Creamy Tomato Soup

A stomach-warming classic soup that is sure to leave you satisfied.

It’s cold…

Why not drop another warm comfort food recipe? I was craving tomato soup for months!  Finally, I decided there is no better of a time to make this recipe than now; now a crisp 3° F out as I type. This is an easy recipe with a simple list of ingredients, that doesn’t take long to make.

Creamy Tomato Soup

Creamy Tomato Soup - Close up

  •  Begin by dicing the carrots, onions and celery to make your mirepoix. Feel free to dice your veggies as ugly as you want; you’re blending them later.  Just make sure they are not bulky.

Creamy Tomato Soup - Mirepoix

  • Add olive oil to a large skillet over medium high heat. Add garlic, carrots, onions and celery to sauté until fragrant, translucent and softened – this will take about 4 minutes – stir occasionally. Set aside.

Creamy Tomato Soup - Saute Mirepoix

Creamy Tomato Soup - Translucent Onions

  • Place the tomatoes (do not drain), chicken stock, water, half and half, honey, and brown sugar into a large soup pot on high. Make sure the pot you use can hold over 10 cups. I ended up using my Instantpot on the Soup setting for this recipe. Bring to a boil, and then reduce to medium heat.

Creamy Tomato Soup - Ingredients in Pot

  • Stir the sautéed veggies into the pot. Add the remaining seasonings to the pot as well (bay leaf, parsley, basil, oregano, paprika, cayenne, salt, and pepper). Stir thoroughly and be sure to taste — you do not want it to be overly salted at this point because it will reduce down a bit.

Creamy Tomato Soup - Stir Ingredients in Pot

  • Allow to slowly boil on medium heat for 30 minutes, stirring occasionally.

Creamy Tomato Soup - Stir Well

  • Turn off the heat. Now it’s time to liquefy the soup, for this step you can use an immersion hand blender (preferred and highly recommended method), blender, or a potato masher (keep in mind your soup will be a lot more rustic and hearty using this method).

Creamy Tomato Soup - Blend 1

Recommendation: I use an immersion blender. It is easy to use, clean and does a great job. This tool is extremely versatile and you will find yourself using it for a lot of tasks in the kitchen.

  •  Blend until the soup reaches a smooth consistency.

Creamy Tomato Soup - Blend 2

  • In my case – just keep stirring…

Creamy Tomato Soup - Blend 3

  • And stirring…

Creamy Tomato Soup - Blend 4

  • It will take about 2 minutes to reach this consistency.

Creamy Tomato Soup - Final Stir

  •  Stir well before serving and garnish (optional).

Creamy Tomato Soup - Close up

Serving Suggestion: Grilled cheese – because you deserve it or garlic bread.

Tips:

  • Match the type of canned tomatoes to your kitchen tools. If you will be manually blending, use pureed or diced tomatoes.
  • This recipe is slow cooker adaptable. Follow all the steps as directed and allow soup to cook on low heat for 4-6 hours.
    • If you would like to slow cook it for 8 hours add another ½ cup of water OR if your slow cooker features a delay timer function use that without the extra water.
  • If you’re like me, hiding veggies in everyday meals is essential and great way to thicken up the soup without using any other starch. I used carrots in this to tone down the acidity within the tomatoes. You could also try squash, eggplant or anything that would blend well. To be super stealthy, just be sure the vegetable you choose follows along the same warm color palette. 😆
  • This soup freezes very well.

Creamy Tomato Soup Recipe

A stomach-warming classic soup that is sure to leave you satisfied.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 10 servings

Ingredients
  

  • 2 cans whole tomatoes
  • 4 cups chicken stock (low sodium)
  • 1 cup water
  • ½ cup half and half
  • 2 tbsp olive oil
  • 1 tsp honey
  • 2 garlic gloves minced
  • 1 medium onion diced
  • 2 carrots chopped
  • 2 tbsp dark brown sugar
  • 1 bay leaf
  • 1 tbsp parsley
  • 1 tbsp basil
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp cayenne
  • Kosher salt to taste
  • Cracked black pepper to taste

Garnish:

  • croutons
  • parmesan
  • fresh basil
  • parsley

Instructions
 

  • Dice the carrots, onions and celery to make mirepoix.
  • Add olive oil to a large skillet over medium high heat. Add garlic, carrots, onions and celery to sauté until fragrant, translucent and softened - stir occasionally. Set aside.
  • Place the tomatoes, chicken stock, water, half and half, honey, and brown sugar into a large soup pot on high heat. Bring to a boil, and then reduce to medium heat.
  • Stir the sautéed veggies into the pot. Add the remaining seasonings to the pot as well (bay leaf, parsley, basil, oregano, paprika, cayenne, salt, and pepper). Stir thoroughly and be sure to taste.
  • Allow to slowly boil on medium heat for 30 minutes; stirring occasionally.
  • Turn off the heat. Blend until the soup reaches the consistency you desire.
  • Stir well before serving and garnish (optional).
Keyword classic, comfort food, instant pot, slow cooker
Tried this recipe?Let us know how it was!

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