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Ultimate Creamy Tomato Soup

A rich, velvety, and deeply comforting tomato soup made with San Marzano tomatoes, aromatic vegetables, fresh basil, and a luxurious finish of heavy cream. Perfect for dunking crusty bread.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 2 cans (28 oz) whole peeled San Marzano tomatoes
  • 3 cups vegetable broth or chicken broth
  • 1 tsp sugar optional, to balance acidity
  • 0.5 tsp dried oregano
  • 0.5 cup fresh basil leaves packed
Finishing touches
  • 0.75 cup heavy cream
  • Salt and freshly cracked black pepper to taste
  • Grated Parmesan cheese for garnish
  • Fresh basil leaves for garnish

Equipment

  • Large Dutch oven or soup pot
  • Immersion blender or countertop blender
  • Wooden Spoon
  • Cutting board and knife

Method
 

  1. In a large pot, melt butter with olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 8-10 minutes.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in the canned tomatoes (with juices), broth, sugar (if using), and dried oregano. Break up tomatoes roughly with a spoon.
  4. Bring to a simmer, reduce heat to low, cover loosely, and cook for 25-30 minutes.
  5. Remove from heat and stir in the fresh basil leaves. Blend soup until completely smooth using an immersion blender (or carefully in batches in a countertop blender).
  6. Return blended soup to low heat. Stir in heavy cream and warm through gently (do not boil).
  7. Season generously with salt and pepper to taste. Serve hot with desired garnishes.

Notes

For a smoother texture, pass the soup through a fine-mesh sieve after blending. Full-fat coconut milk can be substituted for heavy cream for a dairy-free version. Leftovers keep well in the refrigerator for up to 4 days.