Introduction

There’s something undeniably comforting about a warm bowl of tomato soup. It’s a classic for a reason, evoking childhood memories and offering a simple yet satisfying meal. Recently, I stumbled upon this recipe, and let me tell you, it has become an instant favorite in our household. What truly captivated me was its incredible ease and speed – ready in just 30 minutes! As a busy parent, quick and delicious meals are gold. Following Samira’s instructions, the soup turned out velvety smooth and bursting with flavor, just like in the video. My kids, usually picky eaters, devoured it, and my husband declared it the “best tomato soup” he’s ever had. The creamy texture, balanced sweetness, and subtle tang of tomatoes make it utterly irresistible. Whether you’re looking for a comforting lunch on a chilly day, a light yet satisfying dinner, or a perfect starter for a more elaborate meal, this creamy tomato soup is a winner. It’s become a regular in our rotation, and I’m excited to share this fantastic recipe with you, so you can experience the same warmth and deliciousness in your own kitchen.

Ingredients: The Heart of Flavorful Tomato Soup

To create this luscious creamy tomato soup, you’ll need a handful of readily available ingredients. Each element plays a crucial role in building the soup’s signature taste and texture. Let’s break down what you’ll need, ensuring you have everything at hand before you begin your culinary journey:

US Customary	Metric	Ingredient and Notes for Best Results
1x		Quantity for a Perfect Batch
56 oz	1.6 kg	Crushed Tomatoes: The star of the show! You’ll need two 28oz cans of crushed tomatoes. For an authentic Italian touch and superior flavor, opt for DOP San Marzano tomatoes if you can find them. These tomatoes are known for their sweetness, low acidity, and meaty texture, which translates into a richer, more flavorful soup. If San Marzano tomatoes aren’t available, any good quality crushed tomatoes will work wonderfully.
3 cups	720 ml	Vegetable Stock or Chicken Stock: The liquid base of our soup. Vegetable stock keeps the recipe vegetarian and provides a clean, subtle flavor that complements the tomatoes. Chicken stock adds a bit more richness and depth. Choose low-sodium stock to have better control over the saltiness of the final dish. Homemade stock is always fantastic if you have it on hand, but a good quality store-bought stock is perfectly acceptable and convenient.
1 cup	240 ml	Heavy Cream: This is where the “creamy” in creamy tomato soup truly comes to life. Heavy cream adds a luxurious richness and velvety texture to the soup. For a slightly lighter option, you could use half-and-half, but the soup won’t be quite as decadent. For a dairy-free version (and still creamy!), consider using full-fat coconut cream – it imparts a subtle sweetness that works surprisingly well with tomatoes.
½ cup	50 g	Grated Parmesan Cheese: Parmesan cheese adds a salty, savory, and umami-rich dimension to the soup. Its nutty flavor beautifully complements the sweetness of the tomatoes. Freshly grated Parmesan is always best for flavor and texture. Pecorino Romano cheese can be used as a flavorful alternative. For a vegan version, nutritional yeast can provide a cheesy, umami-like flavor.
2	2	Medium Onions: Onions form the aromatic base of many delicious dishes, and tomato soup is no exception. Medium-sized yellow or white onions are perfect. They provide a foundational sweetness and savory depth. Make sure to chop them finely so they cook down evenly and become translucent, releasing their full flavor.
5 cloves	5 cloves	Small Garlic Cloves: Garlic is another essential aromatic that adds warmth and complexity to the soup. Small cloves are specified to ensure the garlic flavor is present but not overpowering. Fresh garlic is crucial for the best flavor; avoid using pre-minced garlic if possible. Mince the garlic finely to allow its flavors to infuse the soup effectively.
⅓ cup	15 g	Basil Leaves: Basil brings a fresh, herbaceous, and slightly peppery note that brightens up the tomato soup. Fresh basil leaves, chopped, are ideal for their vibrant flavor and aroma. If fresh basil is unavailable, you can substitute with 1 tablespoon of dried basil. However, fresh basil will always provide a superior flavor. Add fresh basil towards the end of cooking to preserve its bright flavor.
3 Tbsp	45 g	Unsalted Butter: Butter adds richness, flavor, and a silky mouthfeel to the soup. Unsalted butter is recommended so you can control the saltiness of the final dish. For a dairy-free option, you can substitute with olive oil or a plant-based butter alternative.
2 Tbsp	30 ml	Olive Oil: Olive oil, preferably extra virgin, adds another layer of flavor and healthy fats. It works beautifully in combination with butter to sauté the onions and garlic, creating a flavorful base for the soup.
1 Tbsp	12 g	Sugar: A touch of sugar is essential to balance the natural acidity of the tomatoes. It doesn’t make the soup sweet, but rather enhances the overall flavor profile and prevents it from being overly tart. You can use granulated sugar, brown sugar, or even a touch of honey.
½ tsp	2.5 ml	Black Pepper: Freshly ground black pepper adds a subtle warmth and spice to the soup. Freshly ground pepper is always preferable for its more robust and aromatic flavor.
To taste	To taste	Salt: Salt is crucial for seasoning and enhancing all the flavors in the soup. Add salt gradually, tasting as you go, and adjust to your preference. Remember that parmesan cheese and some stocks can be salty, so season carefully, especially towards the end.

Instructions: Crafting Your Creamy Tomato Soup Step-by-Step

Now that we have all our ingredients prepped and ready, let’s embark on the simple and rewarding process of making this creamy tomato soup. Follow these step-by-step instructions to achieve soup perfection in just 30 minutes:

Step 1: Prep the Aromatics – Onions, Garlic, and Basil
Begin by preparing your aromatics, which are the flavor foundation of our soup.

Onions: Peel the two medium onions. The easiest way to do this is to cut off the root end, then halve the onion from root to stem. Peel off the outer layers, and then dice the onion into small, even pieces. Uniformly diced onions will cook evenly and release their flavor consistently.
Garlic: Peel the five small cloves of garlic. A quick trick for peeling garlic is to smash each clove gently with the flat side of a knife, which loosens the skin, making it easier to remove. Once peeled, mince the garlic finely. You can use a garlic press or chop it by hand. Finely minced garlic will release its flavor quickly as it cooks.
Basil: Wash and thoroughly dry the basil leaves. Stack the leaves on top of each other and roll them up tightly like a cigar. Then, slice thinly across the roll to create chiffonade ribbons of basil. If you prefer, you can simply roughly chop the basil leaves. Set the prepared basil aside for later use.

Step 2: Sauté the Onions and Garlic – Building Flavor from the Base
This step is crucial for developing the foundational flavors of the soup. Don’t rush it!

Heat the Fats: Place your non-reactive pot (stainless steel, enameled cast iron, or ceramic) on the stovetop over medium heat. Add the 3 tablespoons of unsalted butter and 2 tablespoons of olive oil to the pot. Let the butter melt completely and shimmer slightly, combining with the olive oil. The combination of butter and olive oil provides both richness and prevents the butter from burning.
Sauté the Onions: Add the diced onions to the pot. Stir them to coat them evenly in the butter and oil mixture. Cook the onions for approximately 10 minutes, stirring occasionally. The goal is to sauté them until they become translucent and softened. They should be soft to the touch and slightly see-through, but not browned. Sautéing the onions slowly releases their sweetness and mellows their sharp flavor, creating a delicious base for the soup.
Add the Garlic: Once the onions are translucent, add the minced garlic to the pot. Stir to combine the garlic with the onions. Cook for another minute, stirring constantly, until the garlic becomes fragrant. Be careful not to burn the garlic as it can turn bitter quickly. You’ll know it’s ready when you can smell its aromatic fragrance filling your kitchen.

Step 3: Simmer the Soup – Letting the Flavors Meld
Now it’s time to bring all the main ingredients together and let them simmer, allowing their flavors to deepen and harmonize.

Add Tomatoes, Stock, Basil, Sugar, and Pepper: Pour in the 56 oz of crushed tomatoes (two 28oz cans) into the pot with the sautéed onions and garlic. Then, add the 3 cups of vegetable or chicken stock. Next, add the chopped basil (reserving some for garnish if desired), 1 tablespoon of sugar, and ½ teaspoon of black pepper.
Combine and Bring to a Simmer: Stir all the ingredients together until they are well combined. Increase the heat to medium-high and bring the soup to a boil. Once it reaches a boil, reduce the heat to low, so the soup is simmering gently.
Simmer for 10 Minutes: Cover the pot loosely with a lid and let the soup simmer for 10 minutes. Simmering allows the flavors of the tomatoes, onions, garlic, basil, and stock to meld together beautifully. It also helps to slightly thicken the soup and develop a richer, more complex flavor.

Step 4: Blend for Creamy Texture (Optional) – Achieving Velvety Smoothness
This step is optional depending on your preferred soup texture. If you love a smooth, velvety tomato soup, blending is the way to go. If you prefer a chunkier, more rustic soup, you can skip this step.

Blending Options: You have two main options for blending the soup:
- Immersion Blender: The easiest and least messy method is to use a hand-held immersion blender. Carefully insert the immersion blender directly into the pot of soup. Blend the soup until it reaches your desired consistency. Start slowly to avoid splashing and blend in an up-and-down motion to ensure even blending.
- Blender: If you don’t have an immersion blender, you can use a regular countertop blender. Important Safety Note: When blending hot liquids in a regular blender, it’s crucial to vent the lid to prevent pressure buildup and potential splattering. Remove the center cap from the blender lid and cover the opening with a folded kitchen towel. Blend the soup in batches, filling the blender only about halfway full with hot soup each time. Blend until smooth, and then carefully pour the blended soup back into the pot.
Chunkier Option: If you prefer a chunkier soup, you can skip the blending step entirely. The soup will still be delicious with a more rustic texture.

Step 5: Add Cream and Parmesan – Finishing Touches for Richness
The final steps bring in the creamy and cheesy elements, adding the final layer of deliciousness.

Stir in Cream and Parmesan: Pour the 1 cup of heavy cream into the soup. Add the ½ cup of grated parmesan cheese. Stir gently to combine the cream and parmesan into the soup.
Simmer for 1-2 Minutes: Continue to simmer the soup over low heat for another 1-2 minutes, stirring occasionally, until the cream is fully incorporated and the parmesan cheese is melted and has slightly thickened the soup. Avoid boiling the soup at this stage, as it can cause the cream to curdle.

Step 6: Season to Taste and Serve – The Grand Finale
The final and most important step – tasting and adjusting the seasoning to your personal preference!

Taste and Adjust Seasoning: Taste the creamy tomato soup carefully. This is the time to adjust the seasonings to your liking. You may need to add more salt, black pepper, or even a pinch more sugar, depending on your taste and the acidity of your tomatoes. Add seasonings gradually and taste after each addition until you achieve the perfect flavor balance.
Serve and Enjoy: Once you are satisfied with the seasoning, your creamy tomato soup is ready to be served! Ladle the hot soup into bowls. Garnish with a sprinkle of fresh basil leaves, a swirl of extra cream, a grating of parmesan cheese, or croutons, if desired. Serve immediately and enjoy the comforting warmth and delicious flavors of your homemade creamy tomato soup!

Nutrition Facts: A Wholesome and Satisfying Bowl

Understanding the nutritional profile of your meals is important. Here’s an approximate look at the nutrition facts for one serving of this creamy tomato soup. Please note that these are estimations and can vary based on specific ingredient brands and portion sizes.

Servings: 10
Calories Per Serving (Approximate): 220-250 kcal

Approximate Nutritional Breakdown Per Serving:

Protein: 6-8g
Fat: 15-18g (primarily from cream, butter, olive oil, and parmesan)
Saturated Fat: 8-10g (from cream, butter, and parmesan)
Cholesterol: 40-50mg
Sodium: 400-500mg (depending on stock and added salt)
Carbohydrates: 15-20g
Fiber: 3-4g
Sugar: 8-10g (naturally occurring from tomatoes and added sugar)

Important Notes:

These values are estimates. For more precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use.
This soup is a good source of Vitamin C from tomatoes and calcium from parmesan.
It’s also a relatively good source of fiber, especially if served with whole-grain bread.
The fat content is moderate to high due to the cream, butter, olive oil, and parmesan, contributing to the soup’s creamy texture and rich flavor.

