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The Best Homemade Tomato Soup Recipe (Easy & Creamy)

The Best Homemade Tomato Soup Recipe (Easy & Creamy)

A smooth, rich, and comforting tomato soup made with canned tomatoes, aromatics, broth, basil, and heavy cream. This easy dinner recipe serves about 6 people and comes together in approximately 45–50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 tablespoons Unsalted butter
  • 1 medium Medium yellow onion, diced
  • 2 cloves Garlic cloves, minced
  • 1/4 cup All-purpose flour
  • 4 cups Chicken broth or vegetable broth
  • 2 28-ounce cans Whole or diced peeled tomatoes with juices
Seasonings
  • 1 tablespoon Granulated sugar
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 teaspoon dried or 2 tablespoons fresh Dried basil or chopped fresh basil
Finish
  • 1 cup Heavy cream

Method
 

Step-by-Step
  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes, until softened. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant.
  2. Sprinkle the flour over the softened onion mixture and stir continuously for about 1 minute to form a light roux. Gradually whisk in the broth, adding it slowly so the flour dissolves without clumps.
  3. Add the tomatoes with their juices, sugar, kosher salt, black pepper, and basil. Bring the soup to a gentle simmer, partially cover the pot, and cook for 20–25 minutes, stirring occasionally.
  4. Blend the soup until smooth with an immersion blender. If using a countertop blender, work carefully in batches and avoid sealing hot soup completely inside the blender.
  5. Stir in the heavy cream and warm the soup gently for another 2–3 minutes. Do not bring the finished soup to a hard boil, then taste and adjust the salt, pepper, and sugar before serving.

Notes

High-quality canned whole tomatoes often provide excellent flavor and blend smoothly after simmering. Add the cream only after blending, and keep the heat low so the soup does not separate. Refrigerate leftovers in a covered container and reheat gently.