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    Home » Soup

    Published: Apr 10, 2022 · Modified: May 2, 2022 by Donna Poirier · This post may contain affiliate links ·

    Best Creamy Homemade Tomato Soup Recipe

    Jump to Recipe
    A bowl of creamy tomato soup in the foreground with a grilled cheese sandwich in the background.

    Cooking up a batch of the Best Creamy Homemade Tomato Soup is very easy and can be ready to serve in about 30 minutes. This creamy soup recipe includes passata (a type of tomato sauce), heavy cream, a touch of sugar and a handful of other ingredients. Best of all, this recipe does not involve chopping, blending or the use of a knife. It can't get easier than that!

    A bowl of creamy tomato soup garnished with toasted pine nuts, cream and fresh basil, with a grilled cheese sandwich showing in the background. this recipe
    The Best Creamy Homemade Tomato Soup

    If a quick dinner of a steaming bowl of creamy tomato soup is on the menu, then I suggest you try my Easy Grilled Cheese with a Twist sandwich to go along with it. Or, if you are looking for something heartier, you may enjoy my Beef Minestrone Soup or my authentic Italian Lentil and Barley soup with Vegetables.

    Jump to:
    • Gather the Ingredients for the Homemade Creamy Tomato Soup
    • How to make the best Creamy Tomato Soup
    • Secrets for Success
    • Substitutions & Variations
    • Frequently Asked Questions
    • Storage Instructions
    • Recipe
    • Comments

    Gather the Ingredients for the Homemade Creamy Tomato Soup

    An overhead shot of the ingredients needed to make a creamy tomato soup.
    • Passata, this is a tomato purée. It is a silky smooth tomato product free of seeds and tomato peel. You can also use tomato sauce (without added ingredients like high fructose corn syrup and seasonings).
    • Chicken stock, vegetable stock or water.
    • 35% heavy cooking cream, plus extra for garnish (optional).
    • Shallot
    • Fresh basil
    • Kosher salt
    • White sugar
    • Parmigiano-Reggiano rind (optional), for added flavour.
    • Pine nuts for garnish (optional), the slight crunch of the pine nuts is a nice contrast to the smooth soup.

    See the recipe below for specific quantities and details.

    How to make the best Creamy Tomato Soup

    Add the passata and chicken stock. To a heavy-bottomed pot, begin by pouring in the bottle of passata. To "clean" out the contents of the bottle, add the chicken stock to the bottle, put the cap back on and give the bottle a good shake. Then pour this mixture into the pot.

    Overhead photo showing the rinsing out a bottle of passata with chicken stock and adding it to the pot where the passata has already been poured.
    Rinsing the bottle of passata with chicken stock and adding it to the pot.

    Add remaining ingredients. Next, add in the remaining ingredients (excluding the pine nuts and additional cream for garnish if using). Although the shallot is left whole, it will still impart a nice flavour to the soup without adding any chunks. Cover the pot and simmer for 30 minutes, stirring occasionally. When done, remove the Parmigiano rind, shallot and basil leaves and discard.

    Overhead photo showing the addition of cream, chicken stock, shallot, fresh basil, kosher salt, sugar and Parmigiano rind.
    Adding in the rest of the ingredients except garnishes.

    While the soup simmers. Heat a small frying pan over medium heat. Add the pine nuts to the dry pan, moving them around and stirring often until golden brown. This should take approximately 10 minutes. Pine nuts can go from a beautiful golden brown to scorched very quickly once they start to roast, so stay close by!

    Overhead photo of toasted pine nuts in a pan resting on a dish towel with a spatula sitting on the edge of the frying pan.
    Toasted to perfection!

    Serve. Sprinkle with toasted pine nuts and drizzle with cream. Enjoy 🙂

    Overhead photo of creamy tomato soup, drizzled with cream and garnished with toasted pine nuts and fresh basil.

    Secrets for Success

    • Use cream specifically labelled "cooking cream." This type of heavy cream is specially formulated to withstand high cooking temperatures. Acidic foods like tomatoes can cause the cream to curdle or split. Using a heavy "cooking cream" will prevent the soup from curdling.
    • While other tomato products like tomato sauce may work in this recipe, passata is best suited for this soup because passata is designed for recipes with a shorter cooking time. Also, passata does not contain seeds or tomato peel therefore, the soup will be silky in texture.
    • Remember to stir the soup several times during the cooking process to prevent sticking.
    • When you purchase Parmigiano-Reggiano cheese, don't throw out the rind. Put the rinds in the freezer for future use and add them to soups and stews for an additional flavour boost.

    Substitutions & Variations

    • Although using chicken stock will enhance the overall flavour of the soup, vegetable stock or water may also be used.
    • 15% cooking cream will also work in this recipe, however, the end result will be less rich.

    Frequently Asked Questions

    Can I use tomato sauce to make tomato soup?

    Yes, you can use tomato sauce, but make sure that the tomato sauce does not contain other ingredients like high fructose corn syrup and seasonings. This is why passata is suitable for this recipe because it's strained tomatoes and sea salt.

    Is tomato soup healthy?

    Yes! This version of tomato soup includes minimal ingredients. Although sugar has been added to the recipe, it is a very small amount compared to commercially prepared soups. This recipe is also a good source of vitamin C, which is a beneficial antioxidant.

    Can I omit the sugar in this recipe?

    You can leave out the sugar if you like; however, the overall amount of sugar suggested is negligible. The sugar complements the flavour of the sweet tomatoes making the soup less acidic.

    Can I freeze this soup?

    I don't recommend freezing this soup because the texture might change slightly, becoming grainy.

    Overhead image of a bowl of creamy tomato soup with the pot of tomato soup in the upper left hand corner and a grilled cheese sandwich showing in the right hand corner.

    Storage Instructions

    Store leftover soup in the refrigerator in an airtight container. The soup will keep for up to 3 days.

    Recipe

    A bowl of creamy tomato soup, drizzled with cream, garnished with pine nuts and fresh basil.

    Best Creamy Homemade Tomato Soup Recipe

    Donna Poirier
    Cooking up a batch of the Best Creamy Homemade Tomato Soup is very easy and can be ready to serve in about 30 minutes. This creamy soup recipe includes passata (a type of tomato sauce), heavy cream,  a touch of sugar and a handful of other ingredients. Best of all, this recipe does not involve chopping, blending or the use of a knife. It can't get easier than that!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Main Course, Soup
    Cuisine Italian, Canadian
    Servings 4 servings
    Calories 232 kcal

    Equipment

    • heavy bottomed pot
    • measuring cups and spoons
    • wooden spoon or spatula
    • frying pan, to toast pine nuts if using

    Ingredients
     

    Soup

    • 1 bottle passata, 24.5-ounce bottle or 680 millilitres
    • 1 cup unsalted chicken stock
    • ½ cup 35% cooking cream
    • 1 shallot, peeled and left whole
    • 1 sprig fresh basil, 5-6 leaves
    • 1 teaspoon kosher salt
    • 1 tablespoon white sugar
    • 1 piece Parmigiano-Reggiano rind, 1-inch by 2-inch piece or 2.5 centimetres by 5 centimetres

    Garnish

    • ¼ cup toasted pine nuts
    • 4 tablespoons 35% cooking cream

    Instructions

    Soup

    • Add the passata and chicken stock. To a heavy-bottomed pot, begin by pouring in the bottle of passata. To "clean" out the contents of the bottle, add the chicken stock to the bottle, put the cap back on and give the bottle a good shake. Then pour this mixture into the pot.
      1 bottle passata, 1 cup unsalted chicken stock
    • Add remaining ingredients. Next, add in the remaining ingredients (excluding the pine nuts and additional cream for garnish if using). Although the shallot is left whole, it will still impart a nice flavour to the soup without adding any chunks. Cover the pot and simmer for 30 minutes, stirring occasionally. When done, remove the Parmigiano rind, shallot and basil leaves and discard.
      ½ cup 35% cooking cream, 1 shallot, 1 sprig fresh basil, 1 teaspoon kosher salt, 1 tablespoon white sugar, 1 piece Parmigiano-Reggiano rind

    Garnish

    • While the soup simmers. Heat a small frying pan over medium heat. Add the pine nuts to the dry pan, moving them around and stirring often until the pine nuts are golden brown. This should take approximately 10 minutes. Pine nuts can go from a beautiful golden brown to scorched very quickly once they start to roast, so stay close by! 
      ¼ cup toasted pine nuts

    Serve

    • Serve. Sprinkle with toasted pine nuts and drizzle with cream. Enjoy 🙂

    Notes

    Use cream specifically labelled "cooking cream." This type of heavy cream is specially formulated to withstand high cooking temperatures. Acidic foods like tomatoes can cause the cream to curdle or split. Using a heavy "cooking cream" will prevent the soup from curdling.
    While other tomato products like tomato sauce may work in this recipe, using passata is best suited for this soup because passata is designed for recipes that have a shorter cooking time. Also, passata does not contain seeds or tomato peel therefore the soup will be silky in texture.
    Remember to stir the soup several times during the cooking process to prevent sticking.
    When you purchase Parmigiano-Reggiano cheese, don't throw out the rind. Put the rinds in the freezer for future use and add them to soups and stews for an additional flavour boost.

    Nutrition

    Nutrition Facts
    Amount per Serving
    Calories
    232
    % Daily Value*
    Fat
     
    22
    g
    34
    %
    Saturated Fat
     
    11
    g
    69
    %
    Polyunsaturated Fat
     
    4
    g
    Monounsaturated Fat
     
    6
    g
    Cholesterol
     
    51
    mg
    17
    %
    Sodium
     
    713
    mg
    31
    %
    Potassium
     
    167
    mg
    5
    %
    Carbohydrates
     
    6
    g
    2
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    690
    IU
    14
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    40
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information is approximated using an online nutrition calculator. It is included as a courtesy and should not be substituted for the advice of a professional nutritionist.
    Keyword easy tomato soup, creamy tomato soup, tomato soup using tomato sauce, tomato soup using passata, homemade tomato soup
    Did you make this recipe?Tag @ladypeartree or hashtag it #ladypeartree

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    Comments

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      Recipe Rating




    1. Beth Donaldson says

      April 10, 2022 at 6:31 pm

      5 stars
      This looks like a very good recipe, do you think I could use another type of nut for the garnish?

      Reply
      • Donna Poirier says

        April 10, 2022 at 8:29 pm

        Hi! I am thinking that pepitas (pumpkin seeds) might give the right amount of crunch or slivered almonds. Let me know which you decide to try 🙂

        Reply
    2. Andrea says

      November 01, 2022 at 9:19 am

      5 stars
      Wow super delicious 👍

      Reply
      • Donna Poirier says

        November 01, 2022 at 2:16 pm

        Thank you, I'm glad you enjoyed it.

        Reply

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