This creamy tomato soup recipe is a quick and easy meal made with fire-roasted tomatoes, aromatic garlic, and smooth heavy cream. Perfect for a cozy lunch or dinner, it’s rich in flavor and pairs wonderfully with grilled cheese or crusty bread. With its velvety texture and simple ingredients, this homemade tomato soup is ideal for busy weeknights or meal prep. Suitable for vegetarian and customizable to your taste, it’s a family-friendly dish that’s hearty, wholesome, and comforting.
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 1-2 cloves garlic, minced
- 2 tablespoons flour
- 2 cups chicken broth or vegetable broth
- 1 (28-ounce) can fire-roasted diced tomatoes with juices
- 1 (28-ounce) can fire-roasted crushed tomatoes
- 1/4 teaspoon Italian seasoning (or to taste)
- 1 tablespoon sugar
- 1 cup heavy cream
- Salt and pepper to taste
- Optional for serving: fresh basil, freshly grated Parmesan cheese
Instructions:
- Heat olive oil and butter in a large soup pot over medium heat. Once the butter is melted, add the chopped onion and cook for 5-7 minutes until softened.
- Add the minced garlic and flour, stirring constantly for about 1 minute to cook the flour.
- Slowly whisk in the chicken or vegetable broth, ensuring the flour dissolves completely and no lumps remain.
- Stir in both cans of fire-roasted tomatoes, Italian seasoning, sugar, and heavy cream. Increase heat to bring the soup to a gentle boil.
- Reduce heat and let the soup simmer uncovered for 8-10 minutes, allowing the flavors to meld and the soup to thicken slightly.
- For a smooth texture, blend the soup using an immersion blender directly in the pot, or carefully transfer to a blender and puree. (Allow the soup to cool slightly before blending if using a regular blender.)
- Season with salt and pepper according to your taste. Stir in fresh basil just before serving, if desired.
- Serve warm with freshly grated Parmesan cheese sprinkled on top.
Why You’ll Love This Recipe
This tomato soup recipe is quick to make and packed with rich, smoky flavor from fire-roasted tomatoes. Creamy and comforting, it’s a perfect homemade soup for any season.
Tips
- Use fire-roasted tomatoes for a deeper, smoky flavor.
- For a thicker soup, simmer longer or add a bit more flour.
- If you prefer a chunkier soup, skip blending or pulse just a few times.
Variations and Substitutions
- Substitute heavy cream with coconut milk or cashew cream for a dairy-free option.
- Swap chicken broth for vegetable broth to keep it vegetarian.
- Add a pinch of red pepper flakes for a spicy kick.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, but fire-roasted canned tomatoes offer a more consistent smoky flavor and are convenient. If using fresh, roast them first for best results.
How long does this soup keep?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.
Can I freeze this soup?
Yes, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Serving
Serve tomato soup with grilled cheese sandwiches, crusty bread, or a fresh green salad for a balanced meal. Garnish with fresh basil or Parmesan cheese to add brightness and richness.
Suggestions
Add a drizzle of balsamic glaze or a swirl of pesto to elevate the presentation and flavor. For extra protein, stir in cooked chicken or beans before serving.
Easy Tomato Soup Recipe
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion, chopped
1-2 cloves garlic, minced
2 tablespoons flour
2 cups chicken broth or vegetable broth
1 (28-ounce) can fire-roasted diced tomatoes with juices
1 (28-ounce) can fire-roasted crushed tomatoes
1/4 teaspoon Italian seasoning (or to taste)
1 tablespoon sugar
1 cup heavy cream
Salt and pepper to taste
Optional for serving: fresh basil, freshly grated Parmesan cheese
Directions
- Heat olive oil and butter in a large soup pot over medium heat. Once the butter is melted, add the chopped onion and cook for 5-7 minutes until softened.
- Add the minced garlic and flour, stirring constantly for about 1 minute to cook the flour.
- Slowly whisk in the chicken or vegetable broth, ensuring the flour dissolves completely and no lumps remain.
- Stir in both cans of fire-roasted tomatoes, Italian seasoning, sugar, and heavy cream. Increase heat to bring the soup to a gentle boil.
- Reduce heat and let the soup simmer uncovered for 8-10 minutes, allowing the flavors to meld and the soup to thicken slightly.
- For a smooth texture, blend the soup using an immersion blender directly in the pot, or carefully transfer to a blender and puree. (Allow the soup to cool slightly before blending if using a regular blender.)
- Season with salt and pepper according to your taste. Stir in fresh basil just before serving, if desired.
- Serve warm with freshly grated Parmesan cheese sprinkled on top.
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