The Best Cream of Tomato Soup
Why buy canned soup when you can make Homemade Cream of Tomato Soup with minimal effort on your part? Pair the creamy tomato soup with grilled cheese or a side salad for a complete meal.
Read on to learn how quickly this easy recipe for homemade cream of tomato soup comes together. You’ll love that it is made using pantry staples!
Making This Cream of Tomato Soup Recipe
Most people are surprised when I tell them just how easy it is to make homemade creamy tomato soup. It comes together with minimal effort using canned tomatoes, some broth and half and half, and a few aromatics.
Although having canned soup in the pantry is handy for rushed weeknight dinners, I much prefer making homemade cream of tomato soup whenever possible.
The tomato flavor is so much fresher and more vibrant in homemade soup, and the soup as a whole is more flavorful. Ditch the canned stuff and make this easy creamy tomato soup yourself!
Tools Used to Make this Cream of Tomato Soup
You’ll need a few different tools to prepare this homemade tomato soup. Here’s what I recommend having on hand before beginning this easy recipe:
- Cutting Board and Sharp Knife – to chop the shallots.
- Measuring Cups and Spoons – to measure the soup ingredients.
- Can Opener – to open the canned tomatoes and tomato paste.
- Strainer – for the tomatoes.
- Baking Sheet covered with Aluminum Foil – to roast the tomatoes.
- Soup Pot – to cook the creamy tomato soup in.
- Wooden Spoon – for stirring as the soup cooks.
- Counter Top Blender, Immersion Blender, or Food Processor – to puree the soup.
- Ladle – for serving the prepared creamy tomato bisque.
Homemade Cream of Tomato Soup Ingredients
This cream of tomato soup recipe calls for just 8 basic ingredients, plus some dried herbs and spices. It’s really that easy!
- Canned Whole Tomatoes
- Brown Sugar
- Unsalted Butter
- Shallots
- Tomato Paste
- Allspice
- All-Purpose Flour
- Vegetable Broth or Chicken Broth
- Half and Half
- Sea Salt
- Cayenne Pepper
- Black Pepper
- Fresh Basil, for garnish if desired
For the complete ingredient list and detailed instructions to make this delicious soup, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Cream of Tomato Soup
Homemade cream of tomato soup needs to cook on the stove to let the flavors develop, but thankfully you won’t need to babysit it for too long.
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with foil.
- With fingers, carefully open whole tomatoes over strainer set in bowl and push out seeds, allowing juices to fall through strainer into bowl.
- Spread seeded tomatoes in a single layer on the foil. Sprinkle evenly with brown sugar.
- Bake until all liquid has evaporated and tomatoes begin to color.
- Let tomatoes cool slightly, then peel them off the foil; transfer them to a small bowl and set aside.
- Heat butter over medium heat in large saucepan. Add shallots, tomato paste and allspice.
- Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened.
- Add flour and cook, stirring constantly, until combined.
- Gradually add the chicken stock, then stir in reserved tomato juice and roasted tomatoes.
- Cover and simmer the tomato mixture, stirring occasionally, for about 10 minutes.
- Puree soup in a blender; season with salt and cayenne. Stir in the half and half.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Cream of Tomato Soup FAQ
Got questions about how to make this easy tomato soup recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can Cream of Tomato Soup Be Made Dairy-Free?
Yes, you’re welcome to substitute the half and half with your favorite non-dairy cream. I’ve also seen recipes for vegan cream of tomato soup that’s made with blended cashews.
However, I’ve only made this homemade creamy tomato soup recipe as written so I can’t give exact measurements or instructions for dairy-free alternatives. If you try it out, I’d love to hear from you!
Can this Cream of Tomato Soup Recipe Be Prepared Vegetarian?
Yes, you can use vegetable stock instead of chicken broth when making this recipe for homemade tomato soup if you prefer.
If you’d like to prepare it homemade, here is a tutorial for How to Make Vegetable Broth.
Is it Okay to Substitute Fresh Tomatoes in Place of Canned?
People often wonder if this cream of tomato soup recipe can be made with fresh tomatoes instead of canned. Yes, you can! It is a great way to use fresh tomatoes if you’re gardening and your tomato plants produced a high yield!
Here’s what you‘ll need to do if using fresh tomatoes:
- Blanch and Peel the tomatoes first. Follow these instructions to learn how to blanch and peel fresh tomatoes.
- Proceed with the recipe instructions as written.
Home canned whole tomatoes are also a good substitute to use in place of store bought canned tomatoes.
How Should I Store Leftover Homemade Tomato Soup?
Leftovers should be stored in the refrigerator in an airtight container. This recipe will last for 3-4 days.
Can Cream of Tomato Soup Be Frozen?
Because half and half has a higher fat content and because there’s only 1/2 cup of it in the entire recipe, this soup is fine to freeze. It can be stored in airtight freezer containers for up to 3 months.
When you’re ready to eat the creamy tomato soup, you can reheat it from frozen on the stove. Or, set it in the fridge overnight to thaw.
What to Serve with Tomato Soup
A grilled cheese sandwich is the classic pairing for homemade cream of tomato soup. I love the delicious flavors of buttery toasted bread with melty cheese and creamy tomato soup.
Ladle hot soup into small bowls and serve alongside one of our favorite recipes for grilled cheese sandwiches:
- Bacon Grilled Cheese with Apple
- Avocado Grilled Cheese
- Brie Grilled Cheese with Bacon and Jam
- Prosciutto Grilled Cheese
Other recipes that taste great with this tomato soup:
- Crusty bread, like this Rosemary Garlic Bread or this Rustic White Bread
- Savory muffins, like Beer Batter Muffins
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Try this Tomato Soup Recipe!
Next time you’re looking for a homemade version of the classic tomato soup, give this recipe for Cream of Tomato Soup a try!
Did the whole family love the way this tomato soup tastes with a grilled cheese sandwich ? Leave a comment below and give it a review for others to see what you thought of this easy soup recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your bowl of tomato soup!
More Easy Soup Recipes:
Loaded with green onions, crumbled bacon, and shredded cheddar, this Homemade Baked Potato Soup is easy to make but tastes incredible!
This Lemon Chicken Orzo Soup is a fun twist on classic chicken noodle soup. It’s the perfect soup for soothing sore throats year-round!
This recipe for Cheesy Broccoli Soup with Kale & Carrot is incredibly simple to whip up for dinner on a busy weeknight and the perfect way to warm up on a cold winter evening.
This Roasted Cauliflower Soup is a great recipe if you love creamy soups. It’s thick and full of flavor!
Served with a large salad and a crusty slice of bread, this Roasted Red Pepper Soup can be a delicious and warming meal all on its own!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Have you ever made homemade tomato soup?
Cream of Tomato Soup
Why buy canned soup when you can make Homemade Cream of Tomato Soup with minimal effort on your part? Pair the creamy tomato soup with grilled cheese or a side salad for a complete meal.
Ingredients
- 2 (28-ounce) cans Whole Tomatoes with Juices
- 1 1/2 tablespoons Dark Brown Sugar
- 4 tablespoons Butter
- 1/2 cup minced Shallots
- 1 tablespoon Tomato Paste
- Pinch Ground Allspice
- 2 tablespoon All-Purpose Flour
- 1 3/4 cups Vegetable Stock (or Chicken Stock)
- 1/4 cup Heavy Cream
- 1/4 cup Half and Half
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- pinch Cayenne Pepper
- Fresh Basil, for garnish if desired
Instructions
- Place an oven rack in the upper-middle portion of the oven and preheat the oven to 450 degrees F. Using foil, line a rimmed baking sheet.
- Open the canned tomatoes using a can opener and drain the juices into a glass measuring cup (about 3 cups total in juices). Set the tomato juices aside.
- Place a strainer over a bowl. Using your fingers, open each of the whole tomatoes up over the strain, pushing out the seeds and allowing the juices to accumulate in the bowl under the strainer.
- Spread the seeded whole tomatoes in a single layer on the foil prepared baking sheet. Sprinkle the brown sugar over the tomatoes.
- Transfer the baking sheet to the preheated oven and roast the tomatoes. Cook for about 30 minutes, or until all of the liquid has evaporated and the tomatoes are beginning to color.
- After baking, allow the tomatoes to cool before removing them from the foil. Place roasted tomatoes in a bowl and set aside.
- In a soup pot or dutch oven, melt the butter over medium heat. When the pan is hot, add the shallots, cooking for 3 minutes while stirring. Then, add the tomato paste and allspice, stirring until combined with the shallots.
- Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.
- Then, whisk in the flour. Continue cooking while stirring constantly, until it is well mixed with the tomato paste mixture.
- Slowly pour in the chicken stock while whisking. Then, stir in the reserved tomato juices and the roasted tomatoes.
- Place the lid back on the pot, increase the heat to medium, and bring the tomato mixture to a boil. Once boiling, turn the heat to low and simmer for about 10 minutes, stirring occasionally.
- Stir in the cream, half and half, salt, pepper, and cayenne, cooking just until heated through.
- Then, carefully transfer the soup mixture to a blender and puree until completely smooth. While blending hot liquids, it helps to hold a kitchen towel on top of the lid to prevent the hot soup from splattering.
- Serve immediately.
Notes
adapted from The America’s Test Kitchen Cookbook
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 228Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 45mgSodium: 285mgCarbohydrates: 19gFiber: 1gSugar: 12gProtein: 4g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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