Best Creamy Tomato Soup Recipe
The best creamy tomato soup doesn't have to be a weekend project. Made in just under an hour using pantry ingredients, fresh herbs, and one pot. No roasting, no complicated steps. Better than Nordstrom's.
Servings: 6 10 ounce servings
Calories: 260kcal
Equipment
- 8-inch chef's knife
- cutting board
- 4-quart heavy-bottomed pot
- butcher's twine (for the herb bundle)
- high-speed countertop blender or immersion blender
- fine-mesh sieve (optional)
Ingredients
- 4 tablespoons unsalted butter
- 8 ounces yellow or white onion, chopped
- 4 ounces carrots, chopped
- 4 garlic cloves, finely sliced
- 5 tablespoons all-purpose flour 1.6oz/45g
- 32 ounces homemade or low-salt store-bought chicken broth
- 28 ounces canned whole peeled tomatoes
- 5 fresh Italian parsley, stem and leaves 6oz/17g
- 5 fresh thyme sprigs .27oz/8g
- 2 bay leaves
- 6 ounces heavy whipping cream
- ½-1 teaspoon Diamond Crystal kosher salt 1.5 - 3 grams
- ¼ teaspoon Freshly Ground Black Pepper
- thinly sliced fresh basil leaves for garnish
Instructions
- In a large pot, heat the butter over medium-high heat. Add the onions and carrots to the melted butter and cook until starting to soften, about 6-8 minutes. Do not brown the vegetables. Adjust the burner as needed. Add the garlic and cook while stirring for one minute.
- Stir in the flour with a wooden spoon, making sure it's dispersed evenly across the vegetables. Cook for 1 minute. Slowly pour in the chicken broth while stirring continuously. Add the tomatoes and their juice, then crush them with the wooden spoon. Tie the parsley, thyme, and bay leaves with butcher's twine and add to the pot.
- Bring the pot to a simmer, then lower the heat. Simmer and stir occasionally for 35-40 minutes until the carrots are completely soft. Taste and season with salt and pepper. Remove from heat and discard the herb bundle.
- Add the heavy cream. Puree with an immersion blender directly in the pot. The result won't be quite as smooth as a blender.For a countertop blender: Working in batches, pour the soup into the blender pitcher halfway. Vent the lid to let steam escape and blend until smooth.Return the blended soup to the pot and turn the heat to low.
- Taste again to see if more salt is needed. Serve in warm bowls topped with thinly sliced basil leaves.
Notes
For the smoothest soup, pass through a fine-mesh sieve to remove any remaining solid bits.
Presentation ideas:
Sprinkle 4-5 homemade croutons and thinly sliced basil or chives on top. Drizzle high-quality olive oil in a circle.
Serve as an appetizer by using 4-ounce mason jars or shot glasses; no spoons needed.
Make-Ahead Instructions
Up to 4 days ahead: Make the full recipe, cool completely, and store covered in the refrigerator.
Reheating: Warm over low heat on the stovetop, stirring occasionally. Do not let it boil.
Storage Instructions:
Refrigerator: Store covered for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally.
Freezer: This soup freezes well for up to 6 months. Cool completely before transferring to a sealed container or freezer bag. Thaw in the refrigerator for 24 hours before reheating. If the soup looks slightly separated after thawing, stir over low heat, and it will come back together.
Nutrition
Calories: 260kcal | Carbohydrates: 19g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 352mg | Potassium: 549mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4075IU | Vitamin C: 19mg | Calcium: 93mg | Iron: 2mg
