This cream of tomato soup turns a handful of pantry staples into the kind of bowl you crave on a cold evening.
It is rich, velvety, and deeply tomatoey, and it tastes like it simmered on the stove all day even though it comes together in under an hour.
I make a batch of this soup almost every month once the weather turns cool.
It disappears fast in my house, especially when it is paired with a warm, buttery grilled sandwich.
What makes this version stand out is the balance. The tomatoes get sweet and deep from a quick simmer in the pot, the broth ties everything together, and a splash of cream smooths out any sharp edges.
I actually landed on this exact method while tweaking my tomato basil soup, until I figured out the ratio of cream to tomatoes that gives this version its own identity.
Grab your biggest pot and get ready for a soup that beats anything from a can.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Cream Of Tomato Soup Recipe
This soup hits that nostalgic, comforting note without any of the canned aftertaste. It is smooth, a little sweet, and rich enough to feel like a treat.
It also comes together with basic ingredients you likely already have on hand. No fancy techniques, no long ingredient list, just a pot and a blender.
- Ready in under an hour from start to finish
- Made with canned tomatoes, so it works any time of year
- Silky, restaurant-style texture from a quick blend
- Naturally gluten free if you skip the flour and use a cornstarch slurry instead
- Freezes beautifully for easy weeknight dinners
You might also enjoy: Tomato Soup Recipe
Ingredients
Every ingredient here earns its place in the pot. The tomatoes are the star, so it is worth reaching for a good quality can if you can find one.
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all purpose flour
- 2 cans (28 ounces each) whole peeled San Marzano tomatoes, with their juices
- 3 cups vegetable broth or chicken broth
- 1 teaspoon granulated sugar
- 1 bay leaf
- 1/2 teaspoon dried basil, or a few fresh basil leaves
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh basil, for garnish, optional
- Croutons, for serving, optional
This pairs beautifully with my cream of celery soup if you want to build out a full soup rotation for the week.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, though a couple of good tools make the process much smoother.
- Large Dutch oven or heavy bottomed soup pot
- Immersion blender, or a standard blender used in batches
- Fine mesh strainer, optional, for an extra smooth finish
- Wooden spoon
- Measuring cups and spoons
- Ladle
Read Also: Cream Of Broccoli Soup Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend after making this soup more times than I can count.
1. Le Creuset Enameled Cast Iron Dutch Oven
This pot heats evenly and holds its temperature well, which matters when you are trying to coax deep flavor out of tomato paste without scorching it.
It is heavy, it lasts for decades, and the enamel wipes clean in seconds even after simmering tomato sauce for an hour.
2. Breville Control Grip Immersion Blender
Blending hot soup directly in the pot saves you from transferring scalding liquid into a blender jar.
This one has a locking angled blade guard that keeps splatter down, and the variable speed control makes it easy to get the soup completely smooth.
3. San Marzano Whole Peeled Tomatoes, DOP Certified
Not all canned tomatoes are created equal, and this soup is simple enough that the quality of the tomatoes really shows.
DOP certified San Marzano tomatoes are sweeter and less acidic than standard canned tomatoes, which means less sugar needed to balance the soup.
4. OXO Good Grips Fine Mesh Strainer
If you want that ultra silky, restaurant style texture, straining the soup after blending removes any lingering seeds or fibrous bits.
This strainer has a comfortable handle and a sturdy hook that rests securely on the edge of a bowl or pot.
I learned a lot of these tricks while perfecting my cream of cauliflower soup, and the same tools work wonders for both soups.
Step-by-Step Instructions: How to Make Cream Of Tomato Soup
1. Sauté the Onion and Garlic
- Set a large Dutch oven or heavy bottomed pot over medium heat and add the 2 tablespoons of butter.
- Once the butter has melted and starts to foam slightly, add the diced onion.
- Cook the onion, stirring occasionally, for about 5 to 6 minutes, until it turns soft and translucent but not browned.
- Add the minced garlic and cook for another 30 seconds to 1 minute, stirring constantly so it does not burn.
2. Build the Tomato Base
- Stir in the 2 tablespoons of tomato paste and cook for 2 to 3 minutes, stirring often, until it darkens slightly and smells fragrant.
- Sprinkle in the 2 tablespoons of flour and stir constantly for about 1 minute to cook off the raw flour taste. This mixture will look thick and paste-like, which is normal.
- Slowly pour in the vegetable or chicken broth while whisking, so the flour does not clump.
3. Add the Tomatoes and Simmer
- Add both cans of San Marzano tomatoes along with their juices directly into the pot.
- Use a wooden spoon to gently break up the whole tomatoes into smaller pieces.
- Stir in the sugar, bay leaf, and dried basil, if using.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for 25 to 30 minutes, stirring occasionally, until the soup has thickened slightly and the flavors have melded together.
- Remove and discard the bay leaf.
4. Blend the Soup Until Smooth
- Using an immersion blender, blend the soup directly in the pot until it is completely smooth, with no chunks of tomato remaining.
- If using a countertop blender instead, work in small batches, filling the blender no more than halfway each time, and hold a folded kitchen towel over the lid to prevent hot splatter.
- For an extra silky finish, pour the blended soup through a fine mesh strainer back into the pot, pressing gently with the back of a spoon.
5. Stir in the Cream
- Return the pot to low heat, if it was removed.
- Slowly pour in the 1 cup of heavy cream, stirring constantly as you add it.
- Heat the soup gently for 3 to 5 minutes, but do not let it come to a boil once the cream is added, since boiling can cause the cream to separate.
6. Season and Serve
- Taste the soup and season with salt and freshly ground black pepper as needed.
- Ladle the hot soup into bowls.
- Top with fresh basil and croutons, if desired, and serve immediately.
The same technique works beautifully in my cream of potato soup, especially the trick of blending directly in the pot to save on dishes.
Tips for The Best Cream Of Tomato Soup
A few small adjustments can take this soup from good to exceptional. Keep these in mind as you cook.
- Use canned whole tomatoes rather than pre-diced ones, since whole tomatoes tend to have a fresher, less metallic flavor
- Do not skip the sugar, since it balances the natural acidity of the tomatoes
- Warm the cream slightly before adding it so it blends in smoothly instead of cooling down the soup
- Add the cream at the very end and keep the heat low to prevent curdling
- Let the soup simmer the full time, since a shorter simmer leaves it tasting sharp and thin
- Blend thoroughly for the smoothest, most luxurious texture
This same balancing act between acidity and sweetness comes up again in my cream of asparagus soup, where a touch of cream does the same smoothing job.
Serving Suggestions
This soup is a natural match for anything crisp, buttery, or cheesy. A few of my favorite pairings are below.
- A classic grilled cheese sandwich for dipping
- Crusty bread or garlic bread for soaking up every last spoonful
- A simple green salad with a tangy vinaigrette
- Grilled cheese with sharp cheddar and a swipe of Dijon
- Homemade croutons scattered right on top
On busy weeknights, I often serve this alongside a quick Chicken Salad Sandwich for a heartier, well-rounded meal.
Variations of Cream Of Tomato Soup
Once you have the base recipe down, it is easy to switch things up depending on your mood or what is in the fridge.
- Roasted tomato version: roast fresh tomatoes with olive oil before blending for a smokier, deeper flavor
- Spicy version: add a pinch of red pepper flakes or a diced jalapeno with the onion
- Cheesy version: stir in a handful of grated Parmesan just before serving
- Herb forward version: finish with fresh basil, thyme, or oregano instead of dried herbs
- Dairy free version: swap the heavy cream for full fat coconut milk or cashew cream
If you like the idea of playing with tomato flavor even further, my tomato egg drop soup takes things in a completely different, more brothy direction.
Storage and Reheating
This soup stores well, which makes it a great option for meal prep or make ahead dinners. Keep a few things in mind so it reheats just as smoothly as it started.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freeze for up to 3 months, ideally before adding the cream
- Thaw frozen soup overnight in the refrigerator before reheating
- Reheat gently on the stovetop over low heat, stirring often
- Add the cream after reheating if you froze the soup without it, to keep the texture smooth
Read Also: Creamy Turkey Soup Recipe
Nutritional Facts
These values are approximate and will vary slightly depending on the exact ingredients and brands you use.
Each serving is based on the recipe divided into 6 portions.
- Calories: approximately 210 per serving
- Total Fat: approximately 15 grams
- Saturated Fat: approximately 9 grams
- Carbohydrates: approximately 16 grams
- Sugar: approximately 9 grams
- Protein: approximately 4 grams
- Sodium: approximately 620 milligrams
For a lighter option in the same family, try my vegetable soup recipe, which skips the cream entirely.
Health Benefits of Key Ingredients
Beyond tasting good, a few ingredients in this soup carry some genuine nutritional perks.
Tomatoes in particular punch above their weight.
