Creamy Tomato Soup
FAQ
Can I use fresh tomatoes instead of canned?
Yes, but you’ll need to roast or simmer them longer to develop the same depth of flavour.
Can I make this dairy-free?
Yes, just replace cream with coconut milk or a plant-based cream alternative. Skip or replace parmesan with a dairy-free cheese or nutritional yeast.
Why add sugar?
It balances the natural acidity of tomatoes. You can reduce or skip it if your tomatoes are naturally sweet.
Can I freeze this soup?
Yes, freeze before or after adding cream, but for best texture, add cream after reheating.
Chef’s Tips
- Go slow with the onions, this is where the real flavour starts.
- Taste your tomatoes before adding sugar; adjust only if needed.
- Blend it until completely smooth for that silky velvety finish.
- Season at the end, cream and parmesan will change the flavour, so taste and adjust after adding them.
Creamy Tomato Soup
This Creamy Tomato Soup is the kind of recipe that just feels like home. It’s rich, velvety, and packed with sweet tomatoes, garlic, and herbs, finished with cream and parmesan for that smooth, cozy finish. It’s the soup you make when you want something simple, comforting, and a little bit nostalgic, especially with a good grilled cheese on the side.
Equipment
- Emersion Blender or food processor
Ingredients
- 1 large yellow onion finely chopped
- 3-4 garlic cloves minced
- 2 tbsp butter
- 1x 28 oz can diced tomatoes with juice
- 1 cup chicken or vegetable stock
- 3-4 tbsp fresh basil chopped
- ½ tbsp sugar adjust to taste
- ½ tsp salt plus more to taste
- Fresh cracked black pepper to taste
- ½ cup heavy cream
- ⅓ cup freshly grated Parmesan divided
- fresh chives optional, for topping
Instructions
- Melt butter in a medium pot over medium heat. Add onion and cook for 10–15 minutes, stirring occasionally, until soft and lightly golden.
- Add garlic and cook for 1–2 minutes until fragrant.
- Add diced tomatoes with juices, chicken stock, and basil. Bring to a gentle boil.
- Reduce heat and stir in sugar, salt, and pepper. Simmer for 10 minutes.
- Blend the soup until completely smooth using a hand blender or countertop blender.
- Return to the pot, stir in cream and half the parmesan, and gently heat until combined.
- Remove from heat, adjust seasoning, and serve topped with remaining parmesan and chives.
- Enjoy!
Notes
Storage
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze for up to 3 months
- Freezing Tip: For best texture, freeze without cream and add it after reheating.
- Reheating: Reheat gently over low heat. Do not boil once cream is added, or texture may split.
- Leftovers tip: The soup thickens slightly overnight, just loosen with a splash of stock or water when reheating.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
