Easy Tomato Soup Recipe


Creamy Tomato Soup is our go-to recipe. We love it on chilly evenings and with grilled cheese sandwiches. The only problem is that if we don’t make a big batch, it doesn’t last long in the fridge.

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes


  • 56 oz crushed tomatoes
  • 2 cups chicken stock
  • 2 yellow onions
  • 3 garlic cloves
  • 4 Tbsp unsalted butter
  • 1/4 cup chopped fresh basil
  • 1 Tbsp sugar, or added to taste
  • 1/2 tsp black pepper, or to taste
  • 1/2 cup heavy whipping cream
  • 1/3 cup parmesan cheese



  1. Over medium heat, heat a nonreactive pot or an enameled dutch oven. After adding the butter, add the chopped onions. Cook, stirring periodically, for 10-12 minutes, or until softened and browned. Cook for 1 minute, or until the garlic is fragrant.
  2. Crushed tomatoes with juice, chicken stock, chopped basil, sugar (or to taste), and black pepper are added to the pan. Heat to a simmer, then down to low heat and cook for 10 minutes, partially covered with a lid.
  3. If you prefer a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency, or transfer the soup to a blender in batches and blend until smooth (being careful not to overfill the blender with hot liquid), Then, over medium heat, return the pureed soup to the pot.
  4. Return to a simmer with 1/2 cup heavy cream and 1/3 cup freshly grated parmesan cheese. Turn off the heat and season to taste with salt and pepper if necessary.
  5. Top with additional parmesan and chopped fresh basil and serve in warm bowls.


Some smashed tomatoes are tangier than others. You can add more heavy cream and sugar to taste if the soup is excessively acidic or sour.


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