Preparation Time: Quick Comfort in Minutes

One of the biggest appeals of this creamy tomato soup recipe is its speed and ease of preparation. Perfect for busy weeknights or when you crave a comforting meal without spending hours in the kitchen.

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This remarkably short total time makes it an ideal choice for a quick lunch, a speedy dinner, or even a last-minute appetizer for guests. The minimal prep work mainly involves chopping onions, mincing garlic, and chopping basil, all of which are quick tasks. The cook time is largely hands-off simmering, allowing you to multitask or relax while the soup develops its delicious flavors.

How to Serve: Elevating Your Tomato Soup Experience

Creamy tomato soup is incredibly versatile and can be enjoyed in countless ways. Here are some delightful serving suggestions to enhance your tomato soup experience:

Classic Grilled Cheese Companion: The quintessential pairing! A warm, gooey grilled cheese sandwich dipped into creamy tomato soup is a match made in comfort food heaven. Experiment with different cheeses like cheddar, mozzarella, or Gruyere for varied flavor profiles.
Crusty Bread for Dipping: Serve the soup with slices of crusty baguette, sourdough, or ciabatta bread. The bread is perfect for soaking up every last drop of the flavorful soup. You can lightly toast or grill the bread for added texture and warmth.
Fresh Salad on the Side: Balance the richness of the soup with a fresh, crisp salad. A simple green salad with a vinaigrette dressing, a Caesar salad, or a Caprese salad (tomato, mozzarella, basil) are all excellent choices.
Gourmet Croutons: Elevate your soup with homemade croutons. Toss cubes of bread with olive oil, herbs (like thyme or rosemary), and salt, then bake or pan-fry until golden and crispy. Croutons add a delightful crunch and flavor to each spoonful.
Fresh Herb Garnish: A sprinkle of fresh herbs adds a burst of freshness and visual appeal. Chopped fresh basil (reserved from the recipe), parsley, chives, or oregano are all great options.
Swirl of Cream or Pesto: For an extra touch of richness and flavor, add a swirl of heavy cream, sour cream, or pesto on top of each bowl of soup just before serving. A drizzle of balsamic glaze can also add a tangy sweetness.
Toasted Cheese Sandwich Croutons: Take croutons to the next level by making mini toasted cheese sandwiches and cutting them into crouton-sized pieces. These cheesy croutons are a fun and flavorful addition.
Serve as a Starter: Creamy tomato soup makes an elegant and comforting starter for a multi-course meal. Serve in smaller portions before a main course of pasta, roasted chicken, or fish.
With a Dollop of Sour Cream or Yogurt: A dollop of sour cream, Greek yogurt, or crème fraîche adds a tangy coolness that contrasts beautifully with the warm, rich soup.

Additional Tips for Tomato Soup Perfection

Want to take your creamy tomato soup to the next level? Here are five extra tips to ensure soup success every time:

Use High-Quality Tomatoes: The quality of your tomatoes significantly impacts the flavor of your soup. As mentioned earlier, DOP San Marzano tomatoes are highly recommended for their superior taste and texture. If using canned tomatoes, choose good quality brands and look for “no salt added” varieties to control the sodium levels.
Don’t Skimp on Sautéing the Aromatics: Sautéing the onions and garlic in butter and olive oil is not just a preliminary step; it’s crucial for building a deep and flavorful base for your soup. Sauté them slowly over medium heat until the onions are translucent and the garlic is fragrant, but not browned or burnt. This process releases their natural sugars and mellows their sharpness, creating a richer flavor profile.
Simmering Enhances Flavor: Allowing the soup to simmer for at least 10 minutes (and even longer if you have time) is essential for the flavors to meld and deepen. Simmering allows the tomatoes, stock, herbs, and aromatics to harmonize, resulting in a more complex and well-rounded soup. Low and slow simmering is key to developing rich flavors.
Taste and Adjust Seasoning Throughout: Seasoning is a dynamic process. Taste the soup at various stages of cooking and especially at the end. Adjust salt, pepper, and sugar as needed to balance the flavors. Remember that parmesan cheese and some stocks can be salty, so be mindful of salt levels and add gradually. A touch of acidity, like a squeeze of lemon juice or a dash of balsamic vinegar, can also brighten the flavors at the end.
Control the Texture to Your Preference: Whether you prefer a silky smooth soup or a heartier, chunkier version, this recipe caters to both. For a smooth soup, blend thoroughly with an immersion blender or regular blender. For a chunkier soup, simply skip the blending step. You can also partially blend the soup for a slightly chunky yet creamy texture.

