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A bowl of creamy homemade tomato soup topped with fresh basil and a swirl of heavy cream

Creamy Homemade Tomato Soup

A rich, velvety homemade tomato soup made with canned whole tomatoes, fire-roasted diced tomatoes, fresh basil, and heavy cream. Ready in 25 minutes and perfect for cozy weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 portions
Course: Dinner, Soup
Cuisine: American
Calories: 108
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp olive oil or butter
  • 1 medium or large onion chopped
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes or to taste
  • 1 tbsp dried oregano
  • 0.5 tsp dried basil
  • 3 cloves garlic smashed and minced
  • 28 oz canned whole tomatoes with juices
  • 15 oz canned fire-roasted diced tomatoes with juices
  • 4 cup chicken broth
  • 0.5 cup heavy cream up to 1 cup depending on preferred richness
  • 0.5 cup fresh basil chopped

Equipment

  • Large soup pot
  • Immersion blender

Method
 

  1. Heat a large soup pot over medium-high heat. Add the olive oil or butter. Once the oil shimmers or the butter melts, add the chopped onion.
  2. Season immediately with the kosher salt, black pepper, red pepper flakes, dried oregano, and dried basil. Stir to coat the onions evenly.
  3. Saute the onions until lightly golden and softened, about 5 to 8 minutes. Do not rush this step.
  4. Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
  5. Pour in both cans of tomatoes with their juices and add the 4 cups of chicken broth. Stir to combine.
  6. Increase the heat to high and bring the soup to a boil. Once boiling, reduce to a low simmer and cook for at least 10 minutes, or up to 45 minutes for deeper flavor.
  7. Turn off the heat and use an immersion blender to puree the soup until completely smooth. If using a regular blender, let the soup cool slightly, blend in small batches, remove the center lid spout, and hold a folded kitchen towel firmly over the top to allow steam to escape safely.
  8. Reheat gently on low if needed. Turn the heat completely off before adding the heavy cream. Stir it in slowly. Do not boil after adding cream or it may curdle.
  9. Stir in the chopped fresh basil or use it as a garnish on top of each bowl. Serve warm.

Notes

To freeze: blend the soup before adding the cream and freeze in portions for up to 3 months. Stir in fresh cream when reheating. You can substitute crushed tomatoes for the whole canned tomatoes. For a vegetarian version, swap chicken broth for vegetable broth.