One spoonful of this soup will take you back to your childhood sipping warm tomato soup on a cold day. Pair it with a grilled sandwich for a hearty lunch. We suggest grilled cheese! —Taste of Home Test Kitchen
In a large saucepan, heat butter and oil over medium heat until butter is melted. Add onion; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, basil, salt, sugar, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes.
Remove pan from heat. Using a blender, puree soup until smooth. Return to pan. Slowly stir in cream. Cook and stir over low heat until heated through. If desired, garnish with basil and additional cream.
Creamy Tomato Soup Tips
Can you make tomato soup with fresh tomatoes?
Canned tomatoes withstand heat better and have a higher concentration of flavor. But, if tomatoes are in season and you have some ripe ones on hand, fresh tomatoes are a great substitute in this creamy tomato soup. You would need about 4 cups of fresh tomatoes to replace one 28-oz. can. The recipe does call for whole canned tomatoes, so you will need to peel the fresh tomatoes before adding them to the soup. Check out our guide to how to peel tomatoes for tips, whether you blanch, roast or freeze them.
How do you thicken creamy tomato soup?
There are 2 components in this recipe that help thicken the soup. Blending the soup into a puree will naturally thicken the soup and provide texture. In addition, heavy cream will also give you a thicker overall consistency. If you are looking to thicken your tomato soup beyond the methods provided in this recipe already, you can try cooking the soup down and reducing it a little bit, or garnishing it with homemade croutons or toasted, seasoned bread crumbs which soak into the soup and thicken it slightly.
Can you freeze creamy tomato soup?
Yes! First, allow the creamy tomato soup to cool completely. Then, decide if you want to freeze it into larger servings or single serving sizes. If you choose the former, maximize your freezer space by pouring the soup into freezer bags, so you can lay them flat and stack them. Leave about an inch of headroom in each bag to allow for expansion when the soup freezes. You can freeze soup for up to 2 months. If you aren’t ready to freeze the leftovers, creamy tomato soup can be stored in an airtight container in the refrigerator for up to 4 days.