AI-generated serving inspiration; not a photograph of a tested recipe.
Canned tomatoes make this soup useful year-round. Simmering softens their sharpness, and a little cream rounds out the flavor without hiding the tomatoes. Blend carefully, especially if using a countertop blender.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Canned tomatoes work in every season.
Cream softens the soup without overwhelming it.
Ingredient notes
Crushed tomatoes vary in salt and acidity.
An immersion blender avoids moving a pot of hot soup.
Equipment you’ll need
Large saucepan
Immersion blender
Ladle
Helpful cooking tips
Use a tall pot to reduce splashing.
Do not let the soup boil hard after cream is added.
Make it your own
Variations
Stir in fresh basil after blending.
Substitutions
Use canned whole tomatoes and break them up before simmering.
What to serve with it
Serve with grilled cheese or garlic toast.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze the tomato base before adding cream for up to 3 months. Thaw, reheat to 165°F / 74°C, and stir in fresh cream.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I use a countertop blender?
Let the soup cool somewhat, blend in small batches, and vent the lid according to the appliance instructions. Never seal hot liquid in a personal blender cup.
Let’s get cooking
Creamy Tomato Soup
A smooth tomato soup with a modest splash of cream and a mellow onion base.
Prep time
10 min
Cook time
25 min
Total time
35 min
Servings
4
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
Large saucepan · Immersion blender · Ladle
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oil in a saucepan over medium heat. Cook onion 6 minutes until soft.
Add garlic for 30 seconds, then tomatoes, broth, basil, salt, and pepper.
Bring to a simmer and cook gently, partially covered, for 15 minutes.
Remove from heat and blend with an immersion blender until smooth. Keep the blender head submerged to avoid splashes.
Stir in cream and warm gently for 2–3 minutes. Taste before serving.
Cook’s notes
Use a tall pot to reduce splashing.
Do not let the soup boil hard after cream is added.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/creamy-tomato-soup.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
