Table of Contents: Thick and Creamy Tomato Soup

Thick and Creamy Tomato Soup

Remember the simple joy of a warm bowl of tomato soup on a chilly day? This isn’t just any tomato soup; this is the creamy tomato soup recipe you’ll turn to again and again, bringing back those cherished memories and creating new ones with loved ones.

It’s a hug in a bowl, perfect for cozy evenings, holiday gatherings, or when you simply need a little comfort.

This homemade tomato soup is a far cry from the canned variety. We’re building layers of flavor, starting with a deeply caramelized base of onions and carrots, then adding the sweetness of ripe tomatoes, a touch of spice, and finishing with luxurious heavy cream. It’s surprisingly easy to make, yet tastes incredibly sophisticated.

Whether you’re looking for the best tomato basil soup to impress guests or a quick and satisfying weeknight meal, this recipe delivers. It’s a classic for a reason, and we’ve perfected it to be the ultimate version.

This recipe is designed to be adaptable to your preferences. Don’t be afraid to experiment with different herbs, spices, or even a swirl of pesto for an extra burst of flavor. We’ll cover all the tips and tricks to ensure your soup is perfectly seasoned and has the ideal consistency.

Alternate Names & Variations

This recipe goes by many names! You might also find it referred to as Tomato Cream Soup, Roasted Tomato Soup (if you roast the tomatoes first – a delicious variation!), or simply Classic Tomato Soup.

For a lighter version, you can substitute the heavy cream with half-and-half or even a dollop of Greek yogurt. And if you’re a fan of tomato basil soup, the addition of fresh basil, as detailed in the recipe, elevates this classic to new heights.

Ingredients: Creamy Tomato Soup

Here’s what you’ll need to create this incredibly flavorful and creamy tomato soup:

* 4 ounces unsalted butter ( 1 stick; 114 g)
* 4 large carrots ( 1 pound; 455 g), diced (see notes)

* 2 medium yellow onions ( 1 pound; 455 g), diced (see notes)
* 3 large ( 28-ounce; 795 g) cans whole tomatoes, crushed roughly by hand
* 4 cups ( 950 ml) homemade or store-bought low-sodium chicken stock

* 1/4 teaspoon baking soda, plus more as needed (optional)
* 8 ounces heavy cream ( 1 cup; 225 g)
* Up to 1 1/4 teaspoons ( 5 g) Diamond Crystal kosher salt

* 1/2 teaspoon ( 1 g) freshly ground black pepper, or more to taste
* 1/8 teaspoon ground cayenne, or more to taste
* 1/2 ounce fresh basil leaves ( 1 loosely packed cup; 15 g), cut into chiffonade

Step-by-Step Instructions

1. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced carrots and onions and cook, stirring occasionally, for 15-20 minutes, or until softened and deeply caramelized. Chef’s Tip: Don’t rush this step! The caramelization is key to developing a rich, complex flavor.

2. Add the Tomatoes: Pour in the crushed tomatoes. Stir well to combine with the caramelized vegetables. Bring the mixture to a simmer.

3. Simmer and Season: Add the chicken stock, baking soda (if using – see notes below), salt, pepper, and cayenne pepper. Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally. Chef’s Tip: Longer simmering time allows the flavors to meld and deepen.

4. Blend for Creaminess: Carefully transfer the soup to a blender (in batches if necessary) and blend until completely smooth. Alternatively, use an immersion blender directly in the pot. Chef’s Tip: Be extremely cautious when blending hot liquids. Vent the blender lid to prevent pressure buildup.

5. Stir in the Cream: Return the blended soup to the pot. Stir in the heavy cream and heat through gently. Do not boil after adding the cream.

6. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or cayenne pepper to suit your preference.

7. Finish with Basil: Just before serving, stir in the chiffonade basil.

8. Serve & Enjoy: Ladle the creamy tomato soup into bowls and serve immediately. A grilled cheese sandwich is the perfect accompaniment!

Recipe Card Block (Quick Reference)

Prep Time: 20 minutes
Cook Time: 45-60 minutes
Total Time: 65-80 minutes
Servings: 4
Approximate Calories: 350 per serving (estimate, varies with cream amount)

Why This Recipe Works & Expert Tips

This homemade tomato soup recipe isn’t just about throwing ingredients into a pot. It’s about building flavor. The long, slow caramelization of the onions and carrots creates a sweet and savory base that complements the acidity of the tomatoes beautifully.

The baking soda (a little trick!) neutralizes some of the tomato acidity, resulting in a smoother, less tart soup.

Using high-quality canned tomatoes is crucial. San Marzano tomatoes are a great choice, known for their sweetness and low acidity.

And don’t skimp on the heavy cream – it’s what gives this soup its signature luxurious texture. This is truly easy comfort food for family dinners that everyone will love.

Storage, Freezing, and Reheating Tips

Storage: Leftover creamy tomato soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

Freezing: While you can freeze tomato soup, the texture may change slightly upon thawing due to the dairy content. For best results, freeze the soup before adding the cream. Allow it to cool completely, then transfer to freezer-safe containers, leaving some headspace for expansion. It will keep for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat gently over medium-low heat, stirring frequently. Avoid boiling, as this can cause the cream to separate. If the soup has thickened too much, add a splash of chicken stock or water to thin it out. This homemade tomato soup is even better the next day as the flavors continue to meld!

People Also Ask: Creamy Tomato Soup

What is the secret to creamy tomato soup?

The secret to truly creamy tomato soup lies in a few key techniques. First, deeply caramelizing the onions and carrots builds a rich, flavorful base. Second, using a touch of baking soda neutralizes the acidity of the tomatoes, resulting in a smoother, less tart soup.

Finally, and perhaps most importantly, finishing with a generous amount of heavy cream creates that luxurious, velvety texture we all crave. Don’t be afraid to blend thoroughly – a smooth texture is essential for a creamy soup!

How do you make tomato soup thicker?

There are several ways to thicken tomato soup. The baking soda mentioned in the recipe helps slightly. You can also simmer the soup uncovered for a longer period, allowing some of the liquid to evaporate.

For a more substantial thickening, blend in a tablespoon or two of cooked rice or potatoes. A cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) can also be added during the simmering process, but be sure to stir constantly to prevent lumps.

What is the difference between tomato soup and bisque?

While both tomato soup and bisque are creamy tomato-based soups, the main difference lies in their preparation and texture. Traditionally, bisque is made with shellfish stock and is strained to achieve an exceptionally smooth, velvety texture.

Tomato soup, on the other hand, can be made with vegetable or chicken stock and may retain some of the tomato pulp. Bisque is generally richer and more refined than tomato soup.

What can I add to tomato soup to make it taste better?

The possibilities are endless! A swirl of pesto adds a vibrant, herbaceous flavor. A dollop of sour cream or crème fraîche provides a tangy contrast. Roasted garlic, a pinch of red pepper flakes, or a splash of balsamic vinegar can all enhance the flavor profile.

And, of course, fresh herbs like basil, oregano, or thyme are always a welcome addition. Don’t be afraid to experiment and find your perfect combination!

Conclusion: Creamy Tomato Soup

So there you have it – the ultimate creamy tomato soup recipe! I truly believe this is a soup that will become a staple in your kitchen, bringing warmth and comfort to your table for years to come.

Don’t hesitate to give it a try, and please share your creations with me in the comments below. I’d love to hear how it turned out and any variations you’ve tried. Happy cooking!