Name: Creamy Tomato Soup Recipe
Prep time: 5 min
Cook time: 38 min
Total time: 43 min
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 2 medium yellow onions; 1 celery rib, diced; 1 medium carrot, peeled and diced; 6 garlic cloves, minced or chopped; ½ teaspoon dried thyme; 1 ½ teaspoons kosher salt; ½ teaspoon ground black pepper; 2 (28-ounce cans) whole peeled San Marzano tomatoes; 2 cups chicken or vegetable broth; Fresh herbs; Heavy cream; Freshly grated parmesan or parmesan crisps; Extra olive oil

There’s something so comforting about a warm bowl of soup that feels like a cozy hug on a chilly day. This Creamy Tomato Soup Recipe stands out with its velvety texture and rich tomato flavor that’s made from scratch—much better than anything from a can, trust me.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tomato Soup Recipe
Top Tip
How to Serve Creamy Tomato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tomato Soup Recipe

Why You'll Love This Recipe

I’ve made this creamy tomato soup dozens of times, and it never disappoints. The balance of fresh aromatics, sweet San Marzano tomatoes, and the touch of cream makes it taste like it came from a cozy bistro.

Rich, Homemade Flavor: Using canned San Marzano tomatoes adds a naturally sweet, deep tomato flavor that store-bought soups simply can’t match.
Easy to Make: The steps are straightforward, and the soup comes together in under an hour—perfect for busy weekdays or relaxing weekends.
Versatile and Customizable: You can add cream for extra silkiness or keep it light—plus, it pairs beautifully with countless sides.
Comfort in a Bowl: It’s the perfect cozy meal to soothe your soul and impress guests alike.

Ingredients & Why They Work

This soup’s magic is in its simple, quality ingredients working harmoniously. Each component builds layers of flavor—from the savory vegetables to the spicy thyme—giving you a creamy tomato soup that sings with depth.

Extra-virgin olive oil: Adds a fruity richness that forms the base of your flavor profile.
Unsalted butter: Gives a velvety mouthfeel and helps sauté the veggies without overpowering flavors.
Yellow onions: Sweet and mellow, they create a savory foundation when caramelized slightly.
Celery rib: Brings a subtle earthiness and crunch that balances the sweetness of the tomatoes.
Carrot: Adds natural sweetness to cut through the acidity of the tomatoes.
Garlic cloves: These punch up the aroma, making the soup irresistible before it even hits your lips.
Dried thyme: Its subtle herbal note complements the tomato beautifully without overwhelming.
Kosher salt and black pepper: Season essentials that enhance every other ingredient’s flavor.
San Marzano tomatoes: These canned whole tomatoes deliver a balanced, less acidic, and sweet tomato taste crucial for that homemade vibe.
Chicken or vegetable broth: Adds depth and thins the soup to the perfect drinking consistency without losing richness.
Optional fresh herbs, heavy cream, parmesan: These finishing touches elevate the soup, making it extra special and creamy.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love stirring a little cream into my creamy tomato soup recipe to make it extra silky, but sometimes I skip it for a lighter version that still packs flavor. Feel free to make it yours!

Variation: I sometimes add a pinch of smoked paprika or cayenne to bring a subtle warmth when I want a bit of heat.
Dairy-Free Option: Swap out the butter for extra olive oil and skip the cream, or use coconut milk for a creamy yet dairy-free twist.
Seasonal Twist: Fresh basil or oregano at the end makes it bright for summer, while rosemary and thyme are perfect for colder months.

Step-by-Step: How I Make Creamy Tomato Soup Recipe

Step 1: Sauté the Veggies for a Flavorful Base

Start by heating the olive oil and butter in a large pot over medium heat. When the butter melts and starts to shimmer, add diced onions, celery, and carrots. Sauté for 4 to 5 minutes until softened and fragrant. This step is crucial for building your flavor, so don’t rush it! You want the veggies tender but not browned.

Step 2: Add Garlic and Herbs to Boost Aroma

Next, stir in the minced garlic, dried thyme, salt, and freshly ground black pepper. Cook everything together for about a minute until the garlic releases its aroma—careful not to let it burn, or your soup will taste bitter.

Step 3: Pour in Tomatoes and Broth, Then Simmer

Add the whole peeled San Marzano tomatoes—crush them gently with your hands or a spoon to release their juices—and pour in the chicken or vegetable broth. Bring it to a low simmer, cover partially, and let it cook for about 30 minutes, stirring occasionally. This melds all the flavors beautifully and softens the tomatoes to perfect tenderness.

Step 4: Blend Until Lusciously Smooth

I prefer using an immersion blender right in the pot for ease, but if you want an ultra-smooth finish, transferring batches to a blender works wonders. Just be careful with hot liquids—blend in small batches and vent the lid to avoid splatters. Once blended, stir in a few tablespoons of heavy cream if you like your soup extra creamy.

Step 5: Garnish and Enjoy!

Serve hot with your favorite garnishes like fresh herbs, a drizzle of olive oil, or parmesan crisps. The contrast of textures and flavors makes every bite delightful.

Top Tip

One thing I’ve learned over time is that patience really pays off with this soup. Taking your time with the sautéed veggies makes a huge difference, as does blending well to get that smooth, velvety texture. Here are some of my personal tricks to getting it just right:

Don’t Rush Sauté: Let the onions and carrots soften completely before adding garlic, or you risk burning the garlic and losing its flavor.
Use Quality Tomatoes: San Marzano tomatoes made all the difference in my soup, giving it sweetness and complexity that canned regular tomatoes can’t match.
Blend in Batches: When using a blender, blend in small batches and hold the lid tightly, venting slightly to avoid hot splashes.
Adjust Consistency Last: Add broth or cream gradually to get your preferred soup thickness without diluting flavors.

How to Serve Creamy Tomato Soup Recipe

Garnishes

For me, a simple drizzle of extra virgin olive oil and some fresh chopped basil or parsley is all I need. When I want a little fun crunch, parmesan crisps are my go-to—they add a salty, savory texture that pairs perfectly with the creamy soup.

Side Dishes

I love pairing this soup with a classic grilled cheese sandwich—gooey and melty bread dipped right into the tomato. Crusty bread, garlic knots, or even a crisp green salad work beautifully for lighter meals.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls or topped it with a swirl of fresh pesto. Garnishing with edible flower petals or colorful microgreens also makes it visually stunning and perfect for dinner parties.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and it stays fresh for 3 to 4 days. Gently stir before reheating, as the cream and oils might separate a bit when sitting.

Freezing

This creamy tomato soup recipe freezes wonderfully. I portion it out into freezer-safe containers, leaving a little space at the top for expansion. When thawed, the texture and flavor hold up really well—just give it a good stir.

Reheating

Slow and low is the way to go—reheat the soup gently on the stovetop over medium-low heat, stirring often to prevent burning. If it thickens too much, add a splash of broth or cream to loosen it back up to creamy perfection.

Frequently Asked Questions:

Can I use fresh tomatoes instead of canned for this creamy tomato soup recipe?

You can definitely use fresh tomatoes, preferably ripe Roma or plum tomatoes for sweetness and flavor. However, canned San Marzano tomatoes are perfect year-round and bring consistency in flavor and texture, making the recipe foolproof especially when fresh tomatoes aren’t in season.

How can I make this soup vegan?

To make this creamy tomato soup recipe vegan, swap butter for olive oil or vegan margarine, and use vegetable broth instead of chicken broth. Skip the heavy cream or replace it with coconut milk, cashew cream, or a plant-based cream alternative to maintain that rich texture.

What’s the best way to get the soup super smooth?

Using a high-powered blender is your best bet for achieving an ultra-smooth texture. Blend in batches for safety, and strain the soup through a fine mesh sieve if you want it extra silky. Using an immersion blender yields a creamy but slightly textured soup, which many people love as well.

Can I make this soup ahead of time?

Absolutely! This creamy tomato soup recipe is excellent for meal prep. You can make it up to 3 days in advance and store it in the refrigerator, or freeze it for longer storage. Reheat gently to preserve its creamy texture and fresh flavors.

Final Thoughts