There’s just something about creamy tomato soup, isn’t there? It’s like a warm hug in a bowl, especially when it’s chilly outside. This Creamy Tomato Soup Recipe is seriously easy to whip up, and the flavor? Oh my goodness, it’s so rich and satisfying! Trust me; you’re gonna love it.
I remember when I was little, my grandma used to make tomato soup all the time. It was my absolute favorite! She always served it with grilled cheese, and honestly, it was the best meal ever. This Creamy Tomato Soup Recipe reminds me so much of her soup, but with a little extra creaminess and a sprinkle of parmesan for good measure. You’ve gotta try it!
Why You’ll Love This Creamy Tomato Soup Recipe
Seriously, what’s not to love? This soup is a winner, and here’s why:
Quick and Easy
I’m all about easy, and this Creamy Tomato Soup Recipe? It’s ready in like, half an hour! Perfect for those busy weeknights, you know?
Rich and Creamy Flavor
The taste is out of this world! Seriously, the parmesan and heavy cream make this Creamy Tomato Soup Recipe taste so decadent.
Comforting and Satisfying
It’s like a warm hug in a bowl. This Creamy Tomato Soup Recipe is pure comfort food, and it totally hits the spot.
Vegetarian-Friendly
Yep, it’s vegetarian! So everyone can enjoy this amazing Creamy Tomato Soup Recipe. How great is that?
Ingredients for the Creamy Tomato Soup Recipe
Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing Creamy Tomato Soup Recipe. Don’t skimp on the good stuff, okay?
- 4 Tbsp unsalted butter: ‘Cause everything’s better with butter, right?
- 2 yellow onions, (3 cups finely chopped): We want these finely chopped, not diced. Trust me, it makes a difference!
- 3 garlic cloves, (1 Tbsp minced): Freshly minced garlic is the way to go.
- 56 oz crushed tomatoes, (two, 28-oz cans) with their juice, preferably San Marzano: San Marzano tomatoes are the best, if you can find ’em!
- 2 cups chicken stock: This adds a nice depth of flavor, but you can use vegetable stock if you prefer.
- 1/4 cup chopped fresh basil, plus more to serve: Fresh basil is a must! That aroma is just… *chef’s kiss*.
- 1 Tbsp sugar, or added to taste: This helps balance out the acidity of the tomatoes.
- 1/2 tsp black pepper, or to taste: Gotta have that pepper!
- 1/2 cup heavy whipping cream, or to taste to combat acidity: This is what makes it creamy, baby!
- 1/3 cup parmesan cheese, freshly grated, plus more to serve: Freshly grated is key here. The pre-shredded stuff just doesn’t melt the same.
How to Prepare This Creamy Tomato Soup Recipe: Step-by-Step Instructions
Okay, ready to get cooking? Follow these easy steps, and you’ll have a bowl of the most amazing creamy tomato soup before you know it! Don’t worry, it’s super simple. I promise!
- Heat a nonreactive pot or enameled dutch oven over medium heat. This is important! You don’t want your soup tasting like metal. Add the 4 Tbsp of butter. Once it’s melted, add those 2 cups of finely chopped yellow onions. Sauté them for about 10-12 minutes, stirring occasionally, until they’re softened and golden. You want them nice and sweet, not burnt, so keep an eye on them!
- Add the 1 Tbsp of minced garlic and sauté for just 1 minute until fragrant. Careful not to burn the garlic; burnt garlic is *not* a good flavor. Trust me on this one!
- Now, pour in the 56 oz of crushed tomatoes (with their juice, remember!), 2 cups of chicken stock, ¼ cup of chopped fresh basil, 1 Tbsp of sugar (or add it to taste – I sometimes add a little more, depending on the tomatoes), and ½ tsp of black pepper. Stir it all together and bring it to a boil. Then, reduce the heat, partially cover the pot with a lid, and let it simmer for about 10 minutes.
- Okay, here’s where you get to choose! You can leave your soup with a chunky consistency if you like that. But if you’re like me and you prefer a super smooth, creamy soup, grab your immersion blender (or carefully transfer the soup to a regular blender in batches – *be super careful with hot liquids!*). Blend it until it’s perfectly smooth. If you used a regular blender, pour the blended soup back into the pot over medium heat.
- Stir in ½ cup of heavy cream and ⅓ cup of freshly grated parmesan cheese. Return the soup to a simmer. Season to taste with salt and pepper if needed. Sometimes it needs a little extra love! Then, turn off the heat.
- Ladle the soup into warm bowls and top with more parmesan and chopped fresh basil. My favorite part is adding a little swirl of extra cream on top, too. So fancy!
And there you have it! The perfect Creamy Tomato Soup Recipe, ready to enjoy. I told you it was easy!
Tips for the Best Creamy Tomato Soup Recipe
Want to take your Creamy Tomato Soup Recipe to the next level? Here are a few of my favorite tips. These are game changers, trust me!
