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Homemade Creamy Tomato Soup

A creamy, pantry-friendly tomato soup made with canned tomatoes, aromatics, and a touch of cream, perfect for quick comfort meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Comfort Food, Soup
Cuisine: American, Healthy
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 cans crushed tomatoes 28 oz each
  • 2 cups vegetable broth
  • 1 tsp sugar optional
  • 0.5 tsp dried oregano
  • 0.5 tsp dried basil
  • to taste salt and black pepper
  • 0.5 cup heavy cream or coconut milk for dairy-free
  • for garnish fresh basil leaves

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Immersion blender

Method
 

  1. Sauté aromatics: Heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 more minute.
  2. Add tomatoes and broth: Pour in crushed tomatoes and vegetable broth. Stir in sugar, oregano, basil, salt, and black pepper.
  3. Simmer: Bring to gentle boil, reduce heat, and simmer for 20–25 minutes.
  4. Blend the soup: Use immersion blender or blender to puree until smooth.
  5. Add cream: Stir in heavy cream or coconut milk. Adjust seasoning.
  6. Serve: Garnish with fresh basil and serve with bread or grilled cheese.

Notes

Store leftovers in fridge for up to 4 days or freeze for 3 months.