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Easy Creamy Tomato Soup
Tomato soup recipes are a dime a dozen, with many opting to reach for the canned or boxed varieties for convenience. However, once you make this Easy Creamy Tomato Soup yourself, you’ll see just how easy it is, and may Read on to learn more about my Easy Creamy Tomato Soup!
How To Make Easy Creamy Tomato Soup
Tomato soup is seemingly one of the most simple soups to make. It combines a short list of ingredients which are cooked together and blended.
For the most flavorful tomato soup, I’m partial to canned tomatoes. Whether you purchased them at the store or canned them yourself, the additional cooking time that the tomatoes get lend nicely to their pronounced tomato flavor. Like so many other vegetables and fruits, tomatoes’ flavor concentrates with additional cooking. That said, feel free to substitute fresh tomatoes if you prefer, but know that the flavor will be different!
The Ingredients
- Olive Oil
- Onion
- Garlic
- Canned Tomatoes
- Salt and Pepper
- Half and Half (or feel free to substitute heavy cream, coconut milk, almond milk, or another dairy free option if you prefer!)
The Method
This easy creamy tomato soup is so painfully simple to make! Follow these easy steps and you’ll be dunking grilled cheese in no time:
- Sauté minced onion and garlic in olive oil in a large soup or stock pot set over medium heat. Once fragrant, add the canned tomatoes, salt, and pepper.
- Stir the mixture to combine, and cover the pot. Allow to simmer for 20 minutes as you prepare a grilled cheese sandwich!
- Once the tomatoes have been cooked down, use either an immersion blender to blend the soup directly in the pot (the easiest!), or transfer the soup to a food processor and blend until desired consistency is met. Feel free to add stock if the soup is too thick!
- If using a food processor, transfer the soup back to the pot. Add half-and-half, and stir to combine. Taste the soup and adjust spices and seasonings to your liking!
Other cozy & comforting recipes to consider!
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Easy Creamy Tomato Soup
Equipment
- Immersion Blender
- Large Stock or Soup Pot
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion, chopped
- 1 Tbsp raw or roasted garlic, minced (about 3 cloves)
- 2 28 oz cans whole San Marzano tomatoes
- 1-2 tsp salt, to taste
- 1/2 tsp fresh cracked pepper
- 1 cup vegetable stock, optional to thin the soup
- 1/2 cup half and half, substitute cream, whole milk, or unsweetened coconut milk if desired
Instructions
- In a large soup or stock pot set over medium heat, drizzle olive oil and add chopped onion and minced garlic. Allow to saute for about 3 minutes until fragrant and lightly golden.
- Add San Marzano tomatoes, salt, and pepper, stirring to combine. Allow mixture to simmer for 30 minutes over low heat.
- Using an immersion blender, process the soup until desired consistency. I don't mind a few chunks of tomato in mine, which makes it feel a little more rustic and homemade. Alternatively you can you use a food processor or blender if you prefer your soup to be perfectly smooth. Add the vegetable stock in this step if using, to adjust the consistency to your liking.
- Add half and half and stir to combine. Taste the soup and adjust salt and pepper to your liking. Serve with additional half and half, and perhaps a grilled cheese!