This creamy tomato soup is a comforting, flavorful favorite that comes together in just 30 minutes.
Rich in fiber and plant-based nutrients from tomatoes and fresh basil, it’s lightly creamy with wholesome fats from butter and parmesan.
Quick, satisfying, and easy to prepare, it’s perfect for everyday meals, cozy lunches, or effortless meal prep.
30-Minute Creamy Tomato Soup
Equipment
- 1 nonreactive pot or enameled Dutch oven
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon or spatula
- 1 immersion blender (optional) or standard blender
- Measuring cups and spoons
Ingredients
- 4 tbsp unsalted butter
- 2 yellow onions finely chopped (about 3 cups)
- 3 garlic cloves minced (about 1 tbsp)
- 56 oz crushed tomatoes two 28-oz cans, preferably San Marzano
- 2 cups chicken stock
- ¼ cup fresh basil chopped, plus extra for garnish
- 1 tbsp sugar or adjust to taste
- ½ tsp black pepper or adjust to taste
- ½ cup heavy cream or adjust to taste
- ⅓ cup freshly grated Parmesan cheese plus extra for serving
Instructions
- Preparing the Aromatics: Start by finely chopping 2 yellow onions until you have about 3 cups. Peel and mince 3 garlic cloves. These aromatics are the foundation of flavor for your soup. Make sure the pieces are uniform so they cook evenly. Set aside.
- Sautéing the Onions: Place a nonreactive pot or an enameled Dutch oven over medium heat. Add 4 tablespoons of unsalted butter and let it melt completely. Once melted, add the chopped onions. Stir occasionally, allowing the onions to soften and turn golden over 10–12 minutes. This gentle cooking releases natural sweetness and builds a deep, savory base.
- Adding the Garlic: Once the onions are soft and lightly caramelized, add the minced garlic to the pot. Stir constantly for about 1 minute until fragrant. Be careful not to burn the garlic; burnt garlic can turn bitter and affect the flavor of your soup.
- Incorporating Tomatoes and Stock: Pour in 56 ounces of crushed tomatoes, preferably San Marzano for their rich, sweet flavor. Include all the juices from the cans. Next, add 2 cups of chicken stock to create a balanced, flavorful base. Stir thoroughly to combine all ingredients evenly.
- Adding Herbs and Seasonings: Add 1/4 cup chopped fresh basil, 1 tablespoon sugar (adjust to taste), and 1/2 teaspoon black pepper. Stir gently to combine. The sugar balances the natural acidity of the tomatoes, while the basil infuses the soup with bright, aromatic flavors.
- Bringing to a Simmer: Increase the heat slightly to bring the soup to a gentle boil. Once it reaches a boil, reduce the heat to medium-low. Partially cover the pot with a lid and allow the soup to simmer for 10 minutes. Stir occasionally to prevent sticking and encourage even cooking. This simmer melds all flavors beautifully.
- Blending for Creaminess: If you prefer a smooth, creamy soup, use an immersion blender directly in the pot to blend until silky. Alternatively, carefully transfer the soup in batches to a standard blender. Pulse slowly at first to avoid splattering, then blend until smooth. Return the blended soup to the pot over medium heat. Leave some texture if you enjoy a slightly chunky soup.
- Enriching with Cream and Cheese: Once the soup is smooth, stir in 1/2 cup heavy cream and 1/3 cup freshly grated Parmesan cheese. Allow the soup to gently simmer for 2–3 minutes while stirring, ensuring the cream is fully incorporated and the cheese melts evenly. This step gives the soup a luscious, velvety texture.
- Final Seasoning Check: Taste the soup and adjust seasoning if necessary. Add salt or extra pepper as desired. If the soup tastes too tangy, add a little more cream or a pinch of sugar. This ensures perfect balance before serving.
- Serving and Garnishing: Ladle the warm soup into bowls. Top each serving with extra grated Parmesan and freshly chopped basil for a visually appealing and flavorful presentation. Serve immediately with crusty bread or a grilled cheese sandwich for a classic, comforting meal.
Notes
- Use high-quality canned tomatoes, preferably San Marzano, for natural sweetness and rich flavor.
- Adjust sugar and cream to balance acidity, especially if your tomatoes are very tangy.
- Sauté onions until golden brown to develop a deeper, sweeter flavor base.
- Add garlic at the right moment to avoid bitterness and maximize aroma.
- Fresh basil added at the end enhances the soup’s fragrance and brightens flavor.
- Blend part of the soup while leaving some texture for a more artisanal feel.
Chef’s Secrets For Rich Flavor
To get a restaurant-quality soup, focus on layering flavors. Start by slowly caramelizing onions to release their natural sweetness.
When adding garlic, cook just until fragrant to avoid bitterness. Simmer the tomato and stock mixture gently to allow flavors to meld fully.
Incorporating freshly grated Parmesan and cream at the end adds a velvety richness.
For a more complex taste, leave a small portion chunky while blending the rest for a smooth yet textured consistency.
Serving Suggestions To Elevate Meals
This soup pairs wonderfully with classic comfort foods like grilled cheese sandwiches or garlic bread.
For lighter options, serve with a crisp green salad or roasted vegetables. Garnish with extra Parmesan, fresh basil leaves, or a swirl of cream to make the presentation visually appealing.
For entertaining, serve in small cups or bowls as a starter, finished with a drizzle of basil oil or microgreens for a professional touch.
Storage Tips To Preserve Freshness
Cool the soup completely before storing to avoid condensation and sogginess.
Refrigerate in airtight containers for up to 4 days, reheating gently over medium-low heat to maintain the creamy texture.
Freeze in portions for up to 3 months, leaving some space for expansion.
When reheating from frozen, thaw overnight in the fridge and warm slowly, stirring occasionally to restore the smooth consistency and flavor.
Frequently Asked Questions
1. Can I make this soup vegetarian or vegan?
Yes! Swap chicken stock for vegetable stock and replace heavy cream with coconut milk or cashew cream. Use nutritional yeast instead of Parmesan for a cheesy flavor.
2. How do I reduce tomato acidity?
If the soup is too tangy, add sugar a teaspoon at a time or slightly increase the cream. Longer simmering also naturally mellows acidity.
3. Can this soup be made ahead?
Absolutely! The flavors develop even more after a few hours. Refrigerate for up to 4 days or freeze in portions for convenient future meals.
4. What’s the safest way to blend hot soup?
An immersion blender is ideal for safety and ease. If using a countertop blender, blend in small batches, venting the lid and covering with a kitchen towel to prevent splatters.
5. Can I add extra vegetables or protein?
Yes! Roasted carrots, zucchini, or red peppers blend beautifully with tomatoes. For extra protein, serve with grilled chicken, lentils, or a dollop of Greek yogurt for a creamy boost.