Adjusting the Acidity
Tomatoes can be a little acidic, right? If your soup tastes too sour, don’t worry! Just add a little more heavy cream or a pinch of sugar. Taste as you go until it’s just right. I usually add a smidge more sugar, shhh!
Achieving the Perfect Consistency
Chunky or smooth? It’s all about personal preference! If you like a chunky soup, skip the blending. But if you want that velvety texture, blend away! Just be careful when blending hot liquids, okay? Safety first!
Creamy Tomato Soup Recipe Variations
Okay, so you’ve nailed the basic Creamy Tomato Soup Recipe. Awesome! Now, let’s get a little crazy and try some fun variations. Because why not, right?
Spicy Creamy Tomato Soup Recipe
Want a little kick? I love adding a pinch of red pepper flakes while the soup is simmering. It adds just the right amount of heat. Start with a small pinch; you can always add more! Careful though, a little goes a long way!
Roasted Vegetable Creamy Tomato Soup Recipe
Roasting some veggies before adding them to the soup? Total game-changer! Try roasting some bell peppers, zucchini, or even some extra tomatoes. Roasting brings out their sweetness and adds a whole new layer of flavor. Just toss them in olive oil, roast ’em until they’re tender, and then add them to the soup before blending. Yum!
Serving Suggestions for This Creamy Tomato Soup Recipe
Okay, so you’ve got your amazing Creamy Tomato Soup Recipe ready. But what do you serve with it? Grilled cheese is a classic, of course! But honestly, a crusty baguette for dipping is amazing too. I also love a simple side salad with a light vinaigrette. It’s the perfect light and yummy meal!
Storing and Reheating Your Creamy Tomato Soup Recipe
Got leftovers? Lucky you! Just let the Creamy Tomato Soup Recipe cool down completely, then pop it in an airtight container in the fridge. It’ll keep for about 3-4 days. When you’re ready to eat, just reheat it gently on the stovetop or in the microwave. Give it a good stir every now and then. Easy peasy!
Frequently Asked Questions About Creamy Tomato Soup Recipe
Got questions about this dreamy Creamy Tomato Soup Recipe? I get it! Here are some of the most common ones I hear, and my best answers!
Can I use fresh tomatoes instead of canned?
Totally! But you’ll need a *lot* of them. Canned tomatoes are concentrated, so you’ll need roughly double the amount of fresh tomatoes. Make sure they’re super ripe and roast them first for the best flavor! Otherwise, canned is honestly easier.
Can I freeze this Creamy Tomato Soup Recipe?
You sure can! Just let it cool completely before popping it into a freezer-safe container. Keep in mind the texture *might* change a tiny bit after thawing, but it’ll still be delicious. I recommend freezing it before adding the cream if possible!
What can I substitute for heavy cream?
If you’re looking to lighten things up, you can try using half-and-half or even milk. The soup won’t be quite as creamy, but it’ll still be tasty! You could also blend in a cooked potato or some cashews for extra creaminess without the dairy. Clever, right?
Nutritional Information for Creamy Tomato Soup Recipe
Okay, let’s talk numbers! Here’s a rough estimate of what you’re getting in each serving (about 1 cup) of this amazing Creamy Tomato Soup Recipe. Keep in mind, this is just an estimate, and it can vary depending on the exact ingredients you use. But here’s the ballpark:
- Calories: ~250
- Fat: ~18g
- Protein: ~5g
- Carbs: ~18g
Not too shabby for a bowl of pure comfort, eh?
Enjoyed This Creamy Tomato Soup Recipe? Leave a Comment!
Loved this Creamy Tomato Soup Recipe as much as I do? Let me know in the comments below! And don’t forget to rate the recipe!
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Creamy Tomato Soup Recipe: Grandma’s 4-Step Comfort
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy this creamy tomato soup, perfect for a comforting meal. It is easy to make and delivers a rich, satisfying flavor.
Ingredients
- 4 Tbsp unsalted butter
- 2 yellow onions, (3 cups finely chopped)
- 3 garlic cloves, (1 Tbsp minced)
- 56 oz crushed tomatoes, (two, 28-oz cans) with their juice, preferably San Marzano
- 2 cups chicken stock
- 1/4 cup chopped fresh basil, plus more to serve
- 1 Tbsp sugar, or added to taste
- 1/2 tsp black pepper, or to taste
- 1/2 cup heavy whipping cream, or to taste to combat acidity
- 1/3 cup parmesan cheese, freshly grated, plus more to serve
Instructions
- Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Saute 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and saute 1 minute until fragrant.
- Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
- You can leave your soup with a chunky consistency, but if you like a blended or creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid and pulse a few times initially to get it started), then return blended soup to the pot over medium heat.
- Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.
- Ladle into warm bowls and top with more parmesan and chopped fresh basil.
Notes
- If the soup seems too acidic or sour, you can add more heavy cream and sugar to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
