This homemade cream of tomato soup is soothing to the soul and is also budget friendly. Although I do like canned soup, it doesn’t hold a candle to the homemade version.
Since I typically keep most of the ingredients in my pantry and fridge, I can make it any time. However, if you don’t have them, it’s easy to get them.
The first time I told my husband I was making homemade tomato soup, I’m not sure what he thought. After his first bite, the look on his face said it all. He really liked it.
Although this recipe can be made with 2 percent milk, I think it’s better with heavy cream. In fact, the cream cuts some of the acidity of the tomatoes, giving it a smoother taste and texture.
However, if you don’t have cream, you can use milk. It will still be pretty wonderful.
Even if you don’t typically make homemade soup, you should at least try this one. It’s easy and much more delicious than the canned version.
Homemade Cream of Tomato Soup Ingredients
The ingredients of this delicious soup are flexible, but there are a few that you need. Start with a large can of crushed, whole, pureed, or diced tomatoes.
You’ll also need cream or milk. Everything else is optional, so feel free to substitute whatever seasonings you want.
Other ingredients I include are chicken broth, basil, Worcestershire sauce, onion powder, garlic powder, and salt. You can use water instead of broth.
If I had fresh basil, I would have used it. However, I didn’t, so I used the dried and crushed basil. It still tasted just as good.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
How to Make Homemade Cream of Tomato Soup
Since I still can’t find my immersion blender, I ran the tomatoes through the NutriBullet to pulverize them.
I suppose I should break down and purchase a new immersion blender. It’s one of several things that haven’t turned up since our latest move several years ago.
Then I poured the pureed tomatoes into my saucepan and added everything but the cream. Turn on the heat and cook until the mixture comes to a rolling boil.
Remove the saucepan from the heat and slowly pour the cream into the pot, stirring constantly. If you use any milk besides heavy cream, let the mixture cool for a couple of minutes before adding it. Otherwise, it may curdle.
After you mix the cream into the soup, return it to the heat, but turn it down to medium low. Stir it frequently as you heat it until it is hot but not boiling.
Serve it hot or warm. You may add whatever garnishes you like.
I made croutons from toasted bread for my husband, but I’m low on the bread I can eat. Since I have to be gluten-free, I just sprinkled a little bit of cheese on mine.
Normally, I would add fresh basil ribbons to the top because it makes the soup really pretty. But I didn’t have any, so I went without. The soup still had the basil seasoning, so it tasted wonderful.
If you have an Instant Pot, try making this 15-bean soup. You can make it on the stovetop, but you’ll need to soak your beans overnight first.
I’d also like to try this ham and wild rice soup that I saw at Miz Helen’s Country Cottage. It looks so yummy and comforting.
When it’s time to clean out my pantry, I gather up all the cans of veggies for this homemade vegetable soup. It’s also easy to make and delicious.
If you like loaded potatoes, this slow cooker potato soup is amazing. It’s hearty and filling, even for the hungriest family.
Any of these soups are delicious when served with a side of any kind of bread slathered in strawberry butter. The whole family will thank you for going to all that trouble. It’ll be our little secret that it was no trouble at all.
- One 28-ounce can of crushed tomatoes
- 1 cup of chicken broth
- 1 cup of heavy cream
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 tablespoon of Worcestershire sauce
- Salt to taste
- 1 teaspoon of basil (optional)
- Puree the tomatoes in a blender. Pour this into a medium-size saucepan.
- Add the chicken broth, onion powder, garlic powder, and Worcestershire sauce. If you want to add salt and basil, do it now.
- Heat on medium-high until it comes to a rolling boil, stirring every couple of minutes.
- Remove the saucepan from the heat and slowly pour the cream into the mixture. Stir well.
- Heat again on medium-low until the soup is hot.
- Remove it from the heat and ladle into bowls. Add whatever garnish you want and serve hot.
If you don’t have crushed tomatoes, you can use canned whole tomatoes or diced tomatoes.
For garnish, you can use basil, parsley, croutons, cheese, or anything else that sounds good.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 278Total Fat 22gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 7gCholesterol 68mgSodium 804mgCarbohydrates 18gFiber 4gSugar 11gProtein 6g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.