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Soup · Updated October 26, 2026
Creamy Tomato Soup
A smooth soup built from canned tomatoes, a sweated onion and a splash of cream.
Prep10 min
Cook30 min
Total40 min
Makes4 servings
Ingredients
Amounts are rounded when scaled. Tick items as you gather them.
Directions
- Melt the butter in a large pot over medium heat. Add the onion and a pinch of the salt and cook 6 to 8 minutes, stirring, until soft but not browned.
- Add the garlic and cook 1 minute, until fragrant.
- Add the tomatoes with their juice, the broth and the basil. Break up the tomatoes with a spoon, bring to a simmer and cook 20 minutes, partly covered.
- Let the soup cool for 5 minutes, then blend it in batches, filling the blender no more than half full and holding the lid with a towel, or use an immersion blender in the pot.
- Return to low heat, stir in the cream, and season with the remaining salt, the pepper and sugar if the tomatoes taste sharp. Do not boil after adding the cream.
Tips
- Hot liquid expands in a blender. Vent the lid and start on low.
- A spoonful of rice or a slice of bread simmered in the soup thickens it without extra cream.
Storing
Refrigerate up to 4 days or freeze up to 3 months without the cream, adding it when you reheat.
Swaps
Use milk for a lighter soup, or leave the dairy out and finish with olive oil.
Check ingredient labels if you cook for someone with an allergy. See the Disclaimer.