Snacks • Winter Soups

Creamy Tomato Soup

Name: Creamy Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 Tbsp unsalted butter; 1 Tbsp olive oil; 1 onion, chopped; 2 garlic cloves, minced; 3 Tbsp tomato paste; 1 (28 oz) can whole peeled tomatoes with juice; 2 cups vegetable or chicken broth; 1/2 cup heavy cream; 1 tsp salt plus more to taste

Creamy tomato soup built on canned tomatoes and tomato paste, finished with cream and served with grilled cheese.

Updated: Nov 9, 2026

⏱ 40 mintotal

6servings

210 kcalper serving

Easylevel

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Why you'll like it

Ready in about 40 min.
Serves 6 — easy to halve or double.
Easy level — everyday equipment only.
Stays juicy when cooked to 165°F (74°C).
Storage, freezing and reheating covered below.

This Creamy Tomato Soup recipe takes 40 minutes and serves 6 as a starter or a light main. Canned whole tomatoes do the heavy lifting, so the soup works all winter, and a short simmer with onion, garlic, and tomato paste concentrates their sweetness before blending.

Food safety: do not wash raw chicken — it spreads bacteria around the sink. Pat dry, avoid cross-contact with ready-to-eat food, and cook to 165°F (74°C) internal temperature.

Helpful guides

Instructions

Step 1

Melt the butter with the oil in a large pot over medium heat and cook the onion 6 minutes until soft. Butter brings flavor while the oil keeps it from browning too fast.

Step 2

Stir in the garlic and tomato paste and cook 2 minutes, stirring constantly, until the paste darkens. Cooking the paste out removes the tinny taste and deepens the color.

Step 3

Add the tomatoes with their juice and the broth, break up the tomatoes with a spoon, and simmer 20 minutes. The simmer concentrates sweetness so the soup needs little else.

Step 4

Blend until smooth with an immersion blender, keeping the head under the surface to avoid hot splatter, or cool 5 minutes and blend in batches.

Step 5

Stir in the cream and warm through over low heat without boiling. Boiling after the cream goes in can split the dairy and dull the tomato flavor.

Step 6

Season with salt and a pinch of sugar if the tomatoes taste sharp, then serve with grilled cheese for dipping.

Troubleshooting — fixes, not repeats

If the soup tastes acidic, add 1/2 teaspoon sugar, then salt, since canned tomatoes vary by brand.
If it is too thin, simmer uncovered 10 minutes before the cream goes in.
If you want a finer texture, pass the blended soup through a fine strainer.
If you skip the cream, finish with 2 tablespoons of butter off the heat for body.

Make it your way

Spicier version: For a spiced version, add 1/2 teaspoon ground fennel or smoked paprika with the paste.
For a roasted version, halve 2 lb of plum tomatoes and roast at 425 degrees F for 30 minutes before blending.
For a dairy-free pot, use olive oil throughout and finish with coconut milk instead of cream.
For a bigger batch, freeze half before the cream goes in.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Refrigerate up to 4 days; reheat gently and stir, since cream can separate over high heat.

Freeze up to 3 months without the cream, then stir cream in after reheating.

FAQ

Can I use fresh tomatoes?
Yes, use 3 lb of ripe plum tomatoes, peeled and chopped, and simmer 10 minutes longer to cook off the extra water.

Why is my tomato soup bitter?
Under-cooked tomato paste and scorched garlic both taste bitter. Keep the heat moderate and stir while the paste cooks.

Can I make it without dairy?
Yes, use olive oil instead of butter and coconut milk or oat cream in place of dairy cream. The soup stays creamy, with a slightly different finish.