Semi-Homemade Cream of Tomato Soup Recipe

Treat your family to the ultimate comfort food with this cream of tomato soup recipe. Discover the perfect blend of tomatoes, hearty broth, and cream for a bowl of pure homemade goodness.

I really thought I had published every homemade soup recipe I had ever made…but I was wrong! When I was going through my recipe box, looking for something else, I came across two recipes for tomato soup. One was typed on a piece of paper, the other was in my handwriting on a recipe card. I vaguely remember making tomato soup many years ago, but I had no idea which recipe I used. The recipe on the card had cream cheese and fire roasted tomatoes as ingredients, which didn’t interest me at all. So I left those ingredients out, combined the two recipes, and came up with the cream of tomato soup recipe I’m sharing today.

Why You Will Love This Recipe

This soup is so easy, uses basic pantry staples, and is super quick to put together…and it tastes amazing. By using crushed tomatoes, there is no need to blend the soup with an immersion blender, which is one step saved. It’s made all in one pot, and the only thing you have to chop is the onion.

Ingredient Notes + Variations

• I used a can of basic, plain crushed tomatoes. Feel free to use any kind of crushed tomatoes you like best. There are many different varieties available.
• Fresh finely chopped garlic can be used in place of the jarred minced garlic.
• Any herbs and spices can be used. Fresh chopped basil can be substituted for the dried basil.
• For a thicker soup: replace the half and half with heavy whipping cream, and reduce the amount of chicken broth to 2 cups. If it’s too thick, adjust by adding small amounts of chicken broth until you reach your desired consistency.
• For a lower calorie soup: simply eliminate the half and half, or substitute the same amount of low fat milk. The soup will still be wonderful, and full of taste.
• This soup has a very mild texture. The onions and tomatoes are very small, but they can be tasted ever so slightly.

Easy Steps

• In a large dutch oven, over medium heat, melt the butter.
• Add the onion, and cook for 5 minutes.
• Add the garlic, and cook for 1 minute more.
• Add the tomatoes, tomato soup, and chicken stock.
• Bring to a gentle boil, stirring occasionally.
• When soup comes to a gentle boil, add the dried basil, celery salt, and half and half.
• Bring to a boil again, and then lower heat to a simmer.
• Simmer for 10 minutes, stirring occasionally.
• Taste, and add salt and pepper if desired.
• Let cool slightly before serving.

Tips for Storing + Freezing

This tomato soup can be stored in an airtight container in the refrigerator for up to 5 days. Just reheat in the microwave. It also freezes beautifully. Again, use an airtight container. Defrost in the refrigerator, and reheat in the microwave. Souper cubes work great for freezing individual portions.

This recipe makes a nice amount, but if you are cooking for two, you will have to either freeze a portion, or share it. I’ve made this soup a few times recently while preparing it for the blog, so I’ve been sharing it with everyone. I shared it with my dad, a girlfriend, and one of my husband’s single friends, and they all gave this cream of tomato soup a gigantic thumbs up!