Creamy Tomato Soup: Cozy, Quick & Totally Delicious!

Warm up with a bowl of this velvety Tomato Soup

Hey there, kitchen buddy! Ready to turn simple pantry staples into a luscious, comforting soup? This creamy tomato recipe is a game-changer—bright, punchy, and so smoothly textured, you might just call it liquid comfort in a bowl. And the best part? It’s fast, fuss-free, and packed with flavor that beats any canned stuff.

Think of this as your new go-to for chilly days, or whenever you need a little pick-me-up. Plus, it’s playful enough to serve with grilled cheese or a crispy baguette, making every spoonful a delight. Who knew soup could be so fun? Oh, and if you’re feeling creative, maybe whip up a quick pesto or salsa for an extra splash of flavor—because the kitchen is your playground!

So, let’s get those pots bubbling—your taste buds will thank you. Grab your ingredients and start cooking—your cozy bowl awaits!

Velvety Tomato Soup

This tomato soup is made by simmering fresh or canned tomatoes with aromatics, then blending to a smooth, creamy consistency. The final dish has a vibrant red color and a silky, thick texture, served warm as a comforting bowl of liquid goodness.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 2 cups tomatoes, chopped fresh or canned
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 0.5 teaspoons salt to taste
• 0.25 teaspoons black pepper freshly ground
• 0.5 cups heavy cream optional for creaminess

Equipment

• Chef's Knife
• Blender or Immersion Blender
• Soup Pot
• Wooden Spoon

Method

 

1. Heat the olive oil in a soup pot over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
   1 medium onion, diced, 2 cloves garlic, minced
2. Add the chopped tomatoes to the pot and stir well. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices, with the mixture becoming slightly thicker.
   2 cups tomatoes, chopped
3. Pour in the vegetable broth and bring the mixture to a gentle simmer. Season with salt and pepper. Reduce the heat to low and cook uncovered for another 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
   2 cups vegetable broth, 0.5 teaspoons salt, 0.25 teaspoons black pepper
4. Using an immersion blender or carefully transferring the soup to a blender, blend until smooth and velvety. Return the soup to the pot if using a blender, and place over low heat.
5. Stir in the heavy cream if desired, and cook for another 2-3 minutes until heated through. Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs or a swirl of cream if preferred.
   0.5 cups heavy cream

Enjoy your homemade creamy tomato soup! For an extra burst of flavor, try topping it with a swirl of fresh basil or a dribble of cream. It’s perfect with crusty bread on the side or as a quick starter. Got a favorite twist? Share your ideas—happy cooking, friend!