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