This Easy Homemade Creamy Tomato Soup is a comforting and delicious recipe that can be enjoyed any time of the year. This soup takes just a few simple ingredients from the pantry and fridge, and hardly any effort at all. I like to serve it as an easy lunch or a main course with some crackers or a sandwich. And if you enjoy homemade soup recipes, check out my recipe for Sausage, Kale, and Potato Soup.
Now I know some readers out there are looking for a homemade tomato soup that uses fresh tomatoes. I know this because I’ve gotten more than a few requests now for that recipe. And I do have that recipe coming out eventually. But I’m writing this in January, and I have no homegrown tomatoes, and supermarket tomatoes are generally pretty sad at this time of year. So instead, I’m giving you an easy and convenient recipe for a tasty tomato soup using canned tomato sauce. (I’m calling this creamy tomato soup, but I think we can also call this by the more classic name of Cream of Tomato Soup.)
So let’s talk about the ingredients for creamy tomato soup:
What ingredients are in Creamy Tomato Soup?
Tomatoes – Of course, tomatoes are the main ingredient in creamy tomato soup. They provide the base flavor and texture of the soup. I prefer to use tomato sauce in this recipe because it’s already smooth and I don’t need to get out the blender to puree my soup. Also, tomato sauce has a rich, slow-cooked flavor compared to the bright, fresh flavor of tomato puree or crushed tomatoes. But be aware, if you are using store-bought tomato sauce, it most likely has salt added to it, so taste your soup before adding more salt. If you prefer a chunky tomato soup, you can add a can of diced tomatoes (go ahead and drain it before adding it to your soup).
Butter – I like to sautee the onions in butter because I enjoy the rich, buttery flavor it adds to the soup. Use salted or unsalted as it won’t make much of a difference in the finished soup. Or if you prefer, you can also use oil, like olive oil, in place of all or part of the butter.
Onion – Onion adds flavor and depth to the soup. You can use any type of onion, such as yellow, white, or red.
Flour – Flour helps to thicken the soup and add body to the broth. You can use all-purpose flour or a gluten-free alternative, such as a gluten-free all-purpose flour blend.
Brown sugar – A little bit of sugar helps to cut the acidity of the soup and tones down its sharpness. Technically, this is optional, but I think the flavor is better with the sugar.
Baking soda – Like sugar, baking soda reduces the acidity of tomatoes. And this is important not just for flavor, but to prevent the milk in the soup from curdling when combined with the tomatoes. This is an important ingredient, so don’t be tempted to leave it out.
Dried or fresh herbs – Herbs are optional, but I always add a bit of dried thyme while the soup is cooking. You can vary the herbs to suit your taste. Add dried herbs at the beginning of cooking. If you want to add chopped, fresh herbs, add those at the end of cooking, just before serving. Other common herbs used in creamy tomato soup include basil, dill, and oregano.
Sour cream – I don’t always do this, but I often like to top my bowl of soup with a dollop of sour cream. It adds a bit of extra creaminess and a pleasant of tanginess to the soup. It’s especially good with a sprinkle of dill.
Parmesan cheese – A generous sprinkling of grated parmesan cheese is delicious. Combine it with dried Italian seasoning for an Italian flair.
Croutons – If I’m not having crackers with my soup, I like to add a small handful of croutons. It gives the soup a little bit of crunch and texture.
Tips for Making Homemade Creamy Tomato Soup:
- Use a good quality tomato sauce. It doesn’t have to be expensive, but it needs to be something that tastes good. If you don’t like the taste of the tomato sauce, you won’t like the taste of the finished soup.
- Take a few minutes to saute the onions until they are soft and a little bit golden as it adds a little bit of sweetness to the soup. But be sure not to burn the butter or the onions. Butter burns easily, so I recommend using medium-low to medium heat.
- When you add the milk, do it gradually and stir frequently. Then bring the soup to a gentle simmer. You don’t need to boil the soup or you may end up curdling the milk.
- Adjust the seasonings to taste. Tomato sauce varies in the amount of sodium it contains, depending on the brand and variety. I generally add about 1/2 teaspoon of salt to my pot of soup, but you may need more or less salt.
If you try this recipe, I hope you love it. And follow me on Facebook, Pinterest, and Instagram so you don’t miss a post.
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