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–+ servings
A bowl of creamy tomato soup garnished with herbs and drizzled with cream.

Creamy Tomato Soup

A comforting creamy tomato soup made with canned tomatoes, garlic, and a splash of heavy cream. Perfect for quick weeknights or as a soothing meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 medium 1 medium onion, diced (yellow or sweet onion works well)
  • 2–4 cloves 2–4 garlic cloves, minced (use 2 for milder garlic, 4 for more punch)
  • 1 28-ounce can 1 (28-ounce) can of tomatoes — crushed, whole, or diced (use high-quality canned tomatoes for better flavor)
  • 2 cups 2 cups chicken or vegetable broth (vegetable broth keeps it vegetarian)
  • 1/2 cup 1/2 cup heavy cream (see vegan substitutions below)
  • 2 tablespoons 2 tablespoons olive oil
  • to taste to taste Salt and freshly ground black pepper to taste
  • Fresh or dried basil, thyme, or parsley for finishing (optional)

Method
 

Preparation
  1. Warm the olive oil in a medium pot over medium heat until it shimmers.
  2. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 30 to 60 seconds until fragrant.
  4. Pour in the canned tomatoes and the broth. If using whole tomatoes, break them up with a spoon.
  5. Bring the mixture to a gentle simmer, then lower the heat and cook uncovered for 20 minutes.
  6. Stir in the heavy cream, then taste and season with salt, pepper, and herbs.
  7. If desired, blend the soup with an immersion blender or transfer in batches to a countertop blender.
Serving
  1. Ladle hot soup into bowls and top with a drizzle of cream or a sprinkle of chopped fresh herbs.
  2. Pair with grilled cheese sandwiches or crusty bread.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 16gProtein: 4gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 5g

Notes

Refrigerate cooled soup for up to 4 days. For longer storage, freeze in airtight containers for up to 3 months. Use good canned tomatoes for best flavor. Adjust garlic to taste.

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