Easy Creamy Tomato Soup

Easy Creamy Tomato Soup made with just a handful of ingredients and so smooth you’ll never eat the canned stuff again. Plus it is ridiculously easy to make!

creamy tomato soup with croutons Easy Creamy Tomato Soup

Why a basic creamy tomato soup? Because I LOVE tomato soup and I got tired of making my husband get it for me from Whole Foods for crazy high prices.

Theres almost no effort needed in making this soup, it is as easy as letting your dutch oven simmer on the stovetop with a few simple ingredients and using your immersion blender.

You will LOVE this creamy tomato soup. Plus we’re still in soup weather and we’re coming into tomato weather soon so I feel like its a great time for us to discuss tomato soup.

Croutons? Tomato Soup Toppings:

Yep those are croutons on top of my tomato soup. Because I buy some with awesome garlic flavor and when I’m not in a grilled cheese mood I still want something bread/butter/crispy and croutons are the best and easiest way to make my tomato soup dreams happen.

I usually add a few more than that and dunk about half of them into the bowl to soften them. When you eat them within a couple of minutes the inside of the croutons are still crispy too.

creamy easy tomato soup in wooden bowl

Classic Tomato Soup

This recipe isn’t full of lots of unique ingredients, herbs and spices. We don’t have a bunch of spinach or kale or basil in the mix. This is your classic Campbell’s Tomato Soup kicked up about 10 notches. The fanciest thing I’ve added here is heavy cream (and you can even sub half and half or whole milk).

How to make Tomato Soup in the oven:

To make the soup completely in the oven you’re going to add the tomatoes and garlic and spices to your dutch oven with the olive oil and roast it at 375 degrees for 20 minutes. Once roasted, you’ll puree the ingredients, add in the cream and liquids and let it finish cooking low and slow, covered at 300 degrees for an additional 30 minutes.

Can you freeze creamy tomato soup?

Yes, you can freeze creamy tomato soup assuming the milk product used in the soup is heavy cream. If you use half and half or milk in the soup don’t add it before freezing. Freeze without, then thaw and add in in while gently reheating the soup.

Looking for more soups?

Tools used in the making of this Creamy Tomato Soup:
Vegetable Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Dutch Oven: Great for soups or braised meats and the lid is actually a frying pan.

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Easy Creamy Tomato Soup

Easy Creamy Tomato Soup made with just a handful of ingredients and so smooth you'll never eat the canned stuff again. Plus it is ridiculously easy to make!
Yield 8 Servings
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Author Sabrina Snyder


  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 yellow onion , chopped
  • 2 cloves garlic , minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons flour
  • 4 cups vegetable broth
  • 1 can (28 oz) whole peeled plum tomatoes , including the liquid
  • 3 ounces tomato paste
  • teaspoon sugar
  • 1 cup heavy cream


  • Add the olive oil and butter to a pan on medium heat.
  • Add the onion and garlic and cook for 2-3 minutes or until translucent.
  • Add in the salt and pepper and flour and whisk well until the flour is cooked for roughly 30 seconds and fully incorporated.
  • Add in the broth slowly while whisking.
  • Add in the tomatoes, tomato paste and sugar.
  • Lower the heat to low and let cook for 20 minutes.
  • Using an immersion blender, blend until completely smooth.
  • Add in the cream and let cook for an additional 5 minutes before serving.


Calories: 189kcal | Carbohydrates: 8g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 857mg | Potassium: 150mg | Fiber: 1g | Sugar: 3g | Vitamin A: 935IU | Vitamin C: 3.8mg | Calcium: 28mg | Iron: 0.4mg
Keyword: creamy tomato soup
tomato soup collage with croutons
creamy tomato soup in bowl

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Try freezing the extra tomato paste in silicone ice cube trays. Put a T of paste in each compartment. After it’s frozen place in zip lock bags in freezer. I open 2 cans at once and it fills a whole tray. Very convenient. No waste.
    Also, I NEVER use sugar in any of my tomato based recipes. Depending on how acdic the tomatoes are, I lightly sprinkle a pinch of baking soda while it is cooking and stir till foam dissipates, then taste , and add a little more soda if needed. Be sure to do that at the beginning so it has time to cook off soda taste (30min) Then all you have is the natural sweetness of the tomato ?. I’ve been doing this for 46 years.

  2. This soup is delicious and easy to make.
    My niece has shared this recipe with the
    our family…Thank you for sharing.
    I give it a 10+

  3. This is so delicious! I have tried homemade tomato soups before, including one by the Queen, I.G., 🙂 , but this is the best by far. Thanks for sharing!

  4. I wish I could emphasize the word “Delicious!” It was perfect on this rainy afternoon. I had to omit the onions because I didn’t have any at the time. I added instead of croutons, small amount of white cheddar crackers and it was wonderful. This recipe will definitely be a stable in my house.

  5. For the tomato paste, is that 3 ounces by volume or weight? Do you have an equivalent measurement in teaspoons or tablespoons? In Canada, a small tin of tomato paste is 156 ml (5.5 fl oz). Tomato paste also comes in tubes which is great for recipes that require a small amount and saves you from having to open a tin. Thank you

    1. By weight, since we sell it in 6 ounce cans here it seemed easiest to do the measure as about half the can. I wish tubes here were more cost effective, I love them too, but for the can its about a half a dollar and the tubes are multiple dollars for less volume.

  6. a friend’s mother made canned tomato soup using butter in the recipe and I haven’t been able to find one similar and am tickled to pieces to find this one to try.

  7. Made this last night with Pizza Margherita grilled cheese sandwiches with my homemade sourdough bread. The only change I made was put in a pinch of red pepper flakes and used my homemade chicken broth for the vegetable broth. Amazing. Everyone loved it. Thanks so much.

  8. Easy to make and has wonderful flavor. The aroma in the kitchen is amazing! Love this soup on a chilly day.

  9. Add a bit of Italian seasoning or just sweet basil. I have l also added some bacon browned bacon pieces to this. We love it.

  10. This was quick to make and absolutely delicious. It has an intense flavor and is definitely a keeper! I made it to bring to the office for lunch and it reheats beautifully!!

  11. If you use a good quality canned tomato it’s close to fresh. I seem to make tomato soup on the spur of the moment and don’t always have enough fresh tomatoes but always have canned (organic Kirkland). It works in a pinch.

  12. Why do all tomato soup recipies call for sugar? Is it because of the acid in the tomatoes?
    If that is the case, then instead of the sugar that too many Americans tend to use to excess, why not put in just a pinch of baking soda? That neutralizes the acid instead of just sweetening it. The natural sweetness of the tomatoes then is able to come through. I do that with all my recipies that call for tomatoes. Been doing so for over 40 years. Always get rave reviews on spaghetti sauce, pizza sauce, etc. Otherwise this recipies is good and I will add it to my favorites. Thanks!

    1. Baking soda is a great alternative for those who want to enhance the sweetness without adding to it. Thanks for sharing!

  13. I made this soup yesterday. It is a wonderful version of creamy tomato soup. I used whole milk because that’s what I had on hand, and I left out the sugar because I liked the way it tasted without it. I believe using high quality plum tomatoes, such as Cento brand is a must! I blended the soup using my Vitamix blender (once it had cooled down a bit of course) which gave it a super smooth and silky texture. This is a great recipe! I loved it. Thank you for sharing!

  14. The tomato soup is my favorite go to feel good homey feeling! It is so good too! I thought I might be alone in adding the crutons.It makes such a difference.You could even make your own if you feel adventurous.Thanks for a wonderful recipe.

    1. If you use a good quality canned tomato it’s close to fresh. I seem to make tomato soup on the spur of the moment and don’t always have enough fresh tomatoes but always have canned (organic Kirkland). It works in a pinch.

  15. Dill Weed has been a must have for topping tomato soup passed down. Truly freshens the experience !

  16. I hadn’t thought about putting croutons in my tomato soup, yum! I ate tomato soup for lunch today and I did add cheese and sour cream. I love homemade soups!