Creamy Tomato Soup Recipe (Easy 30-Min 8-Ingredient Homemade)

Rich, creamy tomato soup recipe with basil and parmesan. Ready in 30 minutes using canned tomatoes. Perfect with grilled cheese! Vegan options, freezer-friendly, balances acidity perfectly.

Creamy tomato soup delivers cozy comfort in every spoonful, far surpassing anything from a can. This easy homemade tomato soup recipe transforms simple pantry staples into a velvety, flavorful bowl in just 30 minutes. With fresh basil, a touch of parmesan, and the right balance of acidity, it pairs perfectly with grilled cheese for dunking or stands alone as a light meal.​

Expect restaurant-quality results without fuss. Customize creamy or chunky, vegan or keto, using fresh or canned tomatoes. One batch serves 6 generously and freezes beautifully for quick weeknight dinners. Grab your immersion blender and let’s make soup that warms you from the inside out.

Ingredients

This 8-ingredient list keeps things simple yet delivers bold flavor. Use San Marzano crushed tomatoes for the best taste.​

For the Soup:

• 2 tablespoons unsalted butter (or olive oil for dairy-free)
• 1 medium yellow onion, diced (about 1 cup)
• 3 garlic cloves, minced
• 56 ounces (2 large cans) crushed tomatoes
• 2 cups chicken stock or vegetable broth
• 1/4 cup fresh basil leaves, chopped (plus more for garnish)
• 1 teaspoon sugar (to balance acidity)
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream (or full-fat coconut milk for vegan)
• 1/4 cup grated parmesan cheese (optional, skip for dairy-free)
• Salt to taste

Variations Table

Variation	Key Swap
Vegan	Coconut milk for cream, vegetable broth ​
Keto/Low-Carb	Skip sugar, use heavy cream only
Fresh Tomatoes	Roast 3 lbs Roma tomatoes first (45 min total time) ​
Spicy	Add 1/4 tsp red pepper flakes

Equipment Needed: Large non-reactive pot (stainless steel or enamel), immersion blender (or regular blender).

Instructions

Sauté. Simmer. Blend. Serve. Follow these numbered steps for foolproof results.

Step 1: Sauté Aromatics (5 minutes)

Melt butter in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute until fragrant. This builds the flavor base.​

Step 2: Simmer Soup Base (15 minutes)

Pour in crushed tomatoes, stock, basil, sugar, and black pepper. Bring to a simmer, then reduce heat to low. Cook uncovered 15 minutes, stirring occasionally. Taste and adjust salt.

Step 3: Blend Smooth (3 minutes)

Remove from heat. Use an immersion blender to puree until silky (or transfer to a blender in batches; cover lid with towel to avoid splatters). For chunky texture, blend halfway.

Step 4: Finish with Cream (2 minutes)

Stir in heavy cream and parmesan over low heat until melted and warmed through, 1-2 minutes. Do not boil. Taste; add more sugar if too acidic or cream for richness.

Instant Pot Method: Sauté onion/garlic on sauté mode. Add remaining ingredients except cream/cheese. Pressure cook high 5 minutes, quick release. Blend, then stir in cream.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 (1.5 cups each)
Calories: 250 (per serving)

Pro Tips for Perfect Tomato Soup

Balance acidity with sugar or a pinch of baking soda if tomatoes taste sharp. Use a non-reactive pot to prevent metallic flavors. Simmer longer for thicker consistency, or stir in 1 tsp cornstarch slurry.​

Storage: Fridge up to 4 days in airtight container. Freeze 3 months in portions; thaw overnight and reheat gently with splash of stock.

Make-Ahead: Prepare through Step 2, refrigerate up to 2 days, then blend and finish.

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Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	250
Protein	8g
Carbohydrates	28g (5g fiber)
Fat	14g
Sodium	680mg ​

Values approximate; varies by substitutions.

Serving Suggestions

Elevate your bowl with these crowd-pleasers.

• Classic grilled cheese for dipping; try sourdough with cheddar.
• Homemade croutons: Cube bread, toss in olive oil, bake 375°F 10 minutes.
• Top with basil pesto swirl, avocado slices, or roasted chickpeas.
• Meal ideas: Alongside panini, over rice/quinoa, or as pasta sauce base.
• Light option: Puree with spinach for green soup.

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Frequently Asked Questions

Can I use fresh tomatoes?
Yes, roast 3 lbs chopped Roma tomatoes at 425°F for 30 minutes, then proceed. Adds smoky depth but extends time to 45 minutes.​

How do I fix overly acidic soup?
Stir in 1/2 tsp sugar, more cream, or pinch baking soda. Simmer 5 minutes.

Dairy-free version?
Swap butter for oil, cream for coconut milk, skip parmesan. Still ultra-creamy.​

Too thin?
Simmer uncovered 10 more minutes or blend in cooked potato/carrot for natural thickness.

Can I make it spicy?
Add red pepper flakes or hot sauce during simmer.

Blender safety tip?
Cool slightly, fill halfway, vent lid, use towel over top.

Freezer tips?
Portion in bags, flatten for space, label with date. Reheats in 5 minutes on stovetop.

Kid-friendly tweaks?
Less pepper, extra cheese, fun shapes with cookie cutter on grilled cheese.

Instant Pot or slow cooker?
Instant Pot: As above. Slow cooker: Low 4-6 hours after sauté.

Nutrition adjustments?
Keto: Heavy cream only. Vegan: Plant-based swaps.

This creamy tomato soup brings restaurant warmth home any night. Rate 5 stars if you love it, share your tweaks in comments, and pin for soup season. More cozy recipes linked below. Enjoy every comforting bowl!

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