Creamy Tomato Soup
Smooth, creamy, and slightly sweet, this homemade tomato soup is inspired by classic Campbell’s and made for cozy nights, sweatpants, and grilled cheese dipping!
About This Creamy Tomato Soup Recipe
This creamy tomato soup recipe is inspired by the nostalgic flavor of classic canned tomato soup (creamy & a little sweet), but made from scratch with simple ingredients. It is everything you want in a homemade tomato soup!!
Why You’ll Love This Recipe
Smooth and creamy
Slightly sweet, just like classic tomato soup
Made with simple pantry staples
Perfect for grilled cheese dipping
Easy to make and freezer-friendly
Ingredients You’ll Need
Salted butter
Yellow onion
Garlic
Tomato paste
Canned whole peeled tomatoes
Chicken or vegetable broth
Sugar
Kosher salt
White or black pepper
Heavy cream
Whole milk
How to Make Creamy Tomato Soup
Butter and onions are cooked slowly until soft and sweet, then tomato paste is gently cooked to deepen flavor. Canned tomatoes, broth, sugar, and seasoning are added and simmered until mellow. The soup is blended smooth, finished with cream and milk.
Tips for Success
Cook the onions slowly without browning for the best flavor
Blend the soup very well for a smooth, canned-style texture
Add sugar gradually to balance acidity
Don’t boil the soup after adding cream
Taste and adjust salt at the end
Frequently Asked Questions
Can I make this soup ahead of time?
Yes. Store in the refrigerator for up to 4 days. Reheat gently over low heat.
Can I freeze this tomato soup?
Yes. For best results, freeze before adding cream, then add dairy when reheating.
Can I use store-bought crushed tomatoes instead?
Yes. Use two 28-oz cans of crushed tomatoes for a smoother blend without extra blending time.
How do I make it less acidic?
Add a bit more sugar or a splash of cream.
What to Serve With Tomato Soup
Classic grilled cheese
Buttered sourdough or white bread
Crackers or oyster crackers
Simple green salad
More Recipes You’ll Love
Creamy Tomato Soup Recipe
Ingredients
- 6 tablespoons salted butter
- 2 small yellow onions, finely chopped
- 2 cloves garlic, minced (optional)
- 4 tablespoons tomato paste
- 2 (28-oz) cans whole peeled tomatoes
- 3 cups chicken broth (or vegetable)
- 3 teaspoons sugar (start with 2½ tsp, adjust to taste)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon white pepper (or black pepper)
- 1 cup heavy cream
- ½ cup whole milk (or replace with more cream)
Instructions
- Melt butter over medium-low heat.
- Add onions; cook 10–12 minutes until very soft and sweet (no browning).
- Add garlic and tomato paste; cook 2–3 minutes until paste deepens in color.
- Add tomatoes, broth, sugar, salt, and pepper.
- Simmer 25 minutes, breaking up tomatoes.
- Blend until completely smooth.
- Stir in cream and milk; warm gently (do not boil).
- Taste and adjust sweetness, salt, or cream.
