Easy Creamy Tomato Soup

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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

5 from 4 votes
  • Yield: 8 Servings
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Course: Soup
  • Cuisine: American
  • Author: Sabrina Snyder
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!


  • 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


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the olive oil and butter to a pan on medium heat.
  2. Add the onion and garlic and cook for 2-3 minutes or until translucent.

  3. Add in the salt and pepper and flour and whisk well until the flour is cooked for roughly 30 seconds and fully incorporated.
  4. Add in the broth slowly while whisking.
  5. Add in the tomatoes, tomato paste and sugar.
  6. Lower the heat to low and let cook for 20 minutes.

  7. Using an immersion blender, blend until completely smooth.
  8. Add in the cream and let cook for an additional 5 minutes before serving.

Nutrition Information

Yield: 8 Servings, Amount per serving: 189 calories, Calories: 189g, Carbohydrates: 8g, Protein: 2g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 48mg, Sodium: 857mg, Potassium: 150mg, Fiber: 1g, Sugar: 3g, Vitamin A: 18.7g, Vitamin C: 4.6g, Calcium: 2.8g, Iron: 2.4g

All images and text © for Dinner, then Dessert.

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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.

See more posts by Sabrina

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.


Main Dishes Recipe Soups & Salads Vegetarian

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  1. 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!

  2. 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.

  3. 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!