Name: Creamy Tomato Soup Recipe
Prep time: 5 min
Cook time: 38 min
Total time: 43 min
Cuisine: Italian
Ingredients: 2 medium yellow onions; 1 celery rib, diced; 1 medium carrot, peeled and diced; 6 garlic cloves, minced or chopped; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; ½ teaspoon dried thyme; 1 ½ teaspoons kosher salt; ½ teaspoon ground black pepper; 2 (28-ounce cans) whole peeled San Marzano tomatoes; 2 cups chicken or vegetable broth; fresh herbs; heavy cream; freshly grated parmesan or parmesan crisps; extra olive oil

There's something deeply comforting about a bowl of homemade tomato soup that's rich and velvety. This Creamy Tomato Soup Recipe steals the show with its perfect balance of tangy tomatoes and silky smooth texture, making every spoonful a warm hug on a chilly day.

The image shows a white bowl filled with smooth, bright orange soup placed on a white plate. The soup has a swirl of white cream and a drizzle of light olive oil on top, decorated with small green herb leaves and specks of black pepper. A silver spoon is inside the bowl resting on the soup's edge. Around the plate are two pieces of thin, crispy light golden biscuit crisps. The setting is on a white marbled countertop with a striped cloth and small scattered herbs nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tomato Soup Recipe
Top Tip
How to Serve Creamy Tomato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tomato Soup Recipe

Why You'll Love This Recipe

Making this creamy tomato soup feels like crafting a little magic in the kitchen. I love how it builds flavor from simple ingredients, transforming canned tomatoes into something so luscious and satisfying. You’ll find it’s more approachable than you think—perfect for busy weeknights but elegant enough for guests.

Deep, rich flavor: The blend of sautéed veggies and slow-simmered San Marzano tomatoes creates a soup that tastes far beyond basic tomato soup.
Velvety texture: Blending the soup thoroughly gives you that silky smooth feel that you want every time.
Flexible and customizable: Whether you want it dairy-free, spiced up, or extra creamy, this recipe takes your ideas well.
Simple pantry ingredients: Most of what you need is likely already in your kitchen, making it a go-to recipe anytime.

Ingredients & Why They Work

Each ingredient in this creamy tomato soup recipe plays a role in building flavor and texture that keeps you coming back for more. Here’s what to look out for when picking things up at the store or raid your pantry:

Flat lay of extra-virgin olive oil in a small white ceramic bowl, unsalted butter as a rectangular pat, two medium yellow onions whole and unpeeled, one celery rib whole and fresh, one medium carrot whole with bright orange color, six whole garlic cloves unpeeled, a small white bowl with dried thyme, a small white bowl with kosher salt crystals, a small white bowl with ground black pepper, two whole peeled San Marzano tomatoes with vibrant red color arranged whole but uncut, and a small white ceramic bowl filled with chicken broth, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Adds fruitiness and richness while helping soften the veggies in the beginning.
Unsalted butter: Combines with olive oil for a luxurious base and helps mellow the acidity of tomatoes.
Yellow onions: They cook down sweet and tender, forming the flavorful backbone of the soup.
Celery rib: Adds subtle savoriness and a little texture that rounds out the soup.
Carrot: Brings a natural sweetness, balancing out the tomatoes perfectly.
Garlic cloves: For that warm, aromatic punch that brightens the soup.
Dried thyme: A hint of earthiness that complements tomato’s natural flavors.
Kosher salt: Enhances every element while seasoning perfectly.
Ground black pepper: Adds gentle heat and complexity.
Whole peeled San Marzano tomatoes: They’re the star—sweet, low-acid, and perfect for soup.
Chicken or vegetable broth: Builds a savory depth and thins the soup to your preferred consistency.
Heavy cream (optional): For an ultra-creamy finish that's smooth and indulgent.
Fresh herbs, parmesan, and olive oil (optional): These elevate the final presentation and flavor beautifully.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I often tweak this creamy tomato soup recipe depending on what I’m in the mood for or who’s joining me for dinner. Making it your own is part of the fun!

Variation: I sometimes swap the chicken broth for vegetable broth to keep it vegetarian, and honestly, you’d never notice. Adding a splash of cream at the end turns it into pure indulgence.
Spicy twist: A pinch of red pepper flakes or a smear of harissa paste stirred in gives it a lively kick that wakes up your taste buds.
Dairy-free option: Simply skip the butter and cream or replace with coconut milk for a creamy texture without dairy.
Seasonal twist: During summer, fresh basil stirred in at the end brightens the soup beautifully.

Step-by-Step: How I Make Creamy Tomato Soup Recipe

A white pot filled with a smooth, bright orange soup, topped with small green herb sprigs and black pepper bits scattered on the surface. A silver spoon is partially dipped into the soup, stirring slightly, showing the soup's thick but smooth texture. The pot sits on a white marbled surface with a black and white striped cloth nearby. In the soft-focus background, there is a glass bottle with yellow oil and a glass container with milk. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften Your Veggies

Start by heating the olive oil and butter in a large pot over medium heat. When the butter is melted and the oil is shimmering, I add diced onions, celery, and carrots. The trick is to cook gently for about 4 to 5 minutes until everything is softened but not browned—this slow sweat extracts sweetness and flavor without bitterness.

Step 2: Layer in the Aromatics

Throw in the minced garlic, dried thyme, salt, and pepper next. Stir it all together and let those aromatics bloom for about a minute—it’s amazing how much this step builds the recipe's depth.

Step 3: Tomatoes and Broth Join the Party

Add in your canned San Marzano tomatoes and broth. I usually crush the tomatoes a bit with my hands before adding or break them apart with a spoon once in the pot—the soup gets a better texture that way. Bring everything to a gentle simmer and leave it on low heat for about 30 minutes, stirring occasionally. This slow simmer lets the flavors meld into something truly comforting.

Step 4: Blend Until Creamy

Here’s where it transforms into the creamy tomato soup you’ve been dreaming of. I prefer using an immersion blender directly in the pot for convenience, but using a countertop blender in batches gets you an even silkier texture—just be careful with hot liquids! If you want it richer, stir in a few tablespoons of heavy cream at this point.

Step 5: Garnish and Enjoy

Ladle the soup into bowls and top with whatever you like—extra virgin olive oil drizzle, fresh herbs, or some crispy parmesan crisps. It’s the perfect cozy meal after a long day.

Top Tip

After many attempts, I’ve learned a few key things to make this creamy tomato soup recipe truly shine. These tips helped me avoid common pitfalls so you can get it right the first time!

Low and slow simmer: Don’t rush this step—letting the soup gently bubble for at least 30 minutes develops a depth that canned tomatoes alone can’t deliver.
Use San Marzano tomatoes: They really do make a difference; sweeter and less acidic than regular canned tomatoes, they’re worth seeking out.
Blend in batches carefully: If you use a blender, fill jars only halfway and hold the lid tightly — my kitchen learned this the hard way!
Add cream last: Stir it in after blending so you keep that beautiful silky texture without cutting the richness with overcooked dairy.

How to Serve Creamy Tomato Soup Recipe

Garnishes

I love topping my creamy tomato soup with a drizzle of extra virgin olive oil and a few fresh basil leaves or thyme sprigs—it adds freshness and a pop of color. Parmesan crisps are a fun crunchy contrast, and a sprinkle of freshly cracked black pepper seals the deal.

Side Dishes

There’s nothing like pairing this tomato soup with a grilled cheese sandwich—classic for a reason! But don’t stop there: buttery garlic bread, a crisp green salad, or a bowl of warm crusty rolls all make lovely companions.

Creative Ways to Present

Hosting? Serve the soup in shot glasses as a fun appetizer, or swirl in a pesto drizzle for a festive touch. For a dinner party, turn the soup into mini “shots” paired with bite-sized grilled cheese squares—the presentation always delights guests!

Make Ahead and Storage

Storing Leftovers

I keep any leftover creamy tomato soup in an airtight container in the fridge, where it stays fresh for about 3-4 days. Before storing, I let it cool completely, which prevents condensation and keeps the texture smooth.

Freezing

This soup freezes beautifully. I like to portion it into freezer-safe containers or bags, leaving a bit of space for expansion. When you’re ready, thaw it overnight in the fridge before reheating gently on the stove.

Reheating

Reheat slowly over low to medium heat, stirring occasionally. If it thickened up too much, just add a splash of broth or cream to loosen it back up. Avoid boiling as that can break the creamy texture.

Frequently Asked Questions:

Can I make this creamy tomato soup recipe vegan?

Absolutely! Use vegetable broth instead of chicken broth, skip the butter or substitute with olive oil or vegan butter, and omit the heavy cream or replace it with coconut milk or cashew cream for silky richness.

What’s the best way to avoid a grainy texture after blending?

Using an immersion blender directly in the pot helps maintain a smooth consistency. If using a blender, blend in small batches and strain through a fine sieve if needed. Also, make sure to cook the soup long enough to soften all veggies thoroughly.

Can I use fresh tomatoes instead of canned?

You can! For best results, use ripe roma or plum tomatoes, peel and seed them, then roast or simmer before adding to the soup. Keep in mind fresh tomatoes might make the soup more watery, so adjust broth quantities accordingly.

How do I thicken the soup if it’s too thin?

To thicken, you can simmer it uncovered a bit longer to reduce liquid, add a small potato or some cooked rice and blend back in, or stir in a spoonful of tomato paste or cream to add body.

Final Thoughts

This creamy tomato soup recipe has found its way into my regular rotation because it’s just so trustworthy and comforting. It’s that rare kind of recipe I can whip up on a busy weeknight or dress up for a cozy dinner with friends. I truly hope you enjoy making and sharing it as much as I do—it’s one of those simple pleasures that warms your heart and fills your belly.