There’s nothing quite as comforting as a warm bowl of easy creamy tomato soup when the weather turns cool. This simple yet flavorful recipe brings together pantry staples like canned tomatoes, garlic, herbs, and cream to create a velvety, rich soup in just 30 minutes. Whether you’re craving something cozy for lunch or planning a quick dinner, this creamy tomato soup is your go-to option for a nourishing, delicious experience without the fuss.
Looking for inspiration? Try our Cajun Potato Soup if you’re after another bowl of comfort with bold Southern flavor.
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Why This Easy Creamy Tomato Soup Is a Must-Try
When it comes to cozy soups that deliver big on flavor with minimal effort, this one tops the list. Here’s why this easy creamy tomato soup should become a regular in your meal rotation.
A Perfect Balance of Creaminess and Acidity
What makes this soup so satisfying is its perfect harmony of tangy tomatoes and silky cream. The addition of heavy cream smooths out the natural acidity of tomatoes, making each spoonful luxuriously mellow without losing that bright tomato punch. And with a touch of sugar or baking soda, you can adjust the flavor to suit your taste buds even more.
Minimal Ingredients, Maximum Flavor
This creamy tomato soup doesn’t rely on a long list of ingredients. A few key players—like San Marzano tomatoes, Italian seasoning, fresh garlic, and a splash of cream—come together in the pot to create something truly special. The layering of flavors, starting with sautéed aromatics, ensures every bite is bursting with warmth and depth.
Ready in 30 Minutes or Less
Short on time? This recipe delivers in speed without sacrificing quality. Whether you’re cooking it on the stove or using an Instant Pot, you’ll go from pantry to table in under half an hour. It’s a great last-minute dinner option or a lunch you can batch prep in advance.
Ingredients You’ll Need and Substitutions
Before you start simmering, here’s everything you need to make this creamy tomato soup, along with simple substitutes to make it vegan or pantry-friendly.
Core Ingredients for Creamy Tomato Soup
Here’s a list of what goes into the soup—and why each item matters:
| Ingredient | Why It’s Essential |
|---|---|
| Canned San Marzano Tomatoes | Rich, sweet flavor; fewer seeds and acidity |
| Tomato Paste | Adds depth and umami to the base |
| Chicken Stock | Adds savory richness and thins the soup |
| Heavy Cream | For that signature creamy texture |
| Garlic & Onion | Flavor foundation |
| Italian Seasoning | Brings in earthy, herbaceous notes |
| Sugar | Balances acidity from tomatoes |
| Olive Oil & Butter | For sautéing aromatics |
| Fresh Basil | Final touch of freshness |
TIP: If tomatoes are overly acidic, add ½ teaspoon of baking soda while simmering. It neutralizes acidity and enhances the natural sweetness.
Easy Ingredient Swaps (Vegan & Gluten-Free Options)
Want to make it plant-based or suit dietary needs? No problem.
- Coconut Milk or Oat Cream – Use in place of heavy cream for a vegan version
- Vegetable Stock – Swap with chicken stock for vegetarian-friendly broth
- Olive Oil Only – Skip butter if dairy-free
- No Flour Needed – This recipe is naturally gluten-free; no thickeners or slurries required
This tomato soup is versatile enough to adapt to your pantry. You can even make it from fresh tomatoes—though we’ll cover that further below.
Discover great ideas like this Old-Fashioned Cream of Tomato Soup if you’re after a nostalgic, diner-style tomato soup that’s just as comforting.
Flavor Boosters You Can Add
Want to level up the taste or impress guests?
- Roasted red peppers – Blend in for smoky sweetness
- Grated Parmesan – Stir in or sprinkle on top
- Croutons or grilled cheese cubes – For added texture and crunch
- Crushed red pepper flakes – A pinch of heat never hurts!
For more cozy inspiration, check out our Creamy Broccoli Cheese Soup—a great sidekick or alternative to tomato-based dishes.
How to Make Easy Creamy Tomato Soup Step by Step
Making this velvety soup is as simple as it gets. With just one pot, a few pantry staples, and 30 minutes, you’ll have a comforting, creamy tomato soup ready to serve.
Sauté the Aromatics First
Start by heating a mix of olive oil and butter in a large pot or Dutch oven. Add diced yellow onions and minced garlic and sauté over medium heat for about 2–3 minutes until the onions become translucent. This step builds the foundation of flavor. Stir in Italian seasoning to activate the herbs—just 30 seconds does the trick.
Don’t let the garlic brown; burnt garlic can give the soup a bitter taste.
Simmer the Tomatoes and Broth
Next, pour in the canned San Marzano tomatoes, tomato paste, chicken stock, and a pinch of salt and sugar. These work together to balance acidity and deepen the flavor. Bring the mixture to a rolling boil, then reduce to a simmer and cook for 10–15 minutes, allowing all the ingredients to meld beautifully.
Optional Tip: If your tomatoes are extra acidic, add ½ tsp baking soda during the simmer. It smooths out the tartness naturally.
Looking for inspiration? Try our Beef Stew with Deep Flavor for another hearty winter meal option.
Blend, Add Cream, and Garnish
Once the soup is simmered and fragrant, use an immersion blender to puree it until smooth. Alternatively, carefully transfer the soup in batches to a blender (cool slightly before blending). Return the soup to low heat, stir in the heavy cream, and let it warm gently. Finally, toss in chopped fresh basil and season with black pepper to taste.
To serve, ladle the soup into bowls, garnish with more basil or a drizzle of cream, and enjoy!
Serving Suggestions for Creamy Tomato Soup
This easy creamy tomato soup is delicious on its own, but the right sides and presentation can elevate the entire meal. Here are ideas to turn it into something truly special.
Classic Pairings to Make It a Meal
Nothing beats the combo of tomato soup with carbs. Consider these favorites:
- Grilled cheese sandwich – Dunk-friendly and perfectly melty
- Crusty sourdough – For that rustic, hearty bite
- Garlic breadsticks – Soak up every last drop
- Bread bowl – Hollowed sourdough filled with soup? Yes, please
We especially love serving this in a bread bowl for entertaining. It’s crowd-pleasing and perfect for holidays or weekend brunches.
Check out our Creamy Pumpkin Pasta if you love rich, seasonal pairings to go with soup night.
Make-Ahead, Storage & Reheating Tips
This soup keeps beautifully and tastes even better the next day.
- Refrigerate: Store in an airtight container for up to 4 days
- Freeze: Freeze without the cream; add it when reheating for best texture
- Reheat: Gently warm on the stove over low heat. Avoid boiling once the cream is added to prevent curdling
Meal prepping? This soup freezes well in batches—just skip the dairy until you reheat.
Common Mistakes to Avoid
Even a simple soup can go wrong without a few best practices. Avoid these mistakes for a foolproof bowl of creamy tomato bliss.
Using Low-Quality Tomatoes
Not all canned tomatoes are created equal. San Marzano varieties are preferred because they are naturally sweet, low in seeds, and less acidic. Using inferior tomatoes can result in a flat or overly tangy soup.
Overheating the Cream
One of the biggest mistakes is adding cream over high heat. This can cause the cream to separate or curdle. Always reduce the heat before stirring in the cream, and gently simmer if needed.
Not Seasoning in Layers
Flavor builds over time. Salt and pepper should be added gradually—while sautéing, after simmering, and just before serving. This method ensures balance and prevents a bland or over-salted dish.
Discover great ideas like our Easy French Onion Soup to practice seasoning in layers like a pro.
FAQs About Easy Creamy Tomato Soup
Can I use fresh tomatoes instead of canned?
Yes, but it changes the flavor and texture. Canned San Marzano tomatoes have a richer taste and smoother consistency. If using fresh tomatoes, blanch and peel them first, then cook longer to reduce water content and deepen flavor.
What can I use instead of heavy cream?
For a dairy-free or lighter version, try coconut milk, oat cream, or cashew cream. These maintain the creamy texture while adjusting the flavor slightly.
How do I make tomato soup less acidic?
Add a small pinch of baking soda while simmering. It naturally neutralizes the acidity without altering flavor too much. A little sugar can also help balance tartness.
Is tomato soup better with milk or cream?
Cream is preferred for a richer, velvety finish. Milk can be used, but it may curdle if not carefully heated. Whole milk works better than skim for creaminess.
Can I freeze creamy tomato soup?
Absolutely. Just freeze before adding the cream for best results. When reheating, stir in the cream once the soup is hot to avoid separation or curdling.
Final Thoughts on This Easy Creamy Tomato Soup
This easy creamy tomato soup recipe proves that you don’t need a long ingredient list or hours in the kitchen to enjoy something truly satisfying. Whether you’re cooking it for a quick weeknight dinner, prepping for guests, or meal-prepping for the week, this soup delivers every single time.
Warm, rich, and easy to adapt—this bowl of comfort is exactly what your cold-weather menu needs.
Don’t miss our Pumpkin Cheesecake Truffles for a sweet treat to pair with your soup night. Or if you’re planning a full meal, check out our Instant Pot Lasagna Recipe—it’s a perfect partner.
PrintEasy Creamy Tomato Soup
This Easy Creamy Tomato Soup is a rich, velvety soup made in just 30 minutes with pantry staples like canned tomatoes, garlic, and cream. It’s the perfect comfort food for cold weather, easy to customize, and naturally gluten-free.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 16 oz canned San Marzano tomatoes (no salt added)
- 1 tbsp tomato paste
- 3 cups low-sodium chicken stock
- 3/4 cup heavy cream
- 1 cup yellow onion, small diced
- 1 tbsp unsalted butter
- 1 tbsp Italian seasoning
- 3 tbsp sugar (adjust to taste)
- 1 tbsp olive oil
- 1 tsp garlic (2–3 cloves, minced)
- 1/2 bunch fresh basil, chopped
- Salt and black pepper, to taste
- 1/2 tsp baking soda (optional, to reduce acidity)
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add diced onion and garlic, sauté for 2–3 minutes until translucent.
- Stir in Italian seasoning and cook for 30 seconds.
- Add San Marzano tomatoes, tomato paste, chicken stock, sugar, and salt. Bring to a boil.
- Reduce heat and simmer covered for 10–15 minutes.
- Optional: Add baking soda if tomatoes are too acidic.
- Use an immersion blender or transfer to a blender to puree the soup until smooth.
- Return soup to low heat, stir in heavy cream and let it warm gently.
- Add chopped fresh basil and black pepper to taste.
- Serve hot with garnish of basil or cream swirl.
Notes
- If using fresh tomatoes, blanch and peel before cooking; simmer longer for better flavor.
- Use coconut milk and veggie stock for a vegan version.
- Freeze without cream and add it while reheating to avoid separation.
- Baking soda can be used to neutralize the acidity of tomatoes.
