EASY CREAM OF TOMATO SOUP

Read Time: 5 minutes
by Karen
19 comments

This quick and easy recipe for cream of tomato soup is perfect for those busy days when you crave a comforting bowl of goodness without spending hours in the kitchen. This recipe takes advantage of the convenience of canned tomatoes, making it a breeze to whip up in under 30 minutes. The secret to its rich and velvety texture lies in the addition of a little cream. It can be enjoyed on its own or paired with crusty bread, croutons, or a sprinkle of fresh herbs for added texture and flavor.

Why You’ll Love This Recipe

Easy and quick to make.
Very economical to make as it uses canned tomatoes and simple pantry ingredients.
It’s creamy and velvety and serving it hot makes it the ultimate cold-weather comfort food.
It’s the perfect accompaniment to a grilled cheese sandwich for a complete meal.

What Ingredients Do I Need

Olive oil – I only use extra virgin for cooking but you could use any other oil.
Onion – A regular yellow onion is fine.
Garlic – 2 cloves, crushed. You don’t need to chop it as everything will be pureed.
Oregano – Dried oregano is preferable for this recipe.
Broth – I like using chicken broth for a little more depth of flavor but you could also use vegetable broth if you prefer.
Tomatoes – This recipe calls for canned tomatoes. San Marzano are great if you can get them but any good quality canned tomatoes will do.
Sugar – White sugar is fine.
Cream – Ideally you want to use a heavier cream for this recipe. Any cream with at least 18% milk fat will work. If you use a lighter cream or milk you risk it curdling.

The ingredients for cream of tomato soup laid out on the counter.

How To Make Cream Of Tomato Soup

Saute onion and garlic – Heat a medium-sized pot over medium-low heat. When the pan is hot add the olive oil and the chopped onion. Saute until the onions are soft and translucent, trying not to let them brown. When the onions are soft add the crushed garlic and saute for another 2 minutes making sure not to burn the garlic.

Add oregano and broth – Add the dried oregano and stir well. Add the broth to the pot.

Someone adding oregano to onions cooking in a pot.

Someone adding broth to a pot of onions cooking on a stove.

Add tomatoes and sugar – Add the tomatoes to the pot and bring to a low boil. Add the sugar and stir well.

Someone adding sugar to a pot of tomato soup.

Puree – Turn the burner off and using an immersion blender, puree the soup until it’s very smooth. Alternatively, you could use a regular blender and puree the soup in batches. Once the soup is smooth, add the cream and stir until it’s well combined. Cook over low heat just until the soup is at your desired temperature. Do not allow it to come to a boil or it may curdle.

Someone using an immersion blender to blend tomato soup.

Someone adding cream to tomato soup in a pot.

Season – Add salt and white pepper to taste and serve.

A bowl of tomato soup sitting on a blue napkin.

Recipe Tips and Tricks For Success

Don’t allow the onions or garlic to brown. The onions should just be soft and translucent.
Don’t skip the sugar as it adds a nice sweetness that balances out the tang of the tomatoes. Don’t worry it won’t taste sweet.
Use a heavy cream with at least 18% milk fat and don’t allow the soup to come to a boil after you’ve added the cream. This will help keep the soup from curdling.

Recipe Variations

You can switch out the chicken broth for vegetable broth or even water in a pinch but keep in mind your soup won’t have the same depth of flavor. For a less rich soup, you could also use regular milk instead of cream but add the milk very slowly stirring well in between each addition. Heat it on low. Don’t allow your soup to come to a boil or it could curdle.

Cream of tomato soup in a bowl sitting on a blue napkin.

Recipe Substitutions

For a dairy-free version, you could use a dairy-free milk like almond milk or even coconut milk. You could also use vegetable broth for a vegetarian version.

Storage Tips

This soup will stay fresh, covered in the refrigerator for up to 5 days. As cream doesn’t freeze well I wouldn’t freeze it.

Serving Suggestions

This soup is delicious on its own but I often like to serve it with my basil oil drizzle. It adds the aromatic flavoring of fresh basil to the soup. I also like to top the soup with croutons for a bit of crunch. Of course, cream of tomato soup served alongside a hot grilled cheese sandwich is always a delicious classic.

Cream of tomato soup in a bowl with a basil drizzle.

FREQUENTLY ASKED QUESTIONS;

Is cream of tomato soup the same as tomato soup? No. Cream of tomato soup has been "creamed" by adding milk or cream to it whereas regular tomato soup usually does not contain any dairy products. 

How do you add cream to tomato soup without curdling? Using a heavy cream with at least an 18% milk fat will help. Also be sure to avoid boiling the soup after you've added the cream. Cook it at a low temperature just until it's your desired temperature for serving. 

Why do you put sugar in tomato soup? Adding just a little bit of sugar to tomato soup can help round out the flavor and balance the acidity of the tomatoes.