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.

Easy Creamy Tomato Soup – The Best 30-Minute Comfort Bowl

Name: Easy Creamy Tomato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
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)

Easy Creamy Tomato Soup

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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.

Author: Catherine
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)

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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.

Find it online: https://recipeshots.com/easy-creamy-tomato-soup-treat/