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Rich Creamy Tomato Soup

Featured in Comforting Bowls for Every Season.

Crafted with premium San Marzano tomatoes, fresh basil, caramelized onions, and garlic, this creamy soup is pure comfort. Parmesan rind adds richness, and optional cream brings a velvety finish.

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Barbara Chef
Updated on Fri, 02 May 2025 23:32:00 GMT
Two steaming bowls of creamy tomato soup garnished with herbs, each holding a slice of crisp toasted bread. Pin it
Two steaming bowls of creamy tomato soup garnished with herbs, each holding a slice of crisp toasted bread. | cookwithcarla.com

The Ultimate Creamy Tomato Soup

Few things beat a hot bowl of this velvety tomato soup when you want some comfort. After tweaking this recipe for ages, I found that quality butter, those sweet San Marzano tomatoes, and garden-fresh basil truly transform it. Each spoonful brings warmth and satisfaction that can't be matched.

What Makes This Version Special

There's nothing better than dipping a buttery grilled cheese into a hot bowl of tomato soup. This has turned into my favorite comfort dish that shows up on my table almost every week. It all starts with creating flavor foundations - butter and onions first, then those wonderful San Marzano tomatoes. Adding a touch of cream before serving makes it incredibly smooth without going overboard.

Your Ingredient List

  • Unsalted Butter: Gives a luxurious foundation; you can use salted butter and just add less salt later.
  • Yellow Onions: Lightly browned for natural sweetness. You can swap in red onions too.
  • Garlic: Freshly minced tastes best, but jarred works when you're in a hurry.
  • All-Purpose Flour: This makes the soup thicker. You can also use cornstarch or gluten-free flour blends without added gums.
  • Chicken Broth: For a veggie version, use vegetable stock instead. Choose low-sodium to better manage saltiness.
  • Canned San Marzano Tomatoes: These have amazing sweet flavor. Roma or plum tomatoes work in a pinch.
  • Fresh Basil: Brings bright, herbal notes that dried just can't match.
  • Parmesan Rind: Adds subtle richness; feel free to skip if you don't have any.
  • Granulated Sugar: Cuts tomato sharpness; try a bit of honey as an alternative.
  • Salt and Pepper: Add to your liking for perfect balance.
  • Heavy Cream: Makes it silky smooth; half and half is a lighter option.

Soup Preparation Steps

Brown Onions with Butter
In a large pot over medium-high heat, melt the butter. Toss in onions and cook until they turn golden brown, around 10 minutes.
Mix in Garlic and Flour
Turn heat down to medium, throw in minced garlic, and cook for 30 seconds. Add flour while stirring non-stop for a minute.
Pour in the Broth
Gradually whisk chicken broth into the pot. Keep stirring until the flour completely dissolves, about a minute.
Combine Main Ingredients
Add your tomatoes, basil, parmesan rind, and sugar. Sprinkle in salt and pepper to taste. Let it come to a gentle simmer.
Let Everything Meld
Lower the heat, put the lid on, and let it cook for 25–30 minutes. Give it a stir every 5 minutes so nothing sticks. The tomatoes will soften and flavors will combine.
Smooth It Out
Take the pot off the heat and remove basil sprigs and parmesan rind. Grab an immersion blender and puree until smooth, or work in batches with a regular blender.
Enjoy Your Soup
Ladle into bowls while warm and drizzle with heavy cream if you want extra richness.
A bowl of tomato soup topped with a swirl of cream and herbs, served with slices of bread on the side. Pin it
A bowl of tomato soup topped with a swirl of cream and herbs, served with slices of bread on the side. | cookwithcarla.com

Save Some For Later

I always make extra soup to stick in my freezer for those crazy busy days. Wait till it's totally cool then put it in containers, but don't fill them all the way since it'll get bigger when frozen. When you want some, just move it to your fridge the night before and warm it up slowly on the stove, giving it a stir now and then.

Tips From My Experience

I've made this soup so many times I've picked up some handy tricks. Don't skimp on those San Marzano tomatoes, they're worth every penny. Be patient letting those onions turn golden and develop sweetness. Always use fresh basil for that bright punch of flavor. And remember to give everything enough simmering time so all those tasty elements can get friendly with each other.

Frequently Asked Questions

→ What makes San Marzano tomatoes special?

These tomatoes are naturally sweet, smooth, and have minimal seeds, making them perfect for balanced and flavorful soup.

→ Can I prepare this soup early?

Absolutely! This soup keeps nicely in the fridge for 3-4 days. The taste often gets even better after resting a day.

→ Is there a substitute for heavy cream?

You can swap it for half-and-half for a lighter twist or leave it out entirely. The soup's rich base from butter and parmesan stands on its own.

→ Why toss in a parmesan rind?

Simmering the rind deepens the flavors, adding a rich, savory touch to bring out the best in the broth.

→ Can I freeze the soup?

Yes, it freezes beautifully for up to 3 months. If freezing, skip adding cream and mix it in fresh when reheating.

Creamy Tomato Soup

Whip up this luscious tomato soup packed with San Marzano tomatoes, buttery goodness, a touch of fresh basil, and optional cream for extra smoothness.

Prep Time
15 Minutes
Cook Time
50 Minutes
Total Time
65 Minutes

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (10 cups)

Dietary: ~

Ingredients

01 1/3 cup of butter, chopped into five chunks.
02 About 3 1/2 cups yellow onions, diced (2 medium ones).
03 6 garlic cloves, finely chopped (2 tablespoons).
04 1/3 cup plain flour.
05 Four cups of unsalted chicken stock.
06 Two 28-ounce cans of San Marzano whole tomatoes.
07 Three basil sprigs (13 g) and some more chopped for garnish.
08 A 4-inch chunk of parmesan rind.
09 Sugar to taste, about 2 teaspoons.
10 Salt with freshly cracked black pepper.
11 Optional: Some creamy heavy cream for serving.

Instructions

Step 01

Throw butter into a big pot on medium-high heat till melted. Toss in onions and cook for about 10 minutes until they're golden and caramelized.

Step 02

Lower the heat to medium. Stir in the minced garlic and cook it for 30 seconds. Mix in the flour and keep stirring for another minute.

Step 03

Pour chicken broth while whisking at the same time. Let it cook for a minute until the flour fully dissolves.

Step 04

Dump in the tomatoes, basil, parmesan rind, and sugar. Add some salt and pepper to suit your liking. Heat it up until it's close to boiling.

Step 05

Turn the heat down low, cover the pot, and let it gently bubble. Stir and scrape the bottom every once in a while. Let it cook for about 25-30 minutes until the tomatoes break down completely.

Step 06

Take the pot off the stove. Remove the basil sprigs and parmesan rind. Then puree the soup with an immersion blender till it’s smooth.

Step 07

Serve hot. Add a little swirl of cream on each serving if you'd like, then sprinkle with chopped basil.

Notes

  1. Honey works as a good swap for sugar, or just adjust to your taste.
  2. You can replace heavy cream with half-and-half.
  3. If you’re using a regular blender, cool the soup slightly and blend in parts.
  4. Make it thinner by adding extra chicken stock if you prefer.

Tools You'll Need

  • Large pot (6 quart).
  • Handheld stick blender or countertop blender.
  • Whisk for blending.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, parmesan, optional cream).
  • Has gluten (from flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 220
  • Total Fat: 14 g
  • Total Carbohydrate: 18 g
  • Protein: 6 g