Can I make creamy tomato soup ahead of time?

Absolutely. Creamy tomato soup stores well in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Let it cool completely before storing in an airtight container. Reheat gently on the stovetop, and add a splash of cream or broth if needed to revive its silky texture.

How do I make this tomato soup vegan?

To make this creamy tomato soup vegan, simply substitute the heavy cream with coconut milk or cashew cream, and use vegetable broth instead of chicken stock. The result is just as creamy and flavorful, with a slightly nuttier or richer undertone depending on the dairy-free alternative you choose.

Why does my tomato soup taste too acidic?

Tomatoes are naturally acidic, especially when canned. To balance the flavor, the recipe includes a small amount of sugar. You can also stir in a splash of heavy cream or a pat of butter at the end to mellow the acidity. If needed, add a tiny pinch of baking soda (¼ teaspoon) while cooking to neutralize excess acid—just don’t overdo it.

Creamy Tomato Soup – Easy Homemade Comfort

Name: Creamy Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil: for sautéing and depth of flavor; 1 medium yellow onion, chopped: adds natural sweetness and body; 3 cloves garlic, minced: provides aromatic richness; 1/4 teaspoon red pepper flakes (optional): adds mild heat; 2 tablespoons tomato paste: deepens the tomato flavor; 1 (28-ounce) can whole peeled tomatoes: forms the base of the soup; 2 cups chicken stock (or vegetable stock for vegetarian): adds savory depth; 1 teaspoon granulated sugar: balances tomato acidity; 1 teaspoon salt, plus more to taste: enhances flavor; 1/2 teaspoon freshly ground black pepper: adds a mild spice; 1/2 cup heavy cream: creates a creamy, luxurious texture; 1/4 cup fresh basil leaves, torn: adds brightness and aroma

Description

This creamy tomato soup is the ultimate comfort food, blending canned tomatoes, tomato paste, garlic, onion, and herbs into a smooth, velvety bowl of warmth. Finished with heavy cream and fresh basil, it’s perfect for cozy nights or easy meal prep.

Ingredients

Scale

2 tablespoons olive oil: for sautéing and depth of flavor
1 medium yellow onion, chopped: adds natural sweetness and body
3 cloves garlic, minced: provides aromatic richness
1/4 teaspoon red pepper flakes (optional): adds mild heat
2 tablespoons tomato paste: deepens the tomato flavor
1 (28-ounce) can whole peeled tomatoes: forms the base of the soup
2 cups chicken stock (or vegetable stock for vegetarian): adds savory depth
1 teaspoon granulated sugar: balances tomato acidity
1 teaspoon salt, plus more to taste: enhances flavor
1/2 teaspoon freshly ground black pepper: adds a mild spice
1/2 cup heavy cream: creates a creamy, luxurious texture
1/4 cup fresh basil leaves, torn: adds brightness and aroma

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Instructions

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat.
Add chopped onions and sauté for 5–7 minutes until softened.
Stir in garlic and red pepper flakes; cook for another 1–2 minutes until fragrant.
Add tomato paste and cook for 2–3 minutes, stirring constantly to caramelize slightly.
Pour in the canned tomatoes with their juice. Break them up using a spoon or kitchen shears.
Add chicken stock, sugar, salt, and black pepper. Stir well and bring to a gentle simmer.
Simmer uncovered for 20–25 minutes to let flavors meld.
Use an immersion blender to blend the soup until smooth, or carefully blend in batches using a countertop blender.
Return the blended soup to the pot, stir in heavy cream and fresh basil, and heat gently until warmed through.
Taste and adjust seasoning as needed before serving.

Notes

Use San Marzano tomatoes for a richer, sweeter soup.
Vegetable broth can be substituted to make it vegetarian.
For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
Add a pinch of baking soda if the soup is too acidic.
Freezes well for up to 3 months in airtight containers.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 260
Sugar: 8g
Sodium: 720mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 4g
Cholesterol: 35mg