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Cozy Creamy Tomato Soup

Featured in Comfort in a Bowl.

This velvety tomato soup features buttery richness and sweet San Marzano tomatoes paired with fresh basil. Optional cream boosts the flavor while caramelized onions, garlic, and parmesan rind layer in depth. Perfect for any cozy meal.

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Ranah
Updated on Sat, 12 Apr 2025 00:03:31 GMT
Two bowls of velvety tomato soup with a bread slice perched on the edge, garnished with fresh herbs and seasoning. Pin it
Two bowls of velvety tomato soup with a bread slice perched on the edge, garnished with fresh herbs and seasoning. | chefemmakitchen.com

Favorite Family Tomato Soup

Nothing says comfort like a warm bowl of this velvety tomato soup. After tweaking this recipe for ages, I found the winning combo: quality butter, those extra-sweet San Marzano tomatoes, and garden-fresh basil. The end result? A soup that'll wrap you in warmth with every bite.

What Makes This Soup Special

There's something truly satisfying about dipping a crunchy grilled cheese into hot tomato soup. This has turned into my go-to comfort dish that shows up on my table almost weekly. The trick lies in creating flavor depth by starting with butter and onions, then throwing in those sweet San Marzanos. Adding a bit of cream to finish gives it wonderful richness without making it too heavy.

Your Ingredient List

  • Yellow Onions: Cook until golden for natural sweetness. You can swap in red onions too.
  • Unsalted Butter: Forms a flavorful foundation; salted works fine if you cut back on added salt.
  • All-Purpose Flour: Helps thicken everything up. You can use cornstarch or gluten-free flour blends without xanthan gum instead.
  • Garlic: Freshly minced gives the best taste, but pre-chopped will do in a hurry.
  • Canned San Marzano Tomatoes: They've got that fantastic sweet taste. Plum or Roma tomatoes work decently too.
  • Chicken Broth: Go for low-sodium to manage salt content. Veggie broth works great for a meat-free version.
  • Salt and Pepper: Add to your liking for the perfect flavor balance.
  • Fresh Basil: Brings that bright, herby kick—don't try to replace this one.
  • Parmesan Rind: Gives amazing depth, but you can skip it if you don't have any.
  • Granulated Sugar: Cuts through the tomato tang; honey's a nice alternative.
  • Heavy Cream: Optional finishing touch; half and half does the job too.

Soup Preparation Steps

Cook Onions Until Golden
Drop butter into a big pot over medium-high heat. Toss in onions and cook until they start browning, around 10 minutes.
Mix In Garlic and Flour
Turn down to medium heat, put in minced garlic, and cook for half a minute. Dump in flour and stir non-stop for a minute.
Pour In Your Broth
Gradually whisk chicken broth into the pot. Keep stirring until the flour mixes in completely, about a minute.
Toss In Remaining Ingredients
Add your tomatoes, basil, that parmesan rind, and sugar. Sprinkle in salt and pepper. Bring everything to a gentle bubble.
Let It Cook Slowly
Lower the heat, put the lid on, and let it simmer for 25–30 minutes. Stir every 5 minutes so nothing sticks. Give those tomatoes time to soften up.
Smooth It Out
Take off the heat, pull out the basil and parmesan rind. Grab an immersion blender and puree until smooth, or work in batches with a regular blender.
Time to Eat
Serve it hot with a swirl of heavy cream if you want that extra richness.
A steaming bowl of tomato soup garnished with cream swirls and fresh herbs, accompanied by crusty bread slices. Pin it
A steaming bowl of tomato soup garnished with cream swirls and fresh herbs, accompanied by crusty bread slices. | chefemmakitchen.com

Saving Leftovers

I always make extra batches to save for crazy busy days. After it cools down completely, I pour it into containers but don't fill them all the way since it'll get bigger when frozen. When you want some, just let it thaw in your fridge overnight and warm it up gently on the stove, giving it a stir now and then.

Tips From My Experience

I've made this soup so many times I've picked up some handy tricks. Don't cheap out on those San Marzano tomatoes, they truly make everything better. Give those onions plenty of time to get golden and develop sweetness. Always use fresh basil for that amazing brightness. And don't rush the simmering part—that's when all those flavors really come together and sing.

Frequently Asked Questions

→ Why pick San Marzano tomatoes?

These tomatoes are naturally sweeter, smoother, and contain fewer seeds. They make a much tastier, richer soup compared to standard canned varieties.

→ Can I prepare this soup earlier?

Absolutely! Stash it in the fridge for 3-4 days. The flavors often get better after sitting overnight.

→ What’s a good replacement for cream?

Half and half is a lighter swap. Want it dairy-free? Just leave the cream out; the butter and parmesan already add richness.

→ What does parmesan rind bring to the soup?

It gives the broth a savory, deep taste as it cooks. This simple addition adds a ton of flavor and makes the soup feel more complex.

→ Is it okay to freeze this soup?

You can freeze it safely for up to 3 months. Hold off on the cream until reheating, so it stays fresh and doesn’t separate.

Creamy Tomato Soup

Velvety smooth tomato soup with buttery richness, fresh basil, garlic, onions, and your choice of a creamy finish or dairy-free option.

Prep Time
15 Minutes
Cook Time
50 Minutes
Total Time
65 Minutes
By: emma

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (10 cups)

Dietary: ~

Ingredients

01 1/3 cup butter (unsalted), divided into 5 chunks.
02 3 1/2 cups diced yellow onion (use about 2 medium onions).
03 6 garlic cloves, minced (2 tablespoons).
04 1/3 cup regular baking flour.
05 4 cups chicken broth (low-sodium works best).
06 Two 28-ounce cans of San Marzano tomatoes.
07 13g (about 3 sprigs) of whole basil. Extra chopped for finishing optional.
08 A 4-inch piece of parmesan cheese rind.
09 A couple teaspoons of sugar to taste.
10 Salt and cracked black pepper to your liking.
11 Optional: Heavy cream for a creamy touch when serving.

Instructions

Step 01

In a big pot, set butter to melt on medium-high. Toss in the onions and cook for about 10 minutes until they're golden and caramelized.

Step 02

Lower the heat to medium. Stir in garlic and let it cook for roughly 30 seconds. Add the flour, stirring nonstop for a minute.

Step 03

Slowly pour chicken broth while whisking so everything mixes smoothly. Keep stirring and cook for about a minute until blended.

Step 04

Add in tomatoes, basil, the parmesan rind, sugar, then sprinkle in salt and pepper. Let everything come to a mild simmer.

Step 05

Turn down to low, put the lid on, and let it simmer. Stir every so often, scraping the bottom. Cook for about 25 to 30 minutes until the tomatoes are softened.

Step 06

Take it off the heat, pulling out the basil and parmesan rind. Use an immersion blender to puree everything into a smooth mix.

Step 07

Serve hot, adding a swirl of cream and chopped basil on top if you'd like.

Notes

  1. Honey can be swapped in place of sugar, or use more or less to suit your taste.
  2. Half and half works fine instead of heavy cream.
  3. If using a regular blender, let the mixture cool a bit and blend in smaller portions.
  4. Add extra broth to thin out the soup if you prefer a lighter consistency.

Tools You'll Need

  • Big pot, about 6 quarts.
  • Blender (immersion or a countertop works).
  • Whisk for stirring.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, parmesan, optional cream).
  • Wheat is present due to flour.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 220
  • Total Fat: 14 g
  • Total Carbohydrate: 18 g
  • Protein: 6 g