Cream of Tomato Soup Recipe

This post was last updated on May 16, 2015 to include new images.

Cream Of Tomato Soup Recipe

Is there anything better than tomato soup on a cold day?

Tomato soup really is a comfort food for me.  I’m sure it can’t be as good as my memories serve me, but just a simple can of Campbell’s tomato soup used to be a favorite treat when I was growing up.

Cream Of Tomato Soup Recipe

However, as I’ve grown up, I have (sadly) learned that tater tots, cotton candy, gummy bears and Chuck E. Cheese pizza really aren’t THAT good.  (Well, maybe not the gummy bears…)

Either way, I find myself longing for those cherished bowls of tomato soup with grilled cheese.

Enter this delicious cream of tomato soup recipe.  Oh. My. Goodness.

Cream Of Tomato Soup Recipe

Now, I have already converted two “I don’t really like tomato soup” believers (one, of course, being Dustin) into “I’ll have a second helping of that” fans.  And, really, is there a better testament to how good this soup is?  Dustin actually requests this soup now.

Cream Of Fresh Tomato Soup

The trick, I’ve found, is to use good, fresh tomatoes on the vine and good quality, if not homemade, chicken stock.

If you have a bountiful tomato garden at your disposal, all the better!  Trust me, you won’t be sorry.This soup is even easier to make if you happen to have an immersion blender.

This soup could easily be converted to be vegetarian or vegan by exchanging the chicken stock for vegetable stock and the heavy cream for soy or almond milk.

Combine this delicious cream of tomato soup recipe with some croutons and a grilled cheese sandwich or even a hot, buttered roll and you’ve got yourself a good thing going.  Makes me hungry just thinking about it!

Cream of Tomato Soup Recipe
 
Prep time
Cook time
Total time
 
This Cream of Tomato Soup is the perfect tomato soup recipe.
Author:
Recipe type: Easy
Serves: 6
Ingredients
  • 2 tbsp. olive oil
  • 1 red onion, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 5 vine-ripened tomatoes, diced
  • 1 tsp. sugar
  • 1 tbsp. tomato paste
  • 8 fresh basil leaves
  • 3 cups chicken stock
  • 2½ tsp. kosher salt, plus more to taste
  • ¼ tsp. freshly ground black pepper, plus more to taste
  • ¾ cup heavy cream (can sub almond milk, regular milk, or half and half)
  • Croutons, for garnish
Instructions
  1. Heat the olive oil in a large, deep stock pot over medium heat.
  2. Add the onion and carrots and saute for 8-10 minutes, until tender.
  3. Add the garlic and cook for 1 minute.
  4. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.
  5. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.
  6. Either using a blender (in batches), food processor, or an immersion blender, blend until pureed.
  7. Return to the pot, if applicable, and then add the cream and stir to combine.
  8. Season to taste with any additional salt and/or pepper.
  9. Reheat the blended soup over low heat just until heated through and serve with finely chopped basil leaves and/or croutons.

Comments

  1. Lois says

    Yes, what a great recipe. I have my garden tomatoes of all variety simmering. Homemade soup is the best. Thanks for sharing.

  2. Yvonne says

    I’m preparing the recipe again today for lunch , I freeze the tomatoes after I prepare in the oven at harvest time. Then in the winter we prepare this recipe again and again. (est 10 times so far)

  3. Megan Creveling says

    Your recipes are inspiring! Im so happy i stumbled upon your site because ive nearly bookmarked every recipe! Thank You for sharing and keep up the good work.

    sincerely.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: