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Bowl of easy creamy tomato soup garnished with fresh basil and croutons

Easy Creamy Tomato Soup

A comforting bowl of creamy tomato soup made with ripe tomatoes and heavy cream, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans cans of diced tomatoes Use good-quality canned tomatoes like San Marzano for the best flavor.
  • 1 cup heavy cream For a lighter version, substitute with half-and-half or coconut milk.
  • 1 medium onion, chopped Chop finely for even sautéing.
  • 2 cloves garlic, minced Add at the right time to prevent burning.
  • 2 tablespoons olive oil Used for sautéing the onions.
  • 2 cups vegetable broth Can be substituted with chicken broth for non-vegetarian option.
  • to taste Salt and pepper Adjust based on preference.
  • for garnish Fresh basil Adds freshness to the soup.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until softened and translucent, about 6–8 minutes.
  3. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
  4. Pour in the diced tomatoes (with juices) and vegetable broth.
  5. Increase heat to bring the mixture to a gentle boil, then reduce to a simmer.
  6. Let it simmer for about 15 minutes to meld flavors.
  7. Use an immersion blender to puree the soup until smooth or transfer to a countertop blender in batches.
  8. Stir in the heavy cream and season with salt and pepper.
  9. Warm through gently but do not boil after adding cream.
  10. Serve hot, garnished with fresh basil.

Notes

For extra flavor, consider adding a teaspoon of sugar or balsamic vinegar to balance acidity. The soup can be made in advance for enhanced flavor.