Creamy Tomato Soup is one of those classic dishes that brings warmth and comfort with every spoonful. Its velvety texture and deep, rich flavor create a symphony of taste, making it a perfect choice for lunch or dinner. The beauty of this easy creamy tomato soup recipe lies in its simplicity; it transforms everyday ingredients into an unforgettable dish that feels special. Whether you’re snuggled up on a chilly day or just seeking a cozy meal, this soup never disappoints.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Tomato Soup | Easy Creamy Tomato Soup Recipe
Storing & Reheating
Chef’s Helpful Tips
Tomato Soup | Easy Creamy Tomato Soup

I’ve loved making this Tomato Soup | Easy Creamy Tomato Soup Recipe since I first stumbled upon it during a rainy afternoon in my kitchen. The scent of the sautéing onions and leeks mingling with herbs is enough to make anyone’s mouth water. With less than an hour of your time, you can create a delightful bowl of tomato soup that’s budget-friendly and always a crowd-pleaser. So grab your ingredients, roll up your sleeves, and let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Prep takes just 5 minutes, and the soup is on the table in 30.
Irresistible Flavor: The combination of sweet tomatoes and savory herbs makes each bite a delight.
Eye-Catching Appeal: Bright red with fresh basil on top, this soup is as lovely to look at as it is to eat.
Flexible Serving: Perfect alongside a grilled cheese sandwich or as a light, stand-alone meal.
Diet-Friendly Options: Easily adapted for gluten-free diets by choosing the right broth.

Ingredients You’ll Need

2 tablespoons unsalted butter: This adds a rich flavor and helps sauté the vegetables until soft and fragrant.
1 onion (about 1 cup, minced): Sweet and aromatic when cooked, the onion enhances the soup’s overall flavor.
1 cup leek, chopped: A milder onion flavor, leeks add depth; if unavailable, you can substitute with an extra onion.
1 can peeled plum tomatoes (14-ounce/400 milliliters): The star of this soup; select a quality brand for the best flavor impact.
2 cups vegetable stock: Provides a savory base; feel free to use homemade stock or low-sodium varieties for healthier options.
2 tablespoons double-concentrated tomato paste: This intensifies the tomato flavor, making your soup taste like it simmered all day.
¼ teaspoon black pepper: Adds subtle heat; adjust to your preference.
½ teaspoon salt: Enhances flavors; start with this amount and taste for adjustments.
1 tablespoon brown sugar: Balances the acidity of the tomatoes; if you’re out, granulated sugar will also work in a pinch!
2 teaspoons dried basil: Dried herbs are perfect for this soup, but fresh basil can be used during cooking for an extra pop of flavor.
½ cup half and half: Makes the soup creamy and luxurious; for lighter options, replace it with whole milk or a non-dairy alternative.
Fresh basil for garnish (optional): Adds a fresh, vibrant flavor that elevates presentation.
Croutons for garnish (optional): These provide a delightful crunch and contrast to the smooth soup.

How to Make Tomato Soup | Easy Creamy Tomato Soup Recipe

Melt Butter: In a medium pot (2 quart/2 liter), add 2 tablespoons unsalted butter and melt it over medium heat. As the butter begins to froth, you’ll know you’re ready for the next step.

Sauté Onion and Leek: Add 1 cup of minced onion and 1 cup of chopped leeks to the pot. Sauté them for about 3 minutes, stirring occasionally until they become soft and fragrant. Keep an eye on them; you want them translucent, not browned.

Combine Ingredients: Now, it’s time to introduce the heart of this soup. Add in 1 can of peeled plum tomatoes, 2 cups of vegetable stock, 2 tablespoons of double-concentrated tomato paste, ¼ teaspoon black pepper, ½ teaspoon salt, 1 tablespoon brown sugar, and 2 teaspoons dried basil. Stir everything well and crush the tomatoes gently with your spatula for even distribution. Cover the pot and bring this mixture to a boil.

Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer for 20 minutes. You’ll enjoy the delightful aroma filling your kitchen—trust me, it’s worth the wait!

