Creamy Tomato Soup has long been a favorite for many, and for good reason! This velvety smooth, homemade preparation features sweet San Marzano tomatoes, fresh basil, and a touch of cream and Parmesan. Whether you’re feeling under the weather or just in need of a comforting meal, this soup delivers warmth and satisfaction in every bowl. Let’s dive into the delicious world of this classic dish!
Why You’ll Love This Creamy Tomato Soup
This creamy tomato bisque is not only delicious but also incredibly easy to make, making it a weeknight favorite. Here are some reasons why you will love it:
- Rich flavor: The sweetness of San Marzano tomatoes paired with cream creates a rich tomato soup that comforts the soul.
- Quick preparation: With just 30 minutes of total time, you can whip up a delightful tomato cream soup perfect for busy nights.
- Kid-friendly: This creamy tomato soup for kids is a great way to introduce them to vegetables.
- Versatile: It can be served alone, with grilled cheese, or topped with fresh basil for a gourmet touch.
- Healthy options: You can easily create a vegan creamy tomato soup by substituting cream with coconut milk.
- Comfort food: Perfect for chilly days, this soup will warm you right up!
With its Italian roots and vegetarian appeal, you’ll find this dish fits seamlessly into various meal plans!
Ingredients for Creamy Tomato Soup
Gather these items:
- 4 tablespoons unsalted butter
- 2 large yellow onions, finely diced (about 3 cups)
- 3 cloves garlic, minced (about 1 tablespoon)
- Two 28-ounce cans crushed San Marzano tomatoes, with their juice
- 2 cups chicken stock
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 1 tablespoon granulated sugar
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy whipping cream
- 1/3 cup freshly grated Parmesan cheese (plus extra for garnish)
How to Make Creamy Tomato Soup Step-by-Step
- Step 1: In a nonreactive pot or enameled Dutch oven, melt 4 tablespoons unsalted butter over medium heat. Add the finely diced yellow onions and sauté for 10-12 minutes, stirring occasionally, until they are softened and lightly golden. Incorporate the minced garlic and continue to sauté for 1 minute until fragrant.
- Step 2: Add the crushed tomatoes with their juice, chicken stock, 1/4 cup chopped fresh basil, granulated sugar, and black pepper to the pot. Stir to combine, bring the mixture to a boil, then reduce the heat. Partially cover the pot with a lid and simmer for 10 minutes.
- Step 3: For a chunky soup, proceed to the next step. For a smoother, creamy soup, use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. Alternatively, carefully transfer the hot soup in batches to a standard blender and blend until smooth, pulsing initially to prevent splashes. Return the blended soup to the pot over medium heat.
- Step 4: Stir in 1/2 cup heavy whipping cream and 1/3 cup freshly grated Parmesan cheese. Bring the soup back to a gentle simmer. Taste and adjust seasoning with additional salt and pepper as needed, then remove from heat.
- Step 5: Ladle the hot soup into warm bowls. Garnish each serving with additional freshly grated Parmesan cheese and chopped fresh basil.
Pro Tips for the Best Creamy Tomato Soup
Keep these in mind:
- Serve the soup warm for the best flavor.
- Adjust the thickness of the soup to your preference by varying the blending time.
- Store leftovers in the refrigerator for up to three days.
- For a gluten-free creamy tomato soup recipe, ensure you use gluten-free chicken stock.
- Experiment with a creamy roasted tomato soup by roasting the tomatoes before adding them to the pot for a deeper flavor.
Best Ways to Serve Creamy Tomato Soup
This soup can be served in various delightful ways:
- Pair it with a classic grilled cheese sandwich for a comforting meal.
- Top with a drizzle of balsamic glaze for added complexity.
- Serve alongside a fresh green salad for a complete dinner.
- For a gourmet touch, sprinkle with fresh basil and a bit of Parmesan cheese.
How to Store and Reheat Creamy Tomato Soup
To store, simply place the cooled soup in an airtight container and refrigerate. It can last up to three days. To reheat, gently warm the soup on the stovetop over low heat, stirring frequently until heated through. This makes it perfect for meal prep!
Frequently Asked Questions About Creamy Tomato Soup
What’s the secret to perfect Creamy Tomato Soup?
The key to perfect creamy tomato bisque lies in using high-quality tomatoes and balancing the acidity with a bit of sugar. Fresh basil adds depth and aroma!
Can I make Creamy Tomato Soup ahead of time?
Absolutely! You can prepare this soup in advance and store it in the fridge. Just reheat before serving for the best flavor.
How do I avoid common mistakes with Creamy Tomato Soup?
To avoid common pitfalls, ensure not to overcook the garlic as it can turn bitter. Also, blending the soup until perfectly smooth enhances the texture.
Variations of Creamy Tomato Soup You Can Try
Here are some delightful variations to explore:
- Make a vegan creamy tomato soup by using coconut milk instead of cream.
- Add roasted red peppers for a smoky twist.
- Incorporate spices like cumin or smoked paprika for a unique flavor.
- For a fresh touch, consider a creamy tomato soup with basil or even a dash of lemon juice for brightness.

This homemade creamy tomato soup is perfect for any occasion, whether it’s a cold winter evening or a quick lunch. Enjoy the comforting flavors and let the warmth envelop you!

For more delicious recipes, check out our latest recipes or try making Creamy Tomato Soup with Cheese for an extra twist. If you’re looking for a comforting meal, Cheesy Chicken Noodle Soup is another great option!
For more information on the health benefits of tomatoes, you can visit Healthline.
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Creamy Tomato Soup: 5 Secrets to a Velvety Delight
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A velvety smooth, homemade tomato preparation featuring sweet San Marzano tomatoes, fresh basil, and a touch of cream and Parmesan.
Ingredients
- 4 tablespoons unsalted butter
- 2 large yellow onions, finely diced (about 3 cups)
- 3 cloves garlic, minced (about 1 tablespoon)
- Two 28-ounce cans crushed San Marzano tomatoes, with their juice
- 2 cups chicken stock
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 1 tablespoon granulated sugar
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy whipping cream
- 1/3 cup freshly grated Parmesan cheese (plus extra for garnish)
Instructions
- In a nonreactive pot or enameled Dutch oven, melt 4 tablespoons unsalted butter over medium heat. Add the finely diced yellow onions and sauté for 10-12 minutes, stirring occasionally, until they are softened and lightly golden. Incorporate the minced garlic and continue to sauté for 1 minute until fragrant.
- Add the crushed tomatoes with their juice, chicken stock, 1/4 cup chopped fresh basil, 1 tablespoon granulated sugar, and 1/2 teaspoon black pepper to the pot. Stir to combine, bring the mixture to a boil, then reduce the heat. Partially cover the pot with a lid and simmer for 10 minutes.
- For a chunky soup, proceed to the next step. For a smooth, creamy soup, use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. Alternatively, carefully transfer the hot soup in batches to a standard blender and blend until smooth, pulsing initially to prevent splashes. Return the blended soup to the pot over medium heat.
- Stir in 1/2 cup heavy whipping cream and 1/3 cup freshly grated Parmesan cheese. Bring the soup back to a gentle simmer. Taste and adjust seasoning with additional salt and pepper as needed, then remove from heat.
- Ladle the hot soup into warm bowls. Garnish each serving with additional freshly grated Parmesan cheese and chopped fresh basil.
Notes
- Serve the soup warm for the best flavor.
- Adjust the thickness of the soup to your preference by varying the blending time.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Creamy Tomato Soup, Tomato Soup, Italian Soup