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Creamy Tomato Soup is a comforting and delicious dish that is perfect for chilly nights or when you’re feeling under the weather. This classic recipe combines the flavors of juicy San Marzano tomatoes, aromatic garlic, and rich cream to create a silky and satisfying soup.
Table of Contents
- Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Creamy Tomato Soup
- Tips & FAQs
- Recipe:
- Check out these other great recipes!
Why You’ll Love This Recipe
This soup is both comforting and satisfying and is sure to become a favorite meal for your family and friends. It can be made without cream, however, I felt as if it gave a richness to it that I felt it was lacking originally. It’s a classic comfort food that, when paired with a gooey grilled cheese, brings back feelings of warmth and nostalgia. It is a familiar and soothing dish that can provide comfort and satisfaction, especially on colder days or when you’re feeling under the weather. The burst of flavors between the Sans Marzano tomatoes, garlic, and aromatic herbs and spices creates a delicious flavor profile that is both savory and slightly sweet. The added carrots provide a bit of sweetness to it as it cuts the acidity of the tomatoes. My recipe can be customized to meet any dairy allergies by using a non-dairy cream or omitting it altogether. It’ll taste just as delicious.
Ingredients for Creamy Tomato Soup
- San Marzano Tomatoes: I used canned since it’s available year-round, and because they have a distinct sweetness, low acidity, and a more concentrated tomato flavor. If you’re making this during the summer time, which is tomato growing season, then feel free to use those! Roma can be a good substitute for San Marzano if you are using fresh tomatoes. You will need to peel the skin off before making it into soup. See in Tips & FAQs on how to use fresh tomatoes in this recipe.
- Extra Virgin Olive Oil & Unsalted Butter: Used for sauteing the onions and carrots.
- Yellow Onions & Carrots: The flavor builders for any soup recipe, minus the celery, since it’s not really needed here (no offense to the mirepoix!)
- Garlic Cloves: Everything tastes better with garlic!
- Vegetable Broth: The liquid for the soup along with the canned tomato juices. I used vegetable broth so it makes this recipe vegetarian, however, feel free to use chicken broth instead if that’s what you prefer.
- Bay Leaf: A flavor builder perfect in simmering soups and rice (yes, you read correctly, rice! A trick I learned at Chipotle.)
- Sugar: Cuts out the acidity of the tomatoes without making it too sweet.
- Fresh Basil: The vibrancy this recipe needs. It adds a good note of herbaceous aromas to it.
- Salt, Pepper, Thyme, Red Pepper Flakes: Seasonings and herbs. The red pepper flakes are optional.
- Heavy Cream: It’s what makes this soup have “creamy” in its name! Feel free to omit it or use a non-dairy substitute. I would recommend coconut cream.
Tips & FAQs
- Storage: Allow to cool completely, then transfer to an airtight container and keep in the fridge for up to 5 days.
- Freeze: Allow it to cool completely, then transfer to an airtight freezer-safe container. Keep in the freezer for up to 3 months. Thaw overnight in the fridge and reheat over medium-low heat on the stove until heated through.
- You need a nonreactive pot! What does this mean? A nonreactive pot is made of a material that will not negatively react with acids. Glass, stainless steel or enameled pots (Dutch ovens) are all safe to use. Nonstick pots are also okay, but be sure there are no scratches in the non-stick coating.
- Using Fresh Tomatoes instead of canned: Cut an X on the bottoms of the fresh tomatoes, being careful not to cut too deep. Prepare a bowl of water with ice. Place the tomato carefully into boiling water and simmer for one minute. Remove the tomato and place in the ice bath. When cool enough to handle, peel the skin; it should remove very easily. You will need about 3 lbs of fresh tomatoes.
- Variations:
- Sauté chopped bacon when sauteing the veggies, just skip the olive oil since the bacon will render its fat.
- Use non-dairy cream in place of regular heavy cream. I recommend coconut cream, or you can use cashews when you blend the soup together to make it creamy.