Add Creaminess: After the soup has simmered, add in ½ cup of half and half and bring the mixture back to a gentle boil. This step gives the dish its characteristic creaminess.

Purée the Soup: Turn off the heat and purée the soup using an immersion blender (or transfer to a countertop blender), until it’s completely smooth. Take a moment to taste it now and adjust seasoning if needed; you’ll want it to be just right!

Serve and Enjoy: Ladle your beautifully creamy soup into bowls and garnish with fresh basil and croutons if desired. Pair it with your favorite side, or enjoy it solo!

Storing & Reheating

Store any leftover creamy tomato soup in an airtight container in the refrigerator for up to 5 days. If you’d like to save it for later, this soup freezes beautifully—just ensure it’s in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, reheat in a pot over medium heat, stirring occasionally until warmed through. Note that the texture may slightly change after freezing, so a splash of additional half and half can help refresh its creaminess.

Chef’s Helpful Tips

Avoid browning the onions and leeks to keep the soup’s light flavor intact; cook just until soft.
For an extra creamy texture, use full-fat half and half instead of lower-fat options.
Always taste as you go! Adjust the seasoning to your palate by adding more salt or sugar if needed.
If you prefer chunky soup, don’t purée all of it; leave some bits for texture.
Make it ahead of time! The flavors meld beautifully, making leftovers taste even better the next day.

When you create this creamy, delectable dish, you not only feed your body but also your soul. Each sip is a comforting embrace on a cool day or a quick remedy for a busy life. I encourage you to explore variations with spices or additional vegetables, as this recipe is forgiving and flexible.

Recipe FAQs

Can I make this soup vegan?

Absolutely! To make this soup vegan, simply replace the half and half with coconut cream or any plant-based milk. Ensure your vegetable stock is also plant-based, and you’re good to go!

What can I do with leftover tomato soup?

Leftover tomato soup makes a fantastic base for sauces, or you can add cooked pasta or rice directly to it for a quick meal. Another fun option is to use it as a dipping sauce for grilled cheese sandwiches!

How do I enhance the flavor of this soup?

You can elevate the flavor of your soup by adding fresh herbs like thyme or oregano, or even a splash of balsamic vinegar right before serving. A sprinkle of grated parmesan cheese as a garnish can also add a delicious umami kick!

Is it okay to use fresh tomatoes instead of canned ones?

Yes, you can definitely use fresh tomatoes! Aim for about 2 pounds of ripe tomatoes. Blanch and peel them before use, and you might need to adjust the cooking time since fresh tomatoes have a different water content than canned varieties.

More Soups Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Tomato Soup | Easy Creamy Tomato Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soups
Method: Stovetop
Cuisine: Italian

Print Recipe

Description

Savor the rich flavor of this Easy Creamy Tomato Soup. With simple prep and delicious ingredients like fresh tomatoes and basil, it’s perfect for a comforting meal any time of the day.

Ingredients

Scale

2 tablespoons unsalted butter
1 onion, about 1 cup, minced
1 cup leek, chopped
1 can peeled plum tomatoes (14-ounce/400 milliliters)
2 cups vegetable stock
2 tablespoons double-concentrated tomato paste
¼ teaspoon black pepper
½ teaspoon salt
1 tablespoon brown sugar
2 teaspoons dried basil
½ cup half and half
fresh basil for garnish, optional
croutons for garnish, optional

Cook Mode Prevent your screen from going dark

Instructions

In a medium pot, melt the butter over medium heat and add minced onion and chopped leek. Sauté for 3 minutes, stirring occasionally.
Add the plum tomatoes, vegetable stock, tomato paste, black pepper, salt, brown sugar, and dried basil. Stir well and crush the tomatoes with a spatula. Cover and bring to a boil, then lower the heat and simmer for 20 minutes.
Stir in the half and half and bring the soup back to a boil. Turn off the heat and purée the soup until smooth.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh basil, croutons, or any toppings you prefer.

Notes

For a richer flavor, use homemade vegetable stock.
Feel free to adjust the seasonings according to your preference. Add more basil or pepper as desired.