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.
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.
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.
The trick, I’ve found, is to use good, fresh tomatoes on the vine and good quality, if not homemade, chicken stock (or vegetable broth, if going vegetarian).
If you have a bountiful tomato garden at your disposal, all the better! Trust me, you won’t be sorry.
Speaking of vegetarian, 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.
Cream Of Tomato Soup
Also, this soup is even easier to make if you happen to have an immersion blender, if you happen to have one.
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!
If you want more great fall soups I have a roasted acorn squash, butternut squash bisque, easy creamy of broccoli, slow cooker chicken tortilla which just might be my favorites soup and this cream of tomato.
- 2 tbsp. olive oil
- 1 red onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 5 vine-ripened tomatoes, diced
- 1 tbsp. tomato paste
- 8 fresh basil leaves
- 3 cups chicken stock*
- 2 tsp. kosher salt, plus more to taste
- ¼ tsp. freshly ground black pepper, plus more to taste
- ¾ cup plain almond milk (*can also use regular milk, heavy cream, or half and half)*
- optional Croutons, for garnish
- Heat the olive oil in a large, deep stock pot over medium heat.
- Add the onion and carrots and saute for 8-10 minutes, until tender.
- Add the garlic and cook for 1 minute.
- Add the tomatoes, tomato paste, basil, chicken stock, salt, and pepper and stir well.
- Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.
- Either using a blender (in batches), food processor, or an immersion blender, blend until pureed.
- Return to the pot, if applicable, and then add the almond milk and stir to combine.
- Season to taste with any additional salt and/or pepper.
- Reheat the blended soup over low heat just until heated through and serve with finely chopped basil leaves and/or croutons.
This post was last updated on September 11, 2015 to include new images and a recipe video.
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