If you are craving a warm, comforting bowl that feels like a big, flavorful hug, then this Creamy Tomato Soup Recipe is exactly what you need. It’s a wonderful blend of rich tomatoes, soothing creaminess, and a touch of aromatic herbs that come together to create a deliciously velvety soup. Whether you want a quick lunch, a cozy dinner starter, or simply something to brighten a chilly day, this recipe hits all the right notes with simple ingredients and straightforward steps. Plus, it’s versatile enough to be dairy-free, making it perfect for everyone at the table.
Ingredients You’ll Need
Each ingredient in this Creamy Tomato Soup Recipe plays a vital role in shaping its luscious texture and balanced flavor. From the sweet carrots that add natural sweetness to the rich coconut milk which delivers depth, every component counts towards creating that perfect bowl.
- Extra-virgin olive oil: Adds a fruity richness and is perfect for sautéing the veggies to bring out their flavors.
- Unsalted butter (or olive oil for dairy-free): Introduces a creamy mouthfeel and a slight nuttiness when melted together with the olive oil.
- Yellow onions: Provide a mellow, natural sweetness crucial for the soup’s base.
- Carrots: Enhance sweetness and texture, making the soup more vibrant and satisfying.
- Garlic cloves: Pack a punch of aroma and warmth that lingers delightfully in every spoonful.
- Balsamic vinegar: Gives a subtle tang and depth that brightens the tomato flavor beautifully.
- Diced tomatoes (canned): The heart of the soup, delivering intense tomato goodness year-round.
- Water or vegetable broth: Creates the soup’s body and helps meld all the flavors together seamlessly.
- Full-fat coconut milk or heavy cream: Imparts the signature creamy texture and a luscious richness.
- Dried thyme: Adds an earthy, herbal complexity without overpowering the tomatoes.
- Red pepper flakes: Bring a gentle heat that awakens the palate and complements the sweetness.
- Salt and freshly ground black pepper: Essential seasonings to balance and enhance every flavor note.
- Fresh basil leaves: Perfect for garnish with their bright, fresh aroma that lingers at the end of each bite.
How to Make Creamy Tomato Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil and butter together gently in a large pot or Dutch oven over medium heat. This combination creates a luxurious base that will help soften and flavor the vegetables as they cook.
Step 2: Cook Onions and Carrots
Add the chopped yellow onions, carrots, and a pinch of salt to the pot. Stir occasionally and let the vegetables soften beautifully for about 8 minutes. This step is crucial, as it caramelizes the onions slightly, unlocking their natural sweetness that forms the soul of the soup.
Step 3: Add Garlic and Balsamic Vinegar
Next, stir in the chopped garlic and cook it for just about a minute, allowing its fragrant aroma to fill your kitchen. Then pour in the balsamic vinegar and let it cook for another minute or so. This vinegar reduction gives the soup a subtle tang that perfectly balances the tomato’s natural acidity.
Step 4: Add Tomatoes and Broth
Pour the canned diced tomatoes, including their juices, into the pot along with the water or vegetable broth. Give everything a good stir, bringing together the vibrant ingredients before heating the mixture.
Step 5: Season and Simmer
Add dried thyme, red pepper flakes, and freshly ground black pepper to season your soup. Stir well, bring the mixture to a simmer, then reduce the heat to gently cook for about 20 to 25 minutes or until the carrots become tender and the flavors meld beautifully.
Step 6: Blend the Soup
Once your soup has cooked down perfectly, remove the pot from heat. Use an immersion blender to blend the soup directly in the pot until silky smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blend until creamy, then return it to the pot without losing any of that luscious texture.
Step 7: Add Creaminess and Adjust Seasoning
Finally, stir in the coconut milk or heavy cream until the soup is luxuriously creamy. Taste and adjust with more salt and pepper if necessary. This finishing touch makes your Creamy Tomato Soup Recipe irresistibly rich and comforting.
Step 8: Serve Hot and Enjoy
Ladle the soup into bowls, add a sprinkle of fresh basil leaves on top, and dive into a bowl of pure comfort. The warm, velvety texture paired with fresh herbs is simply unforgettable.
How to Serve Creamy Tomato Soup Recipe
Garnishes
Fresh basil leaves are the ideal garnish, adding a pop of color and a fragrant burst that complements the creamy tomato base. For an extra touch, you can drizzle a bit of olive oil or swirl in a spoonful of cream right before serving, enhancing the soup’s visual appeal and decadent mouthfeel.
Side Dishes
This soup shines when enjoyed alongside crunchy grilled cheese sandwiches, making for a classic combo that’s both nostalgic and satisfying. Alternatively, crusty bread, garlic knots, or even a light salad with tangy vinaigrette work beautifully to round out the meal.
Creative Ways to Present
Consider serving this soup in hollowed-out bread bowls for a rustic and fun presentation that’s perfect for entertaining. You can also top it with crispy fried shallots or Parmesan crisps to add texture and extra flavor layers that will wow your guests.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Creamy Tomato Soup Recipe in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it rests, making reheating just as delightful as the first serving.
Freezing
This soup freezes wonderfully, making it a fantastic make-ahead option. Allow it to cool completely, then transfer it into freezer-safe containers or bags. It can be frozen for up to 3 months without losing its creamy texture or rich flavor.
Reheating
Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If it thickens too much, add a splash of water or broth to bring it back to perfect sipping consistency. Avoid high heat to maintain its silky smooth texture.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh ripe tomatoes can be used, but you’ll need to peel and chop them. You might want to increase the cooking time slightly to develop the flavors as fresh tomatoes tend to be less concentrated than canned.
Is there a vegan version of this Creamy Tomato Soup Recipe?
Yes! Simply swap the butter with extra olive oil and use full-fat coconut milk instead of cream. This keeps the texture rich and creamy while keeping the soup completely plant-based.
What can I use instead of balsamic vinegar?
If you don’t have balsamic vinegar on hand, a splash of red wine vinegar or apple cider vinegar works well to add that gentle acidity and depth to the soup.
How spicy is the soup?
The red pepper flakes add just a subtle warmth, not overwhelming heat. You can adjust the amount according to your spice preference or omit them entirely for a milder soup.
Can I make this soup in advance for a crowd?
Definitely! This soup is fantastic made a day ahead as it allows the flavors to meld even further. Just reheat gently before serving, and consider bringing in garnishes and side dishes fresh for the best presentation.
Final Thoughts
I truly believe this Creamy Tomato Soup Recipe is a treasure to keep in your recipe collection. It’s simple but sophisticated, soothing but packed with flavor, and perfect for any occasion where you want to cozy up with something truly delicious. Trust me, once you try it, this soup will become a go-to comfort food that you’ll want to share with everyone you love.
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Creamy Tomato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy tomato soup recipe is a comforting and flavorful dish made from sautéed onions, carrots, and garlic, simmered with diced tomatoes and broth, then blended smooth and enriched with coconut milk or heavy cream. It’s perfect for a cozy meal and can be easily adapted for dairy-free diets. Garnished with fresh basil, it combines freshness and richness in every spoonful.
Ingredients
Base Ingredients
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter (or an additional 2 tbsp olive oil for a dairy-free version)
- 2 medium yellow onions, chopped
- 2 medium carrots, chopped
- 6 garlic cloves, chopped
Liquids and Flavorings
- 2 tbsp balsamic vinegar
- 2 (28-ounce) cans diced tomatoes
- 3 cups water or vegetable broth
- 1â…“ cups full-fat coconut milk or heavy cream
Spices and Garnish
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil and butter over medium heat until melted and hot.
- Add Vegetables: Add the chopped onions, carrots, and a pinch of salt to the pot.
- Cook Vegetables: Stir occasionally and cook for about 8 minutes until the vegetables have softened and are beginning to become translucent.
- Add Garlic and Vinegar: Stir in the chopped garlic and cook for an additional minute until fragrant. Then add the balsamic vinegar and cook for another minute to let it reduce slightly.
- Add Tomatoes and Broth: Pour in the diced tomatoes along with their juices and add the vegetable broth or water.
- Season Soup: Add the dried thyme, red pepper flakes, and freshly ground black pepper to the mixture.
- Simmer: Stir well and bring the soup to a simmer over medium heat.
- Cook Thoroughly: Let the soup cook uncovered for 20 to 25 minutes, or until the carrots are tender and fully cooked.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
- Add Creaminess: Stir in the full-fat coconut milk or heavy cream until fully incorporated and smooth.
- Adjust Seasoning: Taste the soup and add additional salt and pepper as needed.
- Serve: Ladle the soup into bowls, garnish with fresh basil leaves, and serve hot for best enjoyment.
Notes
- You can substitute vegetable broth with water if desired, though broth adds more depth of flavor.
- For a dairy-free version, use extra olive oil instead of butter and coconut milk instead of heavy cream.
- Adjust the amount of red pepper flakes to control the level of heat in the soup.
- If you don’t have an immersion blender, blending in batches in a countertop blender works well, but be careful with hot liquids.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
