This Creamy Tomato Soup recipe is unbelievably simple, yet so utterly delicious that once you try it, you’ll likely never go back to canned tomato soup! Made with canned tomatoes, onion and garlic, comforting butter (or olive oil), and heavy cream (or coconut milk!) this homemade creamy tomato soup is just about the most nostalgic soup in the history of nostalgic soups.

Grilled cheese dipped into tomato soup and ready to eat

One bite and you’re transported back to childhood in the best possible way – but even better, because this creamy tomato soup didn’t come from a can!

Two bowls of creamy tomato soup with fresh basil and a drizzle of cream, ready to serve

Table of Contents

The Story Behind the Recipe

This recipe for Creamy Tomato Soup has been on Kitchen Treaty since the very early days! When I first created it, I was head-over-heels for Marcella Hazen’s tomato sauce with simply butter, tomatoes, and onions. When I was making a batch of the tomato sauce, I couldn’t help but think about what a wonderful soup it would make. So, after simmering the onions, tomatoes, and butter together, I added veggie broth, pureed it, and made it creamy with some heavy whipping cream. YUM!

Over time, however, I’ve pulled this creamy tomato soup recipe back a bit and treated it more traditionally. Now, I saute the onions and garlic first, then add the tomatoes and let them concentrate.

I’ve also gone through a period of not being able to eat dairy, so I have often subbed in olive oil or vegan butter and coconut milk for the cream for a vegan creamy tomato soup.

All options are delicious!

A close-up of creamy tomato soup in a black bowl. The tomato soup has a drizzle of cream and a sprig of fresh basil as garnish.

Why You’ll Love This Creamy Tomato Soup

Tomato soup – especially super-delicious creamy tomato soup – is something just about everyone loves, meat-eaters and vegetarians alike, so it’s likely to please every palate under your roof. This particular soup is so creamy, comforting, and familiar – and there’s not much better than tomato soup with grilled cheese, am I right?!

A close-up of creamy tomato soup in a pot with green handles on a marble background.

Creamy Tomato Soup Ingredients

With just six ingredients, this tomato soup recipe is such a cinch to put together. It’s flexible, too. If you prefer a dairy-free and vegan tomato soup, I’ve got you covered with a couple of easy swap-ins.

  • Butter – In keeping with the original inspiration, this recipe starts with a couple of pats of melted butter. There’s just something about butter in tomato soup! But it’s absolutely delicious with olive oil or dairy-free butter too.
  • Onion – Just your standard yellow onion is great here (but swap in another type if that’s what you have!)
  • Tomatoes – This calls for one large can of whole tomatoes. You can use diced if you prefer.
  • Garlic – Adds a subtle note of garlicky flavor that keeps you wanting more.
  • Vegetable broth – I prefer low-sodium veggie broth so I can better control the overall salt content.
  • Salt & pepper – Flavor enhancers! A must!
  • Heavy whipping cream – For unctuous, creamy bliss. Half and half will also work. Or, if you’re looking for a vegan or dairy-free tomato soup, try full-fat canned coconut milk or cashew cream.

How to Make It

This is such an easy creamy tomato soup to make! Simply saute the onion, then the garlic. Add the tomatoes, salt, and pepper and break them up with your spoon. Cook for a bit to concentrate the flavors, then add the veggie broth. A little more simmering, then puree it all.

An immersion blender purees tomato soup into a creamy consistency.

Drizzle in your cream. Taste, add some more salt and pepper if you prefer, and DONE!

Creamy tomato soup in a green pot, ready to serve.

What to Serve with Tomato Soup

Tips for Freezing Tomato Soup

Creamy Tomato Soup freezes remarkably well! Make a double batch and scoop individual servings into Ziploc bags, then transfer to the freezer. When you’re ready to warm it back up, move it to the refrigerator to thaw overnight, then warm gently in a soup pot on the stove.

Tomato Soup Garnishes

Top with fresh herbs like parsley or basil and a drizzle of cream or coconut milk. A sprinkling of croutons would be more than welcome, too!

A spoon scoops a mouthful of creamy tomato soup out of the bowl.

More Homemade Soup Recipes

A black bowl filled with creamy tomato soup with a drizzle of heavy cream and a sprig of fresh basil.
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Creamy Tomato Soup

Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Author: Kare
Yield: 4
An incredibly simple tomato soup full of fresh tomato flavor (but made from canned tomatoes!) Thick and creamy, comforting, and everything you want from homemade tomato soup.


  • 28 ounces canned whole or diced tomatoes
  • 2 tablespoons butter (can substitute olive oil or vegan butter)
  • 1 yellow onion (medium sized; diced)
  • 3 cups low-sodium vegetable broth
  • 1 clove garlic (minced)
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper (plus more to taste)
  • 3 tablespoons heavy cream (can substitute cashew cream or coconut milk)


  • In a large soup pot over medium-low heat, melt the butter. Add the onions and sauté until soft, about 8 minutes. Add the garlic and saute until fragrant, about 1 minute.
  • Add the tomatoes, breaking them apart with a wooden spoon as they cook. Simmer until the tomatoes thicken and begin to break down, about 15 minutes.
  • Add the vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Return to a simmer and cook for another 10 minutes to allow the flavors to develop. Remove from heat and let mixture cool to room temperature so that it's safe to puree without danger of burning yourself.
  • Puree ingredients in a blender, food processor, or right in the pan with an immersion blender. Return the mixture to the pan and return to a simmer.
  • Stir in heavy cream or coconut milk and add more salt and pepper to taste, if desired. Serve garnished with fresh parsley or basil and an extra drizzle of cream if desired.


Vegan/Dairy-Free Option:

Saute the onion in olive oil or vegan butter, and use canned coconut milk or cashew cream to make the soup creamy. 
Recipe update 1/27/2024: I’ve updated this recipe to include a step to saute the onion and garlic. The previous version of the recipe called for simmering the onion, butter, and tomatoes together for awhile before adding the broth. When I developed this recipe, I wanted to create a spin on tomato soup using Marcella Hazan’s method for amazing tomato sauce using only butter, tomato, and onion. However, I’ve found over time that a more traditional start of sauteeing the onion first makes more sense in this soup recipe. I’ve also reduced the butter/olive oil from 6 tablespoons to 2 tablespoons.

Nutrition Facts

Serving: 1g, Calories: 175kcal, Carbohydrates: 20g, Protein: 5g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 28mg, Sodium: 311mg, Potassium: 637mg, Fiber: 5g, Sugar: 11g, Vitamin A: 768IU, Vitamin C: 21mg, Calcium: 84mg, Iron: 3mg

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