Easy One-Pot Creamy Tomato Soup
A smooth, cozy tomato soup finished with cream and simple Italian seasoning.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- Everything happens in one pot, so there is very little to wash up afterwards.
- Canned tomatoes mean it tastes the same in February as it does in August.
- It is on the table in about half an hour, start to finish.
Two cans of tomatoes, one pot, and about half an hour. This is the soup to make on the kind of evening where cooking needs to be simple, and it goes with grilled cheese the way it is supposed to.
Recipe
Easy One-Pot Creamy Tomato Soup
A smooth, cozy tomato soup finished with cream and simple Italian seasoning.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Heat the olive oil in a large pot over medium heat.
- Step 2. Add the onion and cook for 4–5 minutes, until softened. Add the garlic and cook for 30 seconds.
- Step 3. Stir in the diced tomatoes, tomato paste, broth, sugar, Italian seasoning, salt, and black pepper.
- Step 4. Bring to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes.
- Step 5. Blend the soup until smooth using an immersion blender. If using a countertop blender, work carefully in batches.
- Step 6. Return the soup to low heat and stir in the heavy cream.
- Step 7. Warm for 2–3 minutes without boiling.
- Step 8. Taste and adjust seasoning. Serve with basil, cracked pepper, or grilled cheese if desired.
Notes
- Blending hot soup in a countertop blender builds up steam. Fill the jug no more than half full, hold the lid down with a folded towel, and work in batches.
- If the soup is thicker than you would like, loosen it with a splash of broth. If it is thinner, simmer a few minutes longer before the cream goes in.
Easy One-Pot Creamy Tomato Soup — Simple Table Recipes · https://simpletablerecipes.com/recipes/easy-one-pot-creamy-tomato-soup/
Ingredient Notes
- Granulated sugar
- A single teaspoon is not there to sweeten the soup. It offsets the sharpness of canned tomatoes, and you will notice its absence more than its presence.
- Heavy cream
- Added off the boil at the end. Cream that boils in an acidic soup can split, which is why it goes in last and the pot only warms through afterwards.
Equipment
- Large soup pot
- Immersion blender or countertop blender
- Wooden spoon
- Ladle
Substitutions
- Heavy cream
- Half-and-half, evaporated milk or coconut milk. Cream cheese, about 60 g, gives a thicker, tangier soup.
- Fresh basil
- Dried basil in the soup itself, about 2 g, or a spoonful of pesto stirred in at the end.
Storage & Freezing
Storing: Cool and refrigerate in an airtight container for up to 4 days. Reheat gently over low heat without boiling.
Freezing: Freeze for up to 3 months, ideally before the cream is added. Cream-finished soup can separate slightly on thawing — reheat slowly and whisk to bring it back together.
Frequently Asked Questions
Why is my tomato soup acidic or sharp?
Canned tomatoes vary a lot. The teaspoon of sugar is there to balance that, and you can add a little more. A splash of extra cream also rounds it off.
Can I make tomato soup without a blender?
Yes, though the texture will be rustic rather than smooth. Use crushed tomatoes instead of diced and mash with a potato masher, or simply serve it chunky.
Why did my soup curdle when I added the cream?
The soup was too hot. Reduce the heat to low first, stir the cream in gradually, and never let it boil afterwards — acid and high heat together split dairy.
Can I use fresh tomatoes?
Yes, about 900 g, roasted first at 200 C / 400 F for 25 minutes to concentrate the flavour. Canned tomatoes are picked ripe and are usually better outside peak season.
How do I make it dairy free?
Full-fat coconut milk in place of the cream works well and is less noticeable against tomato than you might expect. Use vegetable broth to make the whole thing vegan.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
