Creamy Tomato Soup Recipe

Our tried-and-true creamy tomato soup recipe. The addition of parmesan and heavy cream enhances the flavor and balances the acidity. It's also a simple 30-minute soup that stores well in the refrigerator. This Tomato Basil Soup goes great with grilled cheese sandwiches.

Ingredients

• 4 tablespoons unsalted butter
• 2 yellow onions (about 3 cups finely chopped)
• 3 cloves garlic (1 Tbsp minced)
• 56 oz crushed tomatoes with liquid (two 28-oz cans) — ideally San Marzano
• ¼ cup fresh basil, plus more for serving
• 1 tbsp sugar or honey, to taste
• ½ teaspoon black pepper, to taste
• ½ cup heavy whipping cream, to taste
• ⅓ cup freshly grated parmesan cheese, plus more for serving

Directions

1. Over medium heat, warm a nonreactive saucepan or enameled Dutch oven. Add the butter, followed by the chopped onions. Cook, stirring periodically, for 10–12 minutes until softened and lightly browned. Add the minced garlic and sauté for 1 minute, until fragrant.
2. Add the crushed tomatoes with their juice, fresh basil, honey (or sugar), and black pepper. Bring to a boil, then reduce to low heat, partially cover, and simmer for 10 minutes.
3. For a creamy consistency, use an immersion blender directly in the pot, or carefully transfer in batches to a countertop blender and blend until smooth. Return the blended soup to the pot over medium heat.
4. Stir in the heavy cream and freshly grated parmesan. Return to a gentle simmer, then taste and season with salt and additional pepper as needed.
5. Ladle into warmed bowls and finish with extra parmesan and fresh basil leaves.

Tips for the Best Results

San Marzano tomatoes make a noticeable difference — they're sweeter, less acidic, and produce a richer-tasting soup than standard canned tomatoes. If you can't find them, any good-quality whole or crushed tomatoes will work; just adjust the sugar to taste.

Don't skip browning the onions. That 10–12 minutes of patient cooking builds the savory, slightly caramelized base that gives this soup its depth. Rushing this step results in a thinner, less complex flavor.

The soup stores beautifully in the refrigerator for up to five days and freezes well for up to three months. If freezing, add the cream and parmesan only when reheating — dairy-based soups can sometimes separate after freezing.