- Omit the heavy cream entirely and 1 1/2 tbsp of tomato paste & flour or cornstarch instead to thicken it. Add the tomato paste after you add in the garlic, basil, and thyme. Let it cook until it starts turning brown (caramelize). Add 1-2 tbsp of flour/cornstarch to the veggies. Stir for another minute, then continue the recipe as follows.
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Recipe:
Creamy Tomato Soup
Ingredients
- 56 oz canned whole san marzano tomatoes
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 2 small onions, chopped (2 cups, 10 oz)
- 3 garlic cloves, minced (1 tbsp)
- 2 tbsp chopped fresh basil
- 1 tsp dried thyme
- 2 medium carrots, peeled & diced 1/4-inch pieces(1 cups, 5 oz)
- Salt, to taste
- 1/2 tsp black pepper
- 2 cups vegetable broth
- 1 bay leaf
- 1 tbsp sugar
- Pinch red pepper flakes
- 3/4 cup heavy cream
Instructions
- Heat the olive oil and butter in a nonreactive pot (dutch oven) or heavy-bottomed pot over medium heat. Add the onions and carrots with a pinch of salt. Saute, stirring occasionally, for 7 minutes or until softened. Add the garlic, fresh basil, and thyme. Cook for 30 seconds more until aromatic.
- Stir in the tomatoes and the juices. Using a potato masher, mash the tomatoes until the pieces are no bigger than 2 inches. Season with salt and sprinkle in the pepper. Add in the vegetable broth, bay leaf, and sugar. Bring to a boil, then reduce to a simmer over medium-low heat.
- Simmer for 30 minutes until the flavors meld together. Discard the bay leaf. Transfer the soup to a blender (in batches if needed) or use an immersion blender to puree the soup. You can blend it into a chunky soup or blend until completely smooth.
- Return the soup to the pot and bring to a low simmer. Add in heavy cream and season with salt if needed. Simmer for 3 minutes more. Remove from the heat and serve with croutons and parmesan cheese.
Notes
Storage: Allow to cool completely, then transfer to an airtight container and keep in the fridge for up to 5 days.
- Freeze: Allow it to cool completely, then transfer to an airtight freezer-safe container. Keep in the freezer for up to 3 months. Thaw overnight in the fridge and reheat over medium-low heat on the stove until heated through.
You need a nonreactive pot! What does this mean? A nonreactive pot is made of a material that will not negatively react with acids. Glass, stainless steel or enameled pots (Dutch ovens) are all safe to use. Nonstick pots are also okay, but be sure there are no scratches in the non-stick coating.
Using Fresh Tomatoes instead of Canned: Cut an X on the bottoms of the fresh tomatoes, being careful not to cut too deep. Prepare a bowl of water with ice. Place the tomato carefully into boiling water and simmer for one minute. Remove the tomato and place in the ice bath. When cool enough to handle, peel the skin; it should remove very easily. You will need about 3 lbs of fresh tomatoes.
Variations:
- Sauté chopped bacon when sauteing the veggies, just skip the olive oil since the bacon will render its fat.
- Use non-dairy cream in place of regular heavy cream. I recommend coconut cream, or you can use cashews when you blend the soup together to make it creamy.
- Omit the heavy cream entirely and 1 1/2 tbsp of tomato paste & flour or cornstarch instead to thicken it. Add the tomato paste after you add in the garlic, basil, and thyme. Let it cook until it starts turning brown (caramelize). Add 1-2 tbsp of flour/cornstarch to the veggies. Stir for another minute, then continue the recipe as follows.
Nutrition Facts
Calories
192.84Fat (grams)
14.93 gSat. Fat (grams)
7.51 gCarbs (grams)
14.31 gFiber (grams)
3.25 gSugar (grams)
9.34 gProtein (grams)
2.89 gSodium (milligrams)
309.87 mgCholesterol (grams)
32.84 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used. Nutrition is based on 8 servings, which is 1 cup per serving.
Miss Raven's Kitchen 
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