- Tomatoes are rich in lycopene, an antioxidant linked to heart health
- Tomatoes also provide a good amount of vitamin C and potassium
- Garlic has natural compounds associated with immune support
- Onions contain fiber and antioxidants that support gut health
- Basil adds anti-inflammatory compounds along with fresh flavor
I lean on similar ingredients in my autumn minestrone soup, another vegetable-forward soup that keeps things both comforting and nourishing.
FAQs About Cream Of Tomato Soup
1. Can I make this soup without cream?
Yes, you can leave out the cream entirely for a lighter, tomato-forward soup.
Whole milk, half and half, or a plant based cream alternative all work as substitutes.
2. Why did my soup curdle when I added the cream?
Curdling usually happens when the cream is added to soup that is boiling too hard.
Lower the heat before stirring in the cream, and avoid bringing the soup back to a full boil afterward.
3. Can I use fresh tomatoes instead of canned?
You can, though you will need roughly 3 pounds of ripe fresh tomatoes, peeled and chopped, to replace the canned tomatoes.
Fresh tomatoes may need a slightly longer simmer time to break down fully.
4. How do I make this soup thicker?
Simmer the soup a bit longer to reduce it, or add an extra tablespoon of flour when you build the base.
A small peeled potato added during the simmer and blended in also thickens the soup naturally.
5. Is this recipe gluten free?
The recipe as written contains a small amount of flour, so it is not gluten free by default.
Swap the flour for the same amount of cornstarch mixed with a little cold water to make it gluten free.
For another comforting classic that pairs perfectly on a soup night, try my parmesan tomato tortellini soup.
Cream of Tomato Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 2 tablespoons all purpose flour or cornstarch mixed with cold water for gluten-free
- 2 cans whole peeled San Marzano tomatoes 28 ounces each, with their juices, DOP certified recommended
- 3 cups vegetable broth or chicken broth
- 1 teaspoon granulated sugar
- 1 bay leaf
- 0.5 teaspoon dried basil or a few fresh basil leaves
- 1 cup heavy cream warmed slightly before adding
- Salt to taste
- freshly ground black pepper to taste
- fresh basil for garnish
- croutons for serving
Equipment
- Large Dutch oven or heavy-bottomed soup pot Heats evenly and holds temperature well
- Immersion blender Or standard blender used in batches
- Fine-mesh strainer Optional, for extra smooth finish
- Wooden spoon
- Measuring cups and spoons
- Ladle
Method
- Set a large Dutch oven over medium heat and melt the butter. Add the diced onion and cook for 5-6 minutes until soft and translucent.
- Add the minced garlic and cook for 30 seconds to 1 minute, stirring constantly. Stir in the tomato paste and cook for 2-3 minutes until it darkens and becomes fragrant.
- Sprinkle in the flour and stir constantly for about 1 minute to cook off the raw taste. Slowly pour in the broth while whisking to prevent clumping.
- Add both cans of tomatoes with their juices, breaking them up with a wooden spoon. Stir in the sugar, bay leaf, and dried basil.
- Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 25-30 minutes until thickened and flavorful. Remove and discard the bay leaf.
- Using an immersion blender, blend the soup directly in the pot until completely smooth. For extra silky texture, strain through a fine mesh strainer.
- Return the pot to low heat and slowly pour in the heavy cream, stirring constantly. Heat gently for 3-5 minutes, but do not let it boil.
- Taste and season with salt and pepper as needed. Ladle into bowls and top with fresh basil and croutons if desired. Serve immediately.
Nutrition
Notes
- Use canned whole tomatoes rather than pre-diced ones for a fresher, less metallic flavor.
- Do not skip the sugar—it balances the natural acidity of the tomatoes.
- Warm the cream slightly before adding so it blends in smoothly without cooling down the soup.
- Add the cream at the very end and keep the heat low to prevent curdling.
- Let the soup simmer the full 25-30 minutes; a shorter simmer leaves it tasting sharp and thin.
- Blend thoroughly for the smoothest, most luxurious texture—an immersion blender works best.
- For a dairy-free version, swap the heavy cream for full-fat coconut milk or cashew cream.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months (best frozen before adding cream).
- To make this recipe gluten-free, swap the flour for the same amount of cornstarch mixed with a little cold water.
- For an extra silky, restaurant-style texture, strain the soup through a fine mesh strainer after blending.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This cream of tomato soup recipe is proof that a handful of simple ingredients can turn into something genuinely special.
It is cozy, comforting, and endlessly easy to customize to your taste.
I hope this becomes a regular in your kitchen the way it has in mine.
Give it a try this week, and let me know in the comments how it turned out, or share a photo if you make it your own.
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