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Overhead view of a delicious homemade tomato soup recipe, garnished with Parmesan and basil, served with crusty bread.

Easy Creamy Tomato Soup

This creamy tomato soup is quick, comforting, and incredibly flavorful. With rich tomatoes, fresh basil, and smooth cream, it’s the perfect homemade soup for cozy nights or elegant starters.
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Course: Appetizer, Lunch, Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 2 yellow onions (about 3 cups finely chopped)
  • 3 cloves garlic, minced
  • 56 oz crushed tomatoes with juice (preferably San Marzano)
  • 2 cups chicken stock or vegetable broth
  • ¼ cup fresh basil, chopped (plus more to serve)
  • 1 tbsp sugar (adjust to taste)
  • ½ tsp black pepper (adjust to taste)
  • ½ cup heavy whipping cream (or full-fat coconut milk)
  • ⅓ cup Parmesan cheese, freshly grated (optional)

Equipment

  • Dutch oven or large pot
  • Immersion blender or standard blender
  • Sharp knife
  • Cutting Board
  • Measuring Cups and Spoons

Method
 

  1. Finely chop onions and mince garlic. Heat a large pot or Dutch oven over medium heat, melt butter, and sauté onions for 10–12 minutes until soft and golden.
  2. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
  3. Add crushed tomatoes, chicken or vegetable stock, chopped basil, sugar, and black pepper. Stir well and bring to a gentle boil.
  4. Reduce heat to low, partially cover the pot, and simmer for 10 minutes to develop flavor.
  5. Use an immersion blender to puree the soup in the pot, or carefully blend in batches using a standard blender. Return to the pot if needed.
  6. Stir in heavy cream and Parmesan. Simmer gently for 2–3 minutes until warmed through. Taste and adjust seasoning as needed.
  7. Ladle into bowls and garnish with fresh basil and extra Parmesan. Serve hot with crusty bread or grilled cheese.

Notes

San Marzano tomatoes give the best flavor, but any quality crushed tomatoes will work. To make it dairy-free, use coconut milk and skip the cheese. Add sugar gradually to balance acidity depending on your tomato brand. Taste and adjust before serving.