Creamy Tomato Soup Recipe

Creamy Tomato Soup in a white bowl topped with croutons.

5 from 3 votes

This Creamy Tomato Soup transforms simple ingredients into something wonderful in just 30 minutes, making it an easy and delicious dinner.

Prep Time10

Cook Time15

Total Time25

Course: Soup

Cuisine: American

Servings:

Calories: 98kcal

Author: Judy Wilson

Ingredients

1 Tablespoon olive oil
2 cloves Garlic, finely chopped
1 medium yellow onion, chopped
1 teaspoon salt
¾ teaspoon pepper
¼ teaspoon red pepper flakes (optional)
2 Tablespoons tomato paste
1 28-ounce can whole tomatoes, chopped
1 14.5-ounce can diced tomatoes
2 cups vegetable stock
½ cup half and half

Garnish (optional)

fresh basil, sliced
shredded parmesan
croutons
half and half

Instructions

To prepare, chop your onion and set aside. Then finely chop the garlic, and set it aside. Open the cans of tomatoes and set aside. Then measure the vegetable stock, and set it aside. Measure out the half-and-half and set it aside. Take the can of whole tomatoes and roughly chop the tomatoes up, this will speed up the processing time
In a large pot over medium heat, add the olive oil. Allow the oil to warm. Once the oil is warm, add the onion and garlic. Stir to combine and season with salt, pepper, and red pepper flakes(if using). Allow them to cook for about 3 minutes or until the onion becomes translucent.
Next, add the tomato paste and stir to combine. Then, add a small amount of the vegetable stock (about ¼ cup). This will help loosen up the tomato paste. Once the tomato paste is mostly incorporated, add the roughly chopped tomatoes and the can of diced tomatoes. Stir to combine.
Add the remaining vegetable stock, cover, and let the soup come to a boil (about 3 minutes). Once boiling, reduce the heat to low and allow it to simmer for about 10 minutes
Once done simmering, add the half and half, then take a small taste to determine the seasoning. Season with salt, pepper, and red pepper flakes if necessary.
Using an immersion blender (hand stick blender), blend the soup so it’s nice and creamy. If you don't have an immersion blender, transfer the soup to a food processor or blender. You may need to work in batches depending on the size of your blender or food processor.
Once the mixture is smooth, it’s ready to be served. You can top it with some more half-and-half, fresh basil, parmesan cheese, croutons, or serve it with a grilled cheese sandwich

Notes

Fill your blender only halfway when processing hot soup, and keep the lid closed with pressure using a kitchen towel.

Start with less salt since canned tomatoes and stock already contain sodium. You can always add more at the end.

Store any leftover soup in an airtight container in the fridge for up to 3 days.

Nutrition