This Homemade Cream of Tomato Soup recipe is delicious and especially quick to make. In fact, it doesn’t take much longer than opening a can of tomato soup and warming it up. In just 20 minutes, you can enjoy a homemade tomato soup!
Mmmmm..... tomato soup. I swear it is one of life's great pleasures. Savory, creamy, totally satisfying. What's not love?
Throw in a grilled cheese sandwich for dunking, and it's the stuff dreams are made of.
But canned tomato soup is typically loaded with sodium and unnecessary sugar. Plus, nothing that comes out of a can, can ever compare to the homemade version.
So I set off to make my own homemade cream of tomato soup - from scratch! And the best part - it's ready in just 20 minutes.
This cream of tomato soup is:
- Rich and creamy.
- Savory and packed with flavor.
- Made with real, fresh ingredients.
- Ready in just 20 minutes.
Tips, Tricks, & Variations
Cheat with canned tomatoes. If fresh tomatoes feel like too much work for you, you can substitute a 28-oz can of chopped tomatoes instead.
I suggest using Roma tomatoes, or another variety of paste tomatoes. These have less seeds and result in a thicker, less watery soup.
Make it vegan. You can make this recipe vegan friendly with a few simple swaps. Sauté the tomatoes in olive oil instead of butter. And swap the heavy cream for coconut cream - easy peasy!
Meal prep it. This soup can be prepped in advance and stored in the fridge for 3-5 days. It can also be frozen for up to 3 months. I recommend preparing the soup through the blending stage, and then adding the cream when you reheat it. (And if meal prep is your thing - check out our vegetarian freezer cooking book!)
If you love this cream of tomato soup, check out these other tasty ideas:
- basil chopped, fresh
- Heat the butter in a large pot, over medium heat. Add the onion and garlic, and cook for 4-5 minutes, until softened.
- Add the tomatoes and tomato paste. Stir to combine, and cook for 1-2 minutes.
- Add the thyme, sugar, and balsamic vinegar. Cook for 2-3 more minutes.
- Add the broth. Add salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
- Use an immersion blender to process the soup until it is a creamy consistency. (I like to leave mine just a little bit chunky.) If you do not have an immersion blender, carefully transfer to a regular blender, process, and then return it to the pot.
- Stir in the cream. Add additional salt and pepper, if desired. Serve garnished with the basil and pepitas.