Creamy Tomato Soup

Creamy Tomato Soup

By Erin Huffstetler | 06/29/2020 | 8 Comments

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This creamy tomato soup is deeply satisfying and so easy to make. Just throw some pantry staples in a pot, and dinner will be ready in 30 minutes.

In terms of taste, this tomato soup is very similar to Panera’s. It has that perfect blend of tomato and herbs, and just enough cream to round out the flavor.

Make it for dinner, and you’ll find yourself looking forward to having the leftovers for lunch. This recipe doubles beautifully, so go ahead, and make extra.

Pot of Creamy Tomato Soup

Creamy Tomato Soup Recipe

Ingredients:

  • (2) 28-ounce cans whole peeled tomatoes, or (4) 14.5-ounce cans
  • 1 medium onion, chopped
  • 1 cup water
  • 1/2 cup heavy cream
  • 2 Tablespoons butter (or 2 Tablespoons olive oil)
  • 6 cloves minced garlic (1 Tablespoon)
  • 1 Tablespoon granulated sugar
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 pinch red pepper flakes
  • 1 pinch ground black pepper

Out of whole peeled tomatoes? Want to use tomatoes from your garden? This article has substitutions, plus instructions for making your own whole peeled tomatoes.

What You Do:

Sautee the Onions and Garlic in Butter

Melt the butter in a large pot, over medium heat. Add the onions and garlic, and sautee, until the onions soften and become translucent (about five minutes).

Add Tomatoes, Water and Spices

Increase the temperature to medium-high. Then, add the tomatoes, water and spices.

Bring Soup to a Boil

Bring the pot to a boil; then, reduce the heat; cover; and simmer for 15 minutes.

Tomato Soup at the End of It's Cook Time

Remove from heat.

Puree the Tomato Soup

Then, puree with an immersion blender, or transfer to a regular blender in batches to blend.

Pot of Creamy Tomato Soup

Add the heavy cream, and serve with grilled cheese or crusty bread for dipping.

Creamy Tomato Soup

We usually have it with rosemary foccacia bread. I’ll be sharing the recipe later this week.

Servings: 6 bowls

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Creamy Tomato Soup

Creamy Tomato Soup

This 30-minute creamy tomato soup is guaranteed to earn a spot in your regular dinner rotation.


  • Author: Erin Huffstetler, MyFrugalHome.com
  • Prep Time: 0 minutes
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6 bowls 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients:

  • (2) 28-ounce cans whole peeled tomatoes (or 4 14.5-ounce cans)
  • 1 medium onion, chopped
  • 1 cup water
  • 1/2 cup heavy cream
  • 2 Tablespoons butter (or 2 Tablespoons olive oil)
  • 6 cloves minced garlic (1 Tablespoon)
  • 1 Tablespoon granulated sugar
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 pinch red pepper flakes
  • 1 pinch ground black pepper

Instructions:

Melt the butter in a large pot, over medium heat. Add the onions and garlic, and cook, until soft and translucent (about five minutes).

Increase temperature to medium-high. Add tomatoes, spices and water.

When it begins to boil, reduce the heat; cover; and simmer for 15 minutes.

Remove from heat. Then, puree with an immersion blender, until smooth. If you don’t own an immersion blender, just transfer the soup to your blender in batches.

Stir in the heavy cream, and serve with grilled cheese or crusty bread

Notes

  • Can be doubled or tripled.
  • Here’s how to use other types of canned or fresh tomatoes in this recipe.

Tomato Soup With Goat Cheese

Like goat cheese? Then, be sure to try my recipe for tomato soup with goat cheese.

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Comments

  1. Hello Erin, So I was making out my grocery list and pulled out my grocery folder to do some updating (was actually looking for something else, but found this that I had previously printed and noticed how on SOME items you also put a link to “how to make”…GENIUS!!!! and was wondering if you were going to add all the OTHER links of “how to’s” that you have done…like tomato soup etc? GENIUS you are…THAT would be one to put on the TOP of your blog for people to easily reference ESPECIALLY in these crazy times;) Thank you for all that you…genius, pure genius!!!!

    https://www.thespruceeats.com/the-shelf-life-of-pantry-foods-1389305

    • Yep. I’m not updating that particular page any more, since I no longer write for that website, but I’ve been working on doing that on this site. I still need to do that to my grocery master list, but I’ve started to do that in my what’s in my pantry, what’s in my freezer posts, like this one: https://www.myfrugalhome.com/whats-in-my-freezers/ I’ve also been going back and linking ingredients in recipes, when I’ve shared a homemade recipe for the ingredient that’s called for. Staying home has been helping me to work through my backlog of recipes that I want to develop, so you’ll be seeing more and more instances of me linking to instructions for making your own ingredients.

  2. Hi Erin,
    Can you tell us what the equivalent would be using fresh tomatoes? Would you make any changes! Thanks!

    • Yep. It’ll take approximately 4 lbs of fresh tomatoes to make this recipe. There’s a link under the ingredient list that’ll take you an article on how to create your own whole peeled tomatoes. That article includes instructions for canning the tomatoes, but if you’re using them right away in this recipe, you could just stop after peeling and coring them.

  3. Hi Erin, This soup sounds great and easy! I will definitely try it. In the meantime I thought you might like to know that when I get your email it’s truncated and doesn’t show any of the content or pictures. Don’t know why!

  4. Hi Erin!
    Would the tomato soup and pizza sauce recipes be ok to can? I will be trying these recipes soon. I was thinking with my energy level getting zapped by increasing care of hubby, I thought if I could can in the early morning hours when I have the energy and hubby is sleeping, reaching for a jar may help with supper in the late afternoons.
    Thank you!!
    Melissa Canan

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