Get your comfort food fix without all the added stuff you don’t want. One hot bowl of my homemade Creamy Tomato Soup will have you saying, Campbell who?
A Grown Up Version of Your Childhood Fave
Did you grow up loving tomato soup from the famous red and white can, but need something a little more grown up? My Creamy Tomato Soup is sure to be your new favorite comfort food! It’s creamy with just a bit of texture to keep things interesting, and seasoned just right. It’ll warm you top to bottom on even the coldest winter day.
Perfect Homemade Tomato Soup
Sure, it only takes a few seconds to pop open a can of soup. But I guarantee you the flavor in this homemade tomato soup is worth the extra time. It’s got everything your favorite restaurant style tomato basil soup has, without leaving the house.
The flavor is simple and sophisticated and the texture is just so delicious. I can’t wait for you to try it!
How to Make Great Grilled Cheese
Nothing goes better with homemade tomato soup than a crisp, melty grilled cheese sandwich. And knowing how to make great grilled cheese can turn a gray day into a great day! Together, a hot bowl of soup, a grilled cheese with a crisp butter outside and a gooey melted center make the ultimate comfort food combo.
What Do I Need to Make Creamy Tomato Soup
- Olive oil
- Onion
- Garlic
- Dry Italian seasoning
- Crushed tomatoes (I prefer San Marzano tomatoes)
- Tomato sauce
- Low-sodium chicken broth
- Heavy cream
- Kosher salt
- Freshly ground black pepper
- Fresh basil (for garnishing)
- Fresh parmesan (for garnishing)
- Immersion blender
More Hearty Soup Recipes You’ll Love
- Tuscan Tortellini Soup: A comforting one-pot meal that’s perfect for a chilly winter day. It’s so easy to make and is bursting with delicious Tuscan flavors!
- Homemade Chick-fil-A Chicken Tortilla Soup: This homemade take on Chick-fil-A’s Chicken Tortilla Soup tastes even better than the original and you can enjoy it year-round and even on Sundays!
- Baked Sweet Potato Soup: Loaded with cheddar cheese, bacon, sour cream and onions for the ultimate in comfort food!
- Homemade Chicken Noodle Soup: Transform your day with a warm, comforting bowl of Homemade Chicken Noodle Soup. Shredded chicken, egg noodles, fresh vegetables and a savory broth make a meal that feels like a hug.
- Broccoli Cheddar Chicken Soup: Packed with fresh broccoli, shredded chicken and creamy cheese. It makes for the perfect comforting dinner.
How to Make Creamy Tomato Soup
- Add the oil and onion to a large saucepan over medium-high heat. Cook the onion until softened and starting to brown, about 6 to 8 minutes. Stir in the garlic and dry Italian seasoning.
- Add the crushed tomatoes, tomato sauce, and chicken broth. Bring the soup to a boil. Reduce the heat to low and let simmer for 10 minutes.
- Remove the soup from the heat and let sit for 5 minutes.
- With an immersion blender, blend the soup until smooth.
NOTE: If you don’t have an immersion blender, let the soup cool for 15 minutes, and then blend it in a regular blender. Return the soup to the stovetop to reheat and continue cooking
- Stir in the cream and season with salt and black pepper, to taste.
- Add salt and black pepper, to taste. Serve with fresh basil and parmesan for garnishing
How to Store Creamy Tomato Soup
To store leftover tomato soup, allow to cool completely. Then store in an airtight container in the refrigerator for up to 5 days.
To freeze, allow to cool completely. Then transfer to a plastic freezer safe container and store up to 3 months. If the cream separates during freezing, simply blend again while reheating on the stove.
If you make this Creamy Tomato Soup and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Creamy Tomato Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cups
Description
Get your comfort food fix without all the added stuff you don’t want. One hot bowl of my homemade Creamy Tomato Soup will have you saying, Campbell who?
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 teaspoon dry Italian seasoning
- 2 (28-ounce) cans crushed tomatoes (I prefer San Marzano tomatoes)
- 1 (15-ounce) can tomato sauce
- 1 and 1/2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garnishes:
- Fresh basil, chopped or finely sliced
- Fresh parmesan
Instructions
- Add the oil and onion to a large saucepan over medium-high heat. Cook the onion until softened and starting to brown, about 6 to 8 minutes. Stir in the garlic and dry Italian seasoning.
- Add the crushed tomatoes, tomato sauce, and chicken broth. Bring the soup to a boil. Reduce the heat to low and let simmer for 10 minutes.
- Remove the soup from the heat and let sit for 5 minutes.
- With an immersion blender, blend the soup until smooth. (If you don’t have an immersion blender, let the soup cool for 15 minutes, and then blend it in a regular blender. Return the soup to the stovetop to reheat and continue cooking.)
- Stir in the cream and season with salt and black pepper, to taste.
- Serve with fresh basil and parmesan for garnishing. Serve alongside a grilled cheese sandwich.
