If you’re craving something cozy, comforting, and downright delicious, you’ve got to try this Creamy Homemade Tomato Soup Recipe. It’s one of those ultimate soul-soothing dishes that feels like a warm hug in a bowl. Whether it’s a chilly evening or you just want a comforting lunch, this soup will hit all the right notes — tangy, creamy, and packed with flavor. Trust me, once you make it, you’ll want to keep this recipe on speed dial.
Why You’ll Love This Recipe
- Rich and Velvety Texture: This soup’s blend of butter, olive oil, and optional cream creates a luscious mouthfeel that’s truly addictive.
- Made with Real Ingredients: No weird preservatives or canned mixes here—just fresh vegetables and San Marzano tomatoes for deep, authentic flavor.
- Easy to Customize: Whether you want it dairy-free, extra herbaceous, or spiced up, this recipe welcomes your tweaks.
- Perfect for Any Occasion: From quick weeknight dinners to elegant starters, this soup always impresses.
Ingredients & Why They Work
This Creamy Homemade Tomato Soup Recipe uses simple, everyday ingredients that come together beautifully. Each one plays its part: the onions, celery, and carrot build a flavorful base, the garlic and thyme add that aromatic warmth, and the San Marzano tomatoes bring that classic, sweet-tart tomato punch.
- Extra-virgin olive oil: Adds a fruity richness and helps sauté the veggies without overpowering their flavors.
- Unsalted butter: Brings creaminess and depth, balancing acidity from the tomatoes.
- Yellow onions: Provide sweetness and a savory base when softened.
- Celery: Adds subtle earthiness and texture contrast.
- Carrot: Natural sweetness that balances acidity and brightens flavor.
- Garlic cloves: For that signature aromatic punch that elevates every spoonful.
- Dried thyme: A classic herb that complements tomato’s acidity without overpowering it.
- Kosher salt & black pepper: Essential seasoning basics for depth and balance.
- Whole peeled San Marzano tomatoes (canned): These tomatoes have a naturally sweet, low-acid flavor that’s perfect for soups.
- Chicken or vegetable broth: Adds savory complexity and thins the soup to just the right consistency.
- Optional fresh herbs, heavy cream, parmesan: These are game-changers for garnish or finish to amp up creaminess and flavor.
Make It Your Way
One of my favorite things about this Creamy Homemade Tomato Soup Recipe is how easy it is to personalize. Over time, I’ve played with different herbs, extra veggies, and even added cream or coconut milk depending on my mood or dietary preferences. Feel free to make this soup truly yours!
- Herb variations: I love swapping thyme for rosemary or basil to change the flavor profile—fresh herbs stirred in at the end always brighten the soup.
- Dairy-free option: Use coconut milk instead of heavy cream for a creamy texture without dairy, which pairs surprisingly well with the tomato base.
- Spicy kick: A pinch of red pepper flakes or a dash of hot sauce adds a lovely warmth without overpowering the soup.
- Make it chunky: For a heartier feel, reserve some diced tomatoes or roasted veggies and stir them in after blending for texture.
Step-by-Step: How I Make Creamy Homemade Tomato Soup Recipe
Step 1: Sauté the Vegetables to Build Flavor
Start by heating the olive oil and butter together in a large pot over medium heat. Once the butter melts and starts to foam, add diced onions, celery, and carrot. I find cooking them for about 4 to 5 minutes until they’re soft but not browned really brings out their natural sweetness and sets a rich foundation for the soup. Stir occasionally, and keep the heat moderate so nothing burns.
Step 2: Add Aromatics for Depth
Next up, toss in minced garlic, dried thyme, salt, and black pepper. Let those cook just about 60 seconds — you want the garlic fragrant but not burned, so keep an eye on it. This quick cooking releases all those warm, herby aromas that make you realize this soup is going to be special.
Step 3: Simmer with San Marzano Tomatoes and Broth
Pour in the San Marzano tomatoes along with their juices and the broth of your choice (vegetable or chicken broth both work great). I like to give everything a good stir to break up the tomatoes a bit before lowering the heat to a gentle simmer. Let it bubble away for 30 minutes, stirring occasionally — this is when all the flavors really meld and deepen.
Step 4: Blend Until Silky Smooth
When your kitchen smells heavenly and the soup has thickened slightly, it’s time to blend. I swear by using an immersion blender because it saves time and cleanup. But if you want that uber-smooth finish, I usually transfer it in batches to my blender—just be cautious when blending hot liquids! After blending, toss it back into the pot. If you want it creamier, stir in a few tablespoons of heavy cream at this point, and your creamy homemade tomato soup is truly complete.
Step 5: Garnish and Serve Warm
Ladle your soup into bowls, and if you’re anything like me, you won’t skip the garnishes. A drizzle of extra olive oil, freshly grated parmesan, or crispy parmesan chips with fresh herbs immediately makes it feel fancy and special. Serve with a warm side, and enjoy every decadent sip.
Pro Tips for Making Creamy Homemade Tomato Soup Recipe
- Low and Slow Simmer: Give your soup the time to simmer gently so the flavors marry perfectly; rushing this step makes a less flavorful soup.
- Careful with Garlic: Adding garlic too early or cooking it too long can make it bitter, so add it toward the end of the veggie sauté stage.
- Blend in Batches Safely: When using a blender for hot soup, fill only halfway, hold the lid down with a dish towel, and blend in small batches to avoid splatters.
- Adjust Consistency After Blending: If the soup thickens too much after blending, add broth a little at a time until you reach your desired creaminess.
How to Serve Creamy Homemade Tomato Soup Recipe
Garnishes
For garnishes, I like to keep it simple but elevated. A drizzle of good quality extra-virgin olive oil adds a silky finish and richness. Sprinkle on freshly grated Parmesan or crumble parmesan crisps for a salty crunch. A few fresh basil or thyme leaves brighten each bowl, and a tiny swirl of heavy cream can turn it into pure indulgence. These touches make the soup feel restaurant-worthy without much effort.
Side Dishes
A classic pairing is a grilled cheese sandwich with perfectly toasted golden bread and melted cheddar or American cheese—total comfort food magic. Or, keep it light with a fresh green salad with lemon vinaigrette to balance the richness. Crusty bread or garlic toast is another favorite of mine because it lets you soak up every last drop of this dreamy tomato soup.
Creative Ways to Present
For entertaining or just to jazz things up, serve the soup in mini mugs or espresso cups for a chic appetizer. You can also pipe a dollop of basil pesto or swirl in some red pepper oil for vibrant color and an extra flavor punch. Top with crunchy toasted seeds or bacon bits if you want to surprise your guests with texture contrasts.
Make Ahead and Storage
Storing Leftovers
I like to store leftover soup in airtight containers in the refrigerator where it stays fresh for up to 4 days. Whenever I reheat, I do it gently on the stove over low heat to avoid scorching, stirring occasionally until warm all the way through.
Freezing
This soup freezes beautifully in freezer-safe containers or zip-top bags. Just leave some room for expansion. When you’re ready to eat, thaw overnight in the fridge and reheat as usual. Sometimes I add a splash of broth or cream after reheating to freshen the texture.
Reheating
To keep that creamy texture, reheat your soup on the stove in a saucepan over low to medium-low heat, stirring frequently. If it thickens too much, adding a bit of broth or water helps loosen it back up without losing any flavor.
FAQs
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Can I use fresh tomatoes instead of canned for this Creamy Homemade Tomato Soup Recipe?
Absolutely! If you have ripe fresh tomatoes, you can chop and simmer about 3 to 4 pounds until soft before blending. Just be prepared to cook them down a little longer to develop that deep tomato flavor and reduce excess liquid.
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How do I make the soup vegan or dairy-free?
Simply skip the butter or replace it with a plant-based alternative, and swap heavy cream for coconut milk or canned cashew cream. The olive oil and broth will still deliver lots of flavor and silky texture.
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Is this soup suitable for freezing and meal prep?
Yes! This tomato soup freezes well for up to 3 months. Store in freezer-safe containers, thaw in the fridge overnight, and reheat slowly on the stove. Adding a little broth after reheating keeps its creamy texture fresh.
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Can I add other vegetables or ingredients?
Definitely! Roasted red peppers, a splash of balsamic vinegar, or even some cooked lentils can be stirred in for extra depth, sweetness, or protein. Just adjust seasonings accordingly.
Final Thoughts
This Creamy Homemade Tomato Soup Recipe has been such a warm staple in my kitchen. It’s one of those satisfying dishes where the simple ingredients come together to create something truly special, and every time I make it I feel like I’m giving myself and my loved ones a comforting treat. I’m excited for you to try it out and put your own spin on it — trust me, your kitchen is about to smell incredible, and you’ll be hooked.
Print
Creamy Homemade Tomato Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 38 minutes
- Total Time: 43 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
Classic Tomato Soup is a rich and creamy homemade soup made with sautéed vegetables, whole peeled tomatoes, and broth, finished with an optional touch of cream and garnishes like parmesan and fresh herbs. Perfect for a comforting lunch or dinner.
Ingredients
Base Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 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
Optional Garnishes
- Fresh herbs (such as basil or parsley)
- Heavy cream (a few tablespoons)
- Freshly grated parmesan cheese or parmesan crisps
- Extra olive oil for drizzling
Instructions
- Sauté the vegetables: Heat the extra-virgin olive oil and unsalted butter in a large pot over medium heat. Add the chopped onion, diced celery, and diced carrot. Sauté for 4 to 5 minutes until the vegetables are softened and fragrant.
- Add the aromatics: Stir in the minced garlic, dried thyme, kosher salt, and ground black pepper. Cook and stir for another minute to release the flavors.
- Add the tomatoes and broth: Pour in the whole peeled tomatoes along with their juices and add the 2 cups of chicken or vegetable broth. Bring the mixture to a simmer over low heat and cook for 30 minutes, stirring occasionally to prevent sticking.
- Blend the soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy. For a finer texture, transfer the soup in batches to a countertop blender and blend until ultra-smooth before returning to the pot. Optionally, stir in a few tablespoons of heavy cream to enhance creaminess.
- Garnish and serve: Ladle the hot tomato soup into bowls and garnish with a drizzle of extra olive oil, fresh herbs, parmesan crisps, or freshly grated parmesan cheese as desired. Serve immediately.
Notes
- For a thinner soup or to extend servings, add ½ to 1 cup more broth as preferred.
- Use San Marzano tomatoes for a sweet and less acidic tomato flavor, but any high-quality whole peeled tomatoes can work.
- To make the soup vegan, substitute butter with additional olive oil and use vegetable broth.
- Fresh herbs such as basil or parsley add a bright, fresh finish to the soup.
- Parmesan crisps add a crunchy texture contrast if available, but grated parmesan works well too.
