Easy Creamy Tomato Soup

This easy creamy tomato soup recipe is on the table quickly and tastes so flavorful and delicious. 

It’s been raining for days here in Oregon which always makes me want to make a big pot of soup. I have made this easy creamy tomato soup recipe that I found on Natasha’s Kitchen a few times now and it’s always quick, easy, and tasty. One of the things I love most about this simple tomato soup recipe is that it uses pantry ingredients I always have on hand. I served this easy creamy tomato soup with crusty bread and a big salad for a delicious and comforting meal that my whole family enjoyed.

Easy Creamy Tomato Soup

Ingredients:

• 2 tbsp butter
• 1 yellow onion, diced
• 3 cloves of garlic, minced
• Pinch of crushed red pepper flakes
• 1 (28 oz) can of good quality whole tomatoes, preferably San Marzano
• 1 cup of broth (chicken or vegetable)
• 2 tbsp of fresh basil, chopped, plus more for serving
• 1 tsp of sugar, or more to taste
• Sea salt and freshly cracked pepper, to taste
• 1/4 cup heavy cream
• 3 tbsp fresh parmesan, finely grated, plus more for serving

How to Make Easy Creamy Tomato Soup

Heat the butter in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 10-12 minutes.

Add the garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute.

Add the whole tomatoes, crushing them by hand, into the large Dutch oven along with the broth, fresh basil, sugar, sea salt, and freshly cracked pepper, to taste. Stir together and bring to a boil then reduce heat, cover with a lid, and simmer for 30 minutes, stirring occasionally.

Blend the soup until creamy and smooth with an immersion blender, or in batches in a blender, then return the soup to the Large Dutch oven over medium heat. Side Note: You can skip the blending if you want a chunky & hearty soup.

Add the heavy cream and finely grated parmesan cheese and stir to combine; simmer for another 5-10 minutes. Taste and reason with sugar, sea salt, or freshly cracked pepper, if needed.

Ladle into bowls and serve with fresh basil and freshly grated parmesan on the side. Enjoy.

Easy Creamy Tomato Soup

This easy creamy tomato soup recipe is on the table quickly and tastes so flavorful and delicious. 

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Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 55 minutes minutes

Course: Soup

Cuisine: American

Servings: 4

Author: Adapted by Pam - For the Love of Cooking / Original by Natasha's Kitchen

Equipment

• Large Dutch oven
• Immersion Blender or Blender

Ingredients

• 2 tbsp butter
• 1 yellow onion diced
• 3 cloves of garlic minced
• Pinch of crushed red pepper flakes
• 1 (28 oz) can of good quality whole tomatoes, preferably San Marzano
• 1 cup of broth chicken or vegetable
• 2 tbsp of fresh basil chopped, plus more for serving
• 1 tsp of sugar or more to taste
• Sea salt and freshly cracked pepper to taste
• ¼ cup heavy cream
• 3 tbsp fresh parmesan finely grated, plus more for serving

Instructions

• Heat the butter in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 10-12 minutes.
• Add the garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
• Add the whole tomatoes, crushing them by hand, into the large Dutch oven along with the broth, fresh basil, sugar, sea salt, and freshly cracked pepper, to taste. Stir together and bring to a boil then reduce heat, cover with a lid, and simmer for 30 minutes, stirring occasionally.
• Blend the soup until creamy and smooth with an immersion blender, or in batches in a blender, then return the soup to the Large Dutch oven over medium heat. Side Note: You can skip the blending if you want a chunky & hearty soup.
• Add the heavy cream and finely grated parmesan cheese and stir to combine; simmer for another 5-10 minutes. Taste and reason with sugar, sea salt, or freshly cracked pepper, if needed.
• Ladle into bowls and serve with fresh basil and freshly grated parmesan on the side. Enjoy.

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