What makes tomato soup creamy?

Creaminess in tomato soup comes from a balance of puréed vegetables (especially carrots), a small amount of cream, and sometimes butter. This combination gives the soup its silky texture without relying too heavily on dairy. Long simmering also breaks down the veggies to create a naturally smooth consistency.

Can I make tomato soup without cream?

Absolutely. A blend of cooked carrots and onions can offer enough body and richness that you may not even miss the cream. You can also use coconut milk or cashew cream for a dairy-free version. For a more broth-like texture, simply increase the stock and purée thoroughly.

Why add baking soda to tomato soup?

Baking soda neutralizes the acidity of tomatoes. A small pinch during simmering helps round out sharp flavors and makes the soup taste smoother. It also prevents curdling if you’re adding dairy, which is especially helpful when using milk or cream.

Is tomato soup better with fresh or canned tomatoes?

Canned tomatoes—especially whole peeled varieties—are often more reliable for soup. They have consistent acidity and are harvested at peak ripeness. Fresh tomatoes can work but vary widely in sweetness and acidity, which can affect the balance of your soup.

Cream of Tomato Soup – The Best Creamy Comfort Recipe 2025

Old-Fashioned Cream of Tomato Soup

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A rich, creamy, and nostalgic Old-Fashioned Cream of Tomato Soup made with carrots, onions, and just enough cream. This homemade comfort classic is perfect for cozy meals and pairs beautifully with grilled cheese.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 12 cups 1x
Category: Soup
Method: Simmered and blended
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

4 oz (1 stick / 114g) unsalted butter
1 lb (455g) carrots, diced (about 4 large)
1 lb (455g) yellow onions, diced (about 2 medium)
3 x 28 oz cans whole tomatoes, crushed by hand
4 cups (950ml) low-sodium chicken stock
1/4 tsp baking soda (more if needed)
1 cup (225g) heavy cream
Up to 1 1/4 tsp kosher salt (to taste)
1/2 tsp freshly ground black pepper (or more to taste)
1/8 tsp ground cayenne (optional)
1/2 oz (15g) fresh basil leaves, chiffonade

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Instructions

Melt the butter in a large stainless steel pot over medium heat.
Add diced carrots and onions; cook until softened and the butter begins to brown (about 15 minutes).
Stir in hand-crushed tomatoes and chicken stock.
Simmer uncovered for about 90 minutes, stirring occasionally until thickened.
Taste and add 1/4 tsp baking soda if needed to reduce acidity. Stir well and repeat if necessary.
Remove from heat and purée using an immersion blender (or cool slightly and use a countertop blender).
Stir in cream, then season with salt, pepper, and cayenne to taste.
Reheat gently if needed, and stir in basil just before serving.

Notes

Soup can be stored in the refrigerator for up to 1 week or frozen for 6 months.
For a dairy-free version, use olive oil and coconut milk.
Fresh basil is best added at the end to preserve its flavor.
To reduce sharp acidity, use baking soda rather than sugar.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 8g
Sodium: 430mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 3g
Cholesterol: 35mg

Find it online: https://recipeshots.com/old-fashioned-cream-of-tomato-soup/