This recipe can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche.
- ¼ cup (½ stick) unsalted butter
- 10 sprigs thyme, tied together
- 1 medium onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 28-oz. cans whole tomatoes
- 1–2 teaspoons sugar, divided
- ