to meld together.
How To Enjoy Creamy Tomato Soup After Cooking:
1. Let it Rest Briefly
Allow the soup to sit for 5–10 minutes after cooking. This resting period lets the flavors settle and the cream meld more fully with the tomatoes, giving you a smoother, more cohesive taste.
2. Choose the Right Bowl & Presentation
Serve in a warmed bowl to keep the soup hot longer. A wide, shallow bowl works beautifully for garnishing, while a deep bowl keeps the soup cozy and comforting.
3. Enhance with Garnishes
Top each serving with a swirl of heavy cream, a drizzle of good olive oil, or a sprinkle of Parmesan cheese. A few garlic croutons or fresh basil leaves not only add flavor but also elevate the visual appeal.
4. Pair with Perfect Companions
Classic: A golden, crispy grilled cheese sandwich for dipping.
Rustic: A slice of crusty artisan bread or baguette with butter.
Lighter: A fresh green salad with balsamic vinaigrette to balance the creaminess.
5. Create a Dining Experience
Enjoy the soup slowly, savoring the balance of sweetness, acidity, and creaminess. Pair it with a glass of crisp white wine or sparkling water with lemon to cleanse the palate.
6. Save and Savor Later
If you have leftovers, refrigerate in an airtight container. Reheat gently on the stovetop, stirring often to maintain the creamy texture. The flavors deepen overnight, making the second bowl often more delicious than the first.
7. Share the Comfort
This is a dish meant for gathering—serve it at the center of a cozy family dinner, a casual lunch with friends, or even as an elegant starter for a dinner party.
Nutrition Information:
For one serving of your Creamy Tomato Soup (based on 8 servings):
Calories: 210 kcal | Total Fat: 15 g | Saturated Fat: 9 g | Monounsaturated Fat: 3.7 g | Polyunsaturated Fat: 0.9 g | Cholesterol: 45 mg | Sodium: 480–600 mg (depending on added salt and bouillon brand) | Total Carbohydrates: 16 g | Dietary Fiber: 3 g | Sugars: 8 g | Protein: 4 g
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes! Fresh, ripe plum or Roma tomatoes work beautifully. For the best flavor, blanch and peel them first, then simmer longer to allow the liquid to reduce and concentrate.
How do I make this soup vegetarian?
Simply swap the chicken stock for vegetable stock. The rest of the recipe remains the same, and it will still be creamy, flavorful, and satisfying.
Can I freeze creamy tomato soup?
Yes, but freeze before adding the cream for best results. When reheating, stir in the cream at the end to maintain a silky texture without curdling.
How can I make it lighter but still creamy?
Replace heavy cream with half-and-half, evaporated milk, or even unsweetened coconut milk. You’ll keep the creaminess while reducing calories and fat.
What are the best toppings or sides to serve with this soup?
Classic choices include grilled cheese sandwiches, garlic croutons, or Parmesan crisps. Fresh basil, a drizzle of olive oil, or a sprinkle of chili flakes also add a gourmet touch.
Why do I need to cook the onions slowly instead of browning them?
Because slow cooking coaxes out natural sweetness without caramelization, giving the soup a smoother, sweeter base that balances the acidity of the tomatoes.
Do I have to add wine, or can I skip it?
The wine adds brightness and depth, but you can skip it or replace it with a splash of extra stock plus 1 teaspoon of vinegar or lemon juice for acidity.
How do I prevent the cream from curdling when added to the soup?
Make sure the soup is at a gentle simmer, not a rapid boil, when adding cream. Stir continuously as you pour it in, which helps it blend smoothly.
Should I blend the soup or leave it chunky?
It depends on your preference. Blending creates a silky, restaurant-style soup, while leaving it chunky gives a rustic, hearty texture. Both taste delicious.
Can I double the recipe without losing flavor?
Yes! Just scale up all the ingredients evenly. When doubling, allow a slightly longer simmer so the flavors have time to meld, especially if using a larger pot.