Creamy Tomato Soup Ready in Under 40 Minutes

Creamy tomato soup is a comforting classic that’s ready in under 40 minutes. After making this many times, I’ve discovered the secret to a rich, creamy texture without heavy cream. This recipe is perfect for busy weeknights and better than takeout. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy High Protein Mango Greek Yogurt Popsicles for Summer and Easy Banana Peanut Butter Oat Smoothie Bowl Recipe.

What You'll Need for Creamy Tomato Soup Ready in Under 40 Minutes

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs fresh tomatoes
• 1 onion
• 3 cloves garlic
• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp sugar (optional)
• Optional: Fresh basil leaves
• Optional: Grated Parmesan cheese
• Optional: Crusty bread

How to Make Creamy Tomato Soup Ready in Under 40 Minutes

1. Prepare the tomatoes: Bring a large pot of water to a boil. Score the bottom of each tomato with an X, then place them in the boiling water for 1-2 minutes until the skin starts to peel. Remove from water and let cool. Peel and roughly chop the tomatoes.
2. Sauté the onions and garlic: In a large pot, heat olive oil over medium heat. Add chopped onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
3. Simmer the soup: Add chopped tomatoes, crushed tomatoes, vegetable broth, salt, pepper, basil, oregano, and red pepper flakes (if using) to the pot. Bring to a boil, then reduce heat and let simmer for 20-25 minutes.
4. Blend the soup: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
5. Finish the soup: Stir in heavy cream and sugar (if using). Taste and adjust seasoning if necessary. Serve hot with your favorite toppings.

Storing & Reheating Creamy Tomato Soup Ready in Under 40 Minutes

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated before serving.

Freezing Creamy Tomato Soup Ready in Under 40 Minutes

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a saucepan over medium heat or in the microwave. Microwave: Stir occasionally to ensure even heating.

Recipe Notes

• Chef tip: For a faster cooking time, use canned diced tomatoes instead of fresh.
• Best substitution: If you're lactose-intolerant, substitute the heavy cream with full-fat coconut milk.
• Make-ahead: This soup can be made up to 2 days ahead and reheated before serving.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little water or additional broth.

Creamy Tomato Soup Ready in Under 40 Minutes

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4-6 servings

🥗

Diet

Gluten-free, Vegetarian

Ingredients

Main Ingredients

• 2 lbs fresh tomatoes
• 1 onion
• 3 cloves garlic
• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup heavy cream

Seasonings

• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp sugar (optional)

Optional Toppings

• Fresh basil leaves
• Grated Parmesan cheese
• Crusty bread

Instructions

1. Prepare the tomatoes: Bring a large pot of water to a boil. Score the bottom of each tomato with an X, then place them in the boiling water for 1-2 minutes until the skin starts to peel. Remove from water and let cool. Peel and roughly chop the tomatoes.
2. Sauté the onions and garlic: In a large pot, heat olive oil over medium heat. Add chopped onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
3. Simmer the soup: Add chopped tomatoes, crushed tomatoes, vegetable broth, salt, pepper, basil, oregano, and red pepper flakes (if using) to the pot. Bring to a boil, then reduce heat and let simmer for 20-25 minutes.
4. Blend the soup: Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches in a regular blender.
5. Finish the soup: Stir in heavy cream and sugar (if using). Taste and adjust seasoning if necessary. Serve hot with your favorite toppings.

Notes

• Chef tip: For a faster cooking time, use canned diced tomatoes instead of fresh.
• Best substitution: If you're lactose-intolerant, substitute the heavy cream with full-fat coconut milk.
• Make-ahead: This soup can be made up to 2 days ahead and reheated before serving.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the soup is too thick, thin it out with a little water or additional broth.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a saucepan over medium heat or in the microwave.
• Microwave reheat: Stir occasionally to ensure even heating.
• Make ahead: This soup can be made ahead and reheated before serving.

Nutrition Per Serving

• Calories: 220
• Protein: 6g
• Fat: 15g
• Carbs: 22g
• Fiber: 4g
• Sugar: 10g
• Sodium: 870mg
• Cholesterol: 45mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Tomato Soup Ready in Under 40 Minutes FAQs

A Warm Final Note

I can’t wait for you to try Creamy Tomato Soup Ready in Under 40 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!