Homemade Tomato Cream Soup Recipe Made Simple

A classic, heartwarming bowl of Tomato Cream Soup exists in every comfort food repertoire. Touting both simplicity and robust flavors, this timeless favorite brings together the natural sweetness of vine-ripened tomatoes, smoothly integrated with the rich indulgence of fresh cream. 

Brimming with vibrant, sun-soaked colors, its velvety texture encapsulates an inviting balance of tangy zest and smooth creaminess, a culinary delight ready to brighten even the dreariest days.

With roots anchored in home-cooked tradition, this versatile dish can effortlessly transform from a cozy weeknight dinner to an elegant starter at a dinner party. 

Packed with essential nutrients, it becomes a healthy homage to the humble tomato.

Our recipe marries the modern nutritional consciousness with the nostalgic charm of traditional cooking, ensuring an authentic taste that adheres to our well-being. 

We invite you to immerse in this culinary journey, exploring the symphony of flavors this exquisite Tomato Cream Soup offers.

What Is Tomato Cream Soup?

Tomato cream soup is a delightful culinary creation that combines the flavors of ripe tomatoes with the velvety richness of the cream.

It is a comforting and creamy soup that perfectly balances tangy and sweet flavors.

Fresh tomatoes are typically used to make tomato cream soup. They are simmered with aromatic herbs, spices, and other ingredients to enhance their natural taste.

Afterward, the mixture is pureed until smooth, creating a luscious and velvety texture.

Adding cream adds a luxurious touch to the soup, imparting a smooth, creamy, indulgent, and satisfying consistency.

The cream helps to mellow the acidity of the tomatoes, creating a harmonious blend of flavors.

This versatile soup can be enjoyed as a starter or a main course, paired with crusty bread, or served alongside a fresh salad.

It’s vibrant color and comforting flavors make it a delightful choice during colder months, but it can be enjoyed year-round.

Can You Vary The Soup With Other Ingredients?

Absolutely, the beauty of the Tomato Cream Soup is its adaptability to various diets with a few simple modifications:

• Keto: Substitute the corn (which is higher in carbs) with a lower-carb vegetable such as cauliflower. Also, make sure to use a sugar substitute instead of regular sugar.
• Paleo: Replace the heavy cream with a dairy-free alternative like coconut cream, which gives the soup a delicious twist while adhering to the Paleo guidelines.
• Gluten-free: The Tomato Cream Soup is naturally gluten-free, so no alterations are necessary for this diet.
• Whole30: Like Paleo, substitute the heavy cream with a Whole30-compliant creamer like coconut cream or almond milk. Also, ensure that your canned tomatoes and broth do not contain any added sugars or non-compliant ingredients.

Recipe Directions

Preparation Steps

Prepare all your ingredients: Measure your extra-virgin olive oil, kosher salt, fresh black pepper, and pimento d’Espelette if using. Trim, chop, and wash the leeks. Set out the canned tomatoes, slow-roasted tomato halves, frozen corn kernels, heavy cream, and fresh basil.

Cooking Process

• Sautéing: Heat your soup pot over medium heat. Add the extra-virgin olive oil and chopped leeks. Sauté the leeks until soft and translucent, which should take 5-7 minutes. Stir occasionally to prevent them from sticking or burning.
• Simmer: Add the whole canned tomatoes with their juice, the slow-roasted tomato halves, a pinch of sugar, the piment d’Espelette, kosher salt, and fresh black pepper to the pot. Stir well to combine all the ingredients. 
• Adding Corn: Incorporate the frozen corn kernels into the soup, stirring well to distribute them evenly.
• Blending: After the soup has cooked for 20 minutes, take it off the heat. Using an immersion blender, blend the soup until it’s smooth. Let the soup cool first and blend in batches if you’re using a countertop blender. Return the blended soup to the pot.
• Finishing Touches: Place the pot back on low heat. Stir in the heavy cream, allowing the soup to warm through. Do a final taste test, adjusting the seasoning with more salt or pepper if needed.
• Serving: Ladle the hot soup into bowls and garnish with chopped or julienned fresh basil. Your comforting and delicious Tomato Cream Soup is ready to serve and enjoy!

Variations, Add-Ons, And Toppings

Variations and add-ons can take your Tomato Cream Soup to new flavorful heights. Here are some ideas:

Variations

• Spices: Experiment with different spices to give your soup a new twist. Add a touch of smoked paprika for a smoky flavor, cumin for a warm, earthy taste, or a pinch of cayenne for a spicy kick.
• Proteins: Add cooked, shredded chicken or white beans for added protein. Some cooked shrimp would also work well if you want a seafood touch.
• Vegetables: Roasted bell peppers or carrots could add a new dimension of flavor. Roasted pumpkin or squash would make a great addition for a more autumnal touch.

Toppings And Add-Ons

• Cheese: A sprinkle of Parmesan or a dollop of ricotta can add a nice creamy and savory element. For a sharper flavor, consider crumbled feta or blue cheese.
• Herbs: Besides basil, other fresh herbs like parsley, dill, or thyme can be used for garnish. Chives or green onions also add a nice touch.
• Crunch: Top the soup with croutons, toasted pumpkin seeds, or roasted chickpeas for added texture.
• Bread: A crusty bread, a grilled cheese sandwich, or cheesy garlic bread would be excellent accompaniments.

Can I Make Tomato Cream Soup In A Slow Cooker Or Instant Pot?

You can make Tomato Cream Soup in a slow cooker and an Instant Pot. Here are the general guidelines for each:

Slow Cooker Method

• Sauté the leeks in olive oil on the stovetop until soft and translucent, then transfer them to the slow cooker.
• Add the canned tomatoes, slow-roasted tomato halves, sugar, piment d’Espelette, salt, pepper, and corn kernels into the slow cooker.
• Cover and cook on low for 6-8 hours or high for 3-4 hours.
• After the cooking time is over, blend the soup until smooth with an immersion blender.
• Stir in the heavy cream and warm through on the low for another 15 minutes.
• Garnish with fresh basil and serve.

Instant Pot Method

• Using the ‘Sauté’ function, heat the olive oil and cook the leeks until soft.
• Add the canned tomatoes, slow-roasted tomato halves, sugar, piment d’Espelette, salt, pepper, and corn kernels.
• Seal the Instant Pot and cook on ‘Manual’ or ‘Pressure Cook’ on high pressure for 10 minutes.
• Allow the pressure to release naturally for 10 minutes, then do a quick release.
• Blend the soup until smooth with an immersion blender.
• Stir in the heavy cream and let it warm on the ‘Keep Warm’ function for 10 minutes.
• Garnish with fresh basil and serve.

Can I Use Store Bought Broth Or Should I Make My Own?

Both store-bought and homemade broths can be used in the Tomato Cream Soup recipe, depending on your preference, dietary needs, and time constraints.

• Store-Bought Broth

It is a convenient option and can save you a lot of time. When buying, opt for low-sodium or no-sodium versions to control the amount of salt in your soup. 

Also, look for brands with minimal additives or preservatives. Some stores even offer organic or gourmet broth options, which can further enhance the flavor of your soup.

• Homemade Broth

If you have the time, making your broth can result in a richer, more flavorful soup. You can make a large batch of broth and freeze it in smaller portions for later use. 

You have complete control over the ingredients with homemade broth, so it’s a good option for people with dietary restrictions or allergies.

How To Serve?

Appealingly serving Tomato Cream Soup is all about presentation, accompaniment, and a little extra flair. Here are a few tips:

• Bowl Choice: Serve the soup in a warm, shallow bowl to keep it hot for longer. The color of the bowl can also enhance the soup’s appeal – a white or light-colored bowl can make the vibrant red color of the soup pop.
• Garnish: Add a dollop of cream, a sprinkling of fresh, finely chopped basil leaves, and a few croutons on top just before serving. It gives a nice color contrast and adds multiple textures.
• Accompaniment: Tomato Cream Soup pairs beautifully with a slice of crusty bread or a grilled cheese sandwich for dipping. A light, fresh salad can also be a great accompaniment to balance the soup’s creaminess.
• Extra Touch: Add a drizzle of high-quality olive oil or a sprinkle of freshly grated Parmesan cheese on top for a more gourmet touch.

Perfect Side Dishes

• Grilled Cheese Sandwich: This is a classic pairing. The crispy, melty sandwich adds texture and richness, contrasting beautifully with the smooth, tangy soup. Any bread and cheese would work, but a sharp cheddar on sourdough bread can be delightful.
• Garlic Bread or Bruschetta: Another bread-based side, garlic bread or bruschetta, offers a delightful crunch and robust flavor that matches well with the soup. Bruschetta topped with fresh tomatoes, basil, and mozzarella complements the tomato and basil in the soup.
• Caesar Salad: A Caesar salad, with its crisp romaine lettuce, sharp Parmesan cheese, and tangy dressing, provides a fresh, crunchy contrast to the creamy soup. It’s light yet flavorful, making it an excellent side dish for a heavier soup.
• Roasted Vegetables: Simple roasted vegetables, such as bell peppers, zucchini, or asparagus, can add a nutritious and colorful component to your meal. The caramelization from roasting adds a sweetness and depth of flavor that pairs well with the tangy tomato soup.
• Stuffed Mushrooms: For a more substantial side dish, consider mushrooms stuffed with a mixture of breadcrumbs, cheese, and herbs. The earthy flavors of the mushroom complement the bright tomato soup.
• Quiche or Frittata: A slice of quiche or frittata can make the meal more protein-packed and satiating. The ingredients can be tailored to match the flavors in the soup, such as including fresh basil or tomatoes.
• Pasta Salad: A chilled pasta salad with a vinaigrette dressing can be a refreshing contrast to hot soup. Ingredients like fresh cherry tomatoes, mozzarella, and basil would tie nicely with the soup’s flavors.

Storage And Make Ahead

• Cooling: Allow the soup to cool to room temperature quickly by placing the pot in a sink filled with ice water. Stir occasionally to cool evenly.
• Refrigeration: Store the cooled soup in an airtight container in the refrigerator. Properly stored, tomato cream soup can last for 3-4 days.
• Freezing: Tomato cream soup can be frozen, but it’s best to do so before adding the cream, as dairy can separate and change texture upon thawing. Freeze the tomato base in freezer-safe containers or bags, leaving space for expansion, for up to 2-3 months.
• Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently on the stove, adding cream after the soup is warm to avoid curdling. Stir well to combine.

Make-Ahead Tips

• Prepare Tomato Base: Cook the tomato soup base (tomatoes, aromatics, and broth) ahead of time. This base can be refrigerated or frozen until you’re ready to finish the soup.
• Add Dairy Later: To maintain the best texture and flavor, add cream or milk after reheating the base. This approach also allows you to freeze the base if needed.
• Blending: For a smooth soup, blend the tomato base before adding cream. If you’ve frozen the base, blend it after thawing and reheating for the smoothest texture.
• Seasoning Adjustments: Season the soup, especially after adding cream, as flavors can mellow. Adjust salt, pepper, and acidity (with a touch of sugar or vinegar) to taste just before serving.
• Garnishes: Prepare garnishes like fresh herbs, croutons, or a drizzle of cream ahead of time. Add these fresh when serving to enhance the soup’s appearance and flavor.

What Can We Do With Leftovers?

Leftover Tomato Cream Soup can be a versatile ingredient creatively repurposed into new, exciting dishes. Here are a few suggestions:

• Pasta Sauce: Simmer the soup until it thickens slightly, then toss with cooked pasta. Add grilled chicken or sautéed vegetables for a complete meal. Top with a sprinkle of Parmesan cheese for added flavor.
• Casserole Base: The creamy soup can be a fantastic casserole base. Combine it with cooked grains like rice or quinoa, some vegetables, protein, and perhaps a layer of cheese. Bake until hot and bubbly.
• Shakshuka: Reheat the soup in a pan, create little wells, and crack eggs. Cover and let the eggs poach in the soup. Sprinkle with fresh herbs before serving.
• Bread Dip: Thicken the leftover soup on the stove, creating a rich dip for crusty bread. It is a great appetizer or snack.
• Stuffed Vegetable Topping: Roast bell peppers or zucchini boats and fill them with the soup. Top with some breadcrumbs and cheese, then broil until golden.

Homemade Tomato Cream Soup Recipe Made Simple

5 from 17 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

250

kcal

Our Tomato Cream Soup is a symphony of flavors, combining tomatoes’ sweet-tart profile with the velvety decadence of cream, seasoned delicately with basil and other aromatics.

Ingredients

• 1 Tbsp 1 Extra-Virgin Olive Oil

• 2 2 Leeks Trimmed, Chopped (White Part Only) & Washed

• 28 Oz 28 Whole Tomatoes, With Their Juice

• 1 Pinch 1 Sugar

• 1 Tbsp 1 Kosher Salt

• ½ Tbsp ½ Fresh Black Pepper

• 2 Cups 2 Frozen Organic Corn Kernels

• ½ Pint ½ Heavy Cream

• 3-4 Tbsp 3-4 Roughly Chopped Or Julienned Fresh Basil Leaves

• ¼ Tbsp ¼ Piment d’Espelette (Optional)

Step-By-Step Directions

• Preparation Steps
  
• Prepare all your ingredients: Measure your extra-virgin olive oil, kosher salt, fresh black pepper, and pimento d’Espelette if using. Trim, chop, and wash the leeks. Set out the canned tomatoes, slow-roasted tomato halves, frozen corn kernels, heavy cream, and fresh basil.
  
• Cooking Process
• Sautéing: Heat your soup pot over medium heat. Add the extra-virgin olive oil and chopped leeks. Sauté the leeks until soft and translucent, which should take 5-7 minutes. Stir occasionally to prevent them from sticking or burning.
• Simmer: Add the whole canned tomatoes with their juice, the slow-roasted tomato halves, a pinch of sugar, the piment d’Espelette, kosher salt, and fresh black pepper to the pot. Stir well to combine all the ingredients. Let the mixture come to a simmer, then reduce the heat to low. Let the soup cook for about 20 minutes, stirring occasionally to help break down the tomatoes.
  
• Adding Corn: Incorporate the frozen corn kernels into the soup, stirring well to distribute them evenly.
• Blending: After the soup has cooked for 20 minutes, take it off the heat. Using an immersion blender, blend the soup until it’s smooth. Let the soup cool first and blend in batches if you’re using a countertop blender. Return the blended soup to the pot.
• Finishing Touches: Place the pot back on low heat. Stir in the heavy cream, allowing the soup to warm through. Do a final taste test, adjusting the seasoning with more salt or pepper if needed.
• Serving: Ladle the hot soup into bowls and garnish with chopped or julienned fresh basil. Your comforting and delicious Tomato Cream Soup is ready to serve and enjoy!
• EQUIPMENT LIST
• Ladle
• Spatula
• A sharp knife
• Cutting Board
• Large Pot Or Dutch Oven
• Measuring Spoons & Cups
• Heat Resistant Bowl Or Container
• Immersion Blender Or Countertop Blender

Notes

• Patience is the most important element to remember when preparing this Tomato Cream Soup. 
• Allow the leeks to sweat and soften, unlocking their sweet, mild onion-like flavor. 
• When adding the tomatoes, take the time to let them simmer and break down, releasing their acidity and sweetness into the broth. 
• The final blending and addition of cream merge these flavors into a silky, unified whole. 
• If you’re preparing this soup in advance or storing leftovers, it’s advisable to add the cream just before serving, ensuring the freshest taste and texture. 
• Lastly, remember the garnish – a sprinkle of fresh basil brings a pop of color and a hint of freshness to this comforting, creamy soup.

Nutrition Table

• Author
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Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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