Creamy Homemade Tomato Soup Recipe

Bowl of tomato soup with olive oil.
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In need of some cold weather soup recipes? This Creamy Homemade Tomato Soup will warm you right up every time you make it. Keep in mind that it’s best served with a buttery grilled cheese sandwich!


  • 3 tablespoons unsalted butter
  • 1 onion, chopped
  • 2 tablespoons garlic, minced
  • 2 tablespoons all purpose flour
  • 3 cups vegetable broth, low sodium
  • 1 28-oz can crushed tomatoes
  • 1 6-oz can tomato paste
  • 3/4 cup heavy whipped cream
  • Salt and pepper to taste
  • Optional: 1 parmesan rind
  • Optional: extra virgin olive oil or shredded parmesan cheese to garnish


In a large pot melt the butter over medium heat. Add the onion and cook, stirring frequently, until softened and somewhat translucent. Add the garlic and cook until just fragrant, about 30 seconds.

Reduce heat to low and add the flour along with a splash of the broth, gently whisking constantly. Cook about 1 minute. Add the rest of the broth, the tomatoes, tomato paste and parmesan rind if using. Bring to a simmer and cook about 15 minutes, stirring frequently, until the soup has thickened a bit.

Remove the parmesan rind. Turn off the heat.

With an immersion blender, blend up the soup until everything is smooth and well combined. You can also use a standard blender, but be sure to vent the top of the blender so that pressure from the hot soup doesn’t build up and cause some of the soup to burst out of the blender.

Once soup is well combined, return pot to stovetop over low heat. Stir in the heavy cream and season with salt and pepper to taste. Cook until heated through.

Serve garnished with sprinkles of shredded parmesan cheese or with a drizzle of extra virgin olive oil. This soup goes especially well with buttered toast, a slice of crusty bread and grilled cheese sandwiches. 

Keywords: homemade tomato soup