Creamy Tomato Soup
Canned whole tomatoes are picked and packed ripe, so they give this soup a full tomato flavour in any season. The base is onion and garlic softened in butter and olive oil. After a short simmer in vegetable stock, the soup is blended and finished with a splash of cream, which makes it silky without hiding the tomato. Serve it with grilled cheese sandwiches for dunking.
Published
- Prep Time
- 10 mins
- Cook Time
- 35 mins
- Total Time
- 45 mins
- Servings
- About 2 litres
How do you make Creamy Tomato Soup?
Soften 1 chopped onion in 2 tbsp butter and 1 tbsp olive oil for 6-8 minutes, add 3 cloves garlic, then two 796 ml (28 oz) cans of whole tomatoes and 2 cups vegetable stock. Simmer 15 minutes, blend until smooth with a stick blender, or in a vented countertop blender, then stir in 1/2 cup cream and season. Serve with grilled cheese.
- Total time
- 45 mins
- Calories
- 290 per serving
- Protein
- 5 g
- Yield
- About 2 litres
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Soup
To serve
Equipment
Large pot or Dutch oven (4-5 L) · Immersion (stick) blender, or a countertop blender · Wooden spoon · Ladle · Clean kitchen towel, if using a countertop blender
Quick Directions
Soften the onion
Melt the butter with the olive oil in a large pot over medium heat.
Add the garlic
Stir in the garlic and cook for 1 minute, until fragrant.
Simmer the soup
Add the tomatoes with their juice, crushing each one against the side of the pot with the spoon.
Blend safely
Take the pot off the heat.
Add the cream
Stir in the cream and warm the soup over low heat for 2-3 minutes, without letting it boil.
Serve
Ladle into bowls, add a swirl of cream and a few torn basil leaves, and serve hot with grilled cheese sandwiches cut into strips for dipping.
Step-by-Step Instructions
Follow these detailed steps to make the perfect creamy tomato soup.
Soften the onion
Melt the butter with the olive oil in a large pot over medium heat. Add the onion and a pinch of the salt and cook for 6-8 minutes, stirring often, until soft and translucent but not browned.
Add the garlic
Stir in the garlic and cook for 1 minute, until fragrant. Do not let it brown, or it will taste bitter.
Simmer the soup
Add the tomatoes with their juice, crushing each one against the side of the pot with the spoon. Pour in the stock and add the sugar if using, the dried basil or oregano, the rest of the salt and the pepper. Bring to a boil, then lower the heat and simmer uncovered for 15 minutes, stirring now and then, until the tomatoes are very soft.
Blend safely
Take the pot off the heat. With a stick blender, tilt the pot slightly, keep the blade fully under the surface and blend for 1-2 minutes until smooth. With a countertop blender, let the soup cool for 5 minutes and work in batches, filling the jar no more than half full. Remove the small cap in the lid so steam can escape, cover the opening with a folded kitchen towel, hold the lid down firmly and start on the lowest speed before increasing it. Hot liquid sealed in a blender can force the lid off. Pour each batch back into the pot.
Add the cream
Stir in the cream and warm the soup over low heat for 2-3 minutes, without letting it boil. Taste and add more salt, pepper or a pinch of sugar if it tastes sharp. If it is thicker than you like, thin it with a splash of stock or water.
Serve
Ladle into bowls, add a swirl of cream and a few torn basil leaves, and serve hot with grilled cheese sandwiches cut into strips for dipping.
Recipe Tips
- Whole canned tomatoes tend to be better quality than diced or crushed ones, and they blend just as smoothly after simmering.
- Taste before adding the sugar. Some brands of canned tomatoes are sweeter than others, and a soup that already tastes balanced does not need it.
- For the smoothest texture, blend for a full minute or two, or press the blended soup through a fine sieve.
- Canned tomatoes and stock vary in saltiness, so season at the end, after the cream goes in.
Variations
- Dairy-free: use 3 tbsp olive oil instead of the butter and oil, and replace the cream with 1/2 cup full-fat canned coconut milk or unsweetened oat cream. With a vegan stock the soup is also vegan.
- Roasted red pepper: add 2 jarred roasted red peppers, drained, with the tomatoes for a sweeter, smoky soup.
- Spicy tomato: add 1/4-1/2 tsp red pepper flakes with the garlic.
- Tomato basil: blend a large handful of fresh basil leaves into the soup just before adding the cream.
Nutrition (per serving)
| Calories | 290 |
|---|---|
| Protein | 5 g |
| Carbs | 25 g |
| Fat | 20 g |
| Saturated fat | 11 g |
| Fibre | 5 g |
| Sugar | 15 g |
| Sodium | 1010 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool and refrigerate in an airtight container for up to 4 days.
- Freezer
- Freeze for up to 3 months, ideally before adding the cream, which can separate a little when frozen. Thaw overnight in the fridge.
- Reheat
- Reheat in a pot over medium-low heat, stirring often, until steaming. Stir in the cream at this point if you froze the soup without it, and whisk well if the soup looks slightly separated.
Creamy Tomato Soup FAQs
Is it safe to blend hot soup in a blender?
Yes, with care. Steam builds pressure in a sealed jar and can blow the lid off. Let the soup cool for 5 minutes, fill the jar no more than half full, remove the small cap in the lid, cover the hole with a folded towel and start on the lowest speed. A stick blender used in the pot avoids the problem altogether.
Which canned tomatoes are best for tomato soup?
Whole peeled tomatoes are a good choice because they are usually the best quality in the can. Diced tomatoes often contain calcium chloride, which keeps them firm, so they do not break down as easily. Crushed tomatoes also work and give a slightly thicker soup.
How do you make tomato soup less acidic?
Cook the onion slowly until soft and sweet, simmer the soup for the full 15 minutes, and finish with cream, which mellows the acidity. If it still tastes sharp, stir in sugar 1/2 tsp at a time until it tastes balanced.
Can you make creamy tomato soup without cream?
Yes. Replace the cream with full-fat canned coconut milk or unsweetened oat cream for a dairy-free version, and use olive oil instead of butter. Whole milk also works, but warm the soup gently after adding it so the milk does not curdle.
What goes with tomato soup?
Grilled cheese sandwiches are the classic partner, cut into strips for dipping. Crusty bread, garlic toast, croutons or a green salad also go well with it. If you need the meal gluten-free, make the grilled cheese with gluten-free bread.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