FAQ: Your Tomato Soup Questions Answered

Got questions about making creamy tomato soup? Here are answers to some frequently asked questions, focusing on ingredients and techniques:

Q1: Can I use fresh tomatoes instead of canned tomatoes?
A: Yes, you can definitely use fresh tomatoes! For this recipe, you’ll need approximately 4-5 pounds of fresh tomatoes to yield a similar quantity to 56 oz of canned crushed tomatoes. Roma or plum tomatoes are excellent choices as they are less watery. To use fresh tomatoes, you’ll need to core them, roughly chop them, and then simmer them for a longer time (about 20-30 minutes) to soften and break down. You may also want to peel them first for a smoother texture, although this is optional. Roasting fresh tomatoes before adding them to the soup can also enhance their flavor beautifully.

Q2: Can I make this tomato soup vegan or dairy-free?
A: Absolutely! It’s easy to adapt this recipe to be vegan and dairy-free. Simply make the following substitutions:
* Heavy Cream: Replace heavy cream with full-fat coconut cream or cashew cream for a rich and creamy texture. You can also use plant-based milk like oat milk or soy milk for a lighter, less rich version.
* Parmesan Cheese: Omit parmesan cheese or replace it with nutritional yeast for a cheesy, umami flavor. Vegan parmesan cheese alternatives are also available in many stores.
* Butter: Substitute unsalted butter with olive oil or a plant-based butter alternative for sautéing the onions and garlic.
* Stock: Ensure you use vegetable stock to keep the soup vegetarian and vegan.

Q3: What’s the best type of stock to use for tomato soup?
A: Both vegetable stock and chicken stock work wonderfully in tomato soup. Vegetable stock keeps the recipe vegetarian and offers a clean, subtle flavor that lets the tomato flavor shine. Chicken stock adds a bit more richness and depth of flavor. Choose low-sodium stock to control the saltiness. Homemade stock is always the best for flavor, but good quality store-bought stock is perfectly convenient.

Q4: Can I use dried basil instead of fresh basil?
A: Yes, if fresh basil is unavailable, you can substitute with dried basil. Use 1 tablespoon of dried basil in place of ⅓ cup of fresh chopped basil. However, keep in mind that fresh basil provides a brighter, more vibrant flavor and aroma. If using dried basil, add it earlier in the cooking process (along with the tomatoes and stock) to allow its flavors to fully develop. You can also garnish with a touch of fresh basil if you happen to have some on hand, even if you use dried basil in the soup itself.

Q5: Can I skip the sugar in tomato soup?
A: While you can skip the sugar, it’s generally recommended to include it, especially when using canned tomatoes. Tomatoes, even high-quality ones, can have a natural acidity. A small amount of sugar (just 1 tablespoon in this recipe for a large batch) helps to balance this acidity and enhance the overall sweetness and flavor of the tomatoes. It doesn’t make the soup taste sweet but rather creates a more harmonious and well-rounded flavor profile. If you are very sensitive to sugar, you can reduce the amount slightly or use alternative sweeteners like a pinch of stevia or a teaspoon of honey or maple syrup.

With these tips, tricks, and answers to common questions, you’re well-equipped to make a truly exceptional creamy tomato soup. Enjoy the process and, most importantly, savor every delicious spoonful!