Go Back

Classic Creamy Tomato Soup - Comfort in a Bowl

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil (or unsalted butter for a richer flavor)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 large can (28 ounces) whole peeled tomatoes with juices (San Marzano if possible)
  • 2 cups low-sodium chicken or vegetable broth
  • 1 teaspoon sugar (adjust to taste)
  • 1/2 teaspoon dried oregano or Italian seasoning
  • Pinch of red pepper flakes (optional, for gentle heat)
  • 1/3 to 1/2 cup heavy cream (or half-and-half for lighter creaminess)
  • Salt and black pepper, to taste
  • Fresh basil, a small handful (optional, for finishing)
  • Croutons, grated Parmesan, or a drizzle of olive oil for serving (optional)

Method
 

  1. Sweat the aromatics: Warm the olive oil over medium heat in a large pot. Add the chopped onion with a pinch of salt and cook, stirring often, until soft and translucent, about 6–8 minutes. Add the garlic and cook 30–45 seconds until fragrant.
  2. Build depth with tomato paste: Stir in the tomato paste and cook it for 1–2 minutes. Let it darken slightly; this step caramelizes the paste and builds that classic tomato depth.
  3. Add tomatoes and broth: Pour in the canned tomatoes and their juices, then add the broth. Break the tomatoes up with a spoon. Stir in the sugar, oregano, and red pepper flakes if using. Bring to a gentle simmer.
  4. Simmer to meld flavors: Lower the heat and simmer uncovered for 20–25 minutes, stirring occasionally. The soup should thicken slightly and smell sweet-savory, not sharp or tinny.
  5. Blend until smooth: Use an immersion blender to puree the soup right in the pot until silky. If using a countertop blender, work in batches and vent the lid slightly to release steam. Blend until smooth and return to the pot.
  6. Add the cream: Stir in 1/3 cup heavy cream. Taste, then add more cream if you prefer a richer finish. Season with salt and black pepper. If using basil, tear a few leaves and stir them in at the end for a fresh note.
  7. Adjust and serve: If the soup tastes too bright, add another pinch of sugar. If it’s too thick, loosen with a splash of broth. Ladle into bowls and top with croutons, Parmesan, a swirl of cream, or a drizzle of olive oil.