One of my favorite comfort foods is a bowl of fresh easy homemade tomato soup. I love dipping bread in it or a yummy grilled cheese sandwich.
What is not to like about this amazing creamy tomato soup recipe? If you are a soup lover and tomato lover, you have got to give this a try. Serve it with crackers, bread, or a grilled cheese sandwich and you have a perfect lunch or dinner. Warm or cold? It is totally up to you. If I can do it, you can do it. Let’s get started!
Step 1: Gather the soup ingredients
In order to make this easy homemade tomato soup you need the following ingredients:
- Butter – The butter will help add flavor and aid in softening the onions.
- Olive Oil – The oil works to soften the onions and gives the soup flavor.
- Onion – The onion will add flavor and enhance the flavor of the other ingredients.
- Fresh Garlic – I love fresh garlic, it brings a nice depth of flavor.
- Water – I always use filtered water, since my tap water tastes gross. The water will help control the consistency of the easy homemade tomato soup.
- Heavy Whipping Cream – The cream will add flavor and well, make the soup creamier.
- Sugar – A bit of sugar will help balance out the flavors.
- Oregano – The oregano adds a subtle flavor.
- Tomatoes – The star of this recipe. Use canned whole peeled tomatoes in juice. There are a variety of brands that you can buy.
- Salt and Pepper – Added to taste.
Step 2: How to make this easy homemade tomato soup
Begin with a large pot. I always use my enameled dutch oven. The heavy bottom allows for even cooking. A normal large pot will work fine, however. Set the heat to medium and allow the pot to heat up a bit. Then add the butter and oil. Once the butter melts add the onions.
Allow the onions to cook for a few minutes before adding the fresh minced/chopped garlic. Butter, oil, onions, and garlic are a great base to start with for many soups and sauces. Cook them for about 5 to 6 minutes in total, just until soft.
Step 3: Love that heavy cream
Next, add in the water, heavy cream, sugar, and dried oregano. If you want your overall soup to be redder and less creamy reduce the amount of heavy cream by half. At this point add in a few shakes of salt and pepper.
You can also reduce the amount of butter and oil if you like. I always add in the full amount.
Step 4: Bring the tomato soup to a boil
Add in the tomatoes and then turn the heat up to high. Bring the tomato soup to a boil and as you do use a wooden spoon or silicone spoon to press down and break apart the whole tomatoes.
Don’t worry too much about it, because it will wind up going into the blender. After the soup comes to a boil, turn the heat back down to medium heat and allow the easy homemade tomato soup to simmer for about 10 minutes.
Step 5: Blend away
After the soup has cooked, remove it from the heat. Then place about half of it in the blender and blend it until smooth. Pour it into a large bowl and then blend the rest of the soup.
If the soup cools down too much after blending it, you can put it back in the pot on the stovetop and heat it up again. I love how creamy and thick it comes out. If you want it thinner add a bit more water.
Give the soup a taste and add more salt and pepper as desired.
Step 6: Serve up that yummy tomato soup
Now the only thing left to do is to serve up that easy homemade tomato soup. Enjoy it as a side dish or as the main dish. Do you like crackers, bread, or grilled cheese sandwiches with your soup? Let me know in the comments. Enjoy!
How long does creamy homemade tomato soup last?
Fresh homemade tomato soup will last 3 to 4 days in a sealed container in the fridge. It doesn’t freeze as well if you add the cream to it, because it may separate. If you know you will be freezing it, leave the cream out of the soup, and add it in when you reheat the soup for serving.
Can I leave out the butter and cream?
Yes! You can certainly leave out the butter and cream if you are dairy-free or vegan.
Easy Homemade Creamy Tomato Soup
- Large Pot
- Cutting board
- 3 tbsp. Butter 42g
- 3 tbsp. Olive oil 45ml
- 1 large onion diced
- 4 cloves of fresh garlic minced/chopped
- 1 cup water 235ml
- 3/4 cup heavy whipping cream 180ml
- 1 tbsp white granulated sugar 13g
- 1/2 tsp. dried oregano 2g
- 6 cups of whole canned tomatoes in juice 42 oz, approx 1200g
- Salt and pepper to taste
- Using medium heat, heat a large pot on the stovetop. Add the oil and butter and allow the butter to melt.
- Once the butter has melted add the onions. Cook the onions for a few minutes and then add the garlic. Cook the garlic and onions for another few minutes until soft.
- Add the cream, water, sugar, oregano, and a few shakes of salt and pepper. You can easily leave out the cream and butter if you are dairy free.
- Add the canned whole tomatoes to the soup and set the heat to high and bring it to a boil. After it comes to a boil set the heat back down to medium and allow it to simmer/cook for about 10 minutes. Break apart the whole tomatoes with a wooden spoon or silicone spoon. It is not absolutely necessary since we will be using the blender, but I always do it.
- After the tomato soup has cooked, remove it from the heat. Ladle half of it into a blender and blend until smooth. Then pour the soup into a large bowl and blend the other half. Give the soup a taste and add more salt and pepper as desired.
- Serve the soup with a grilled cheese sandwich, or slice of bread, or crackers, or however you like. Enjoy!
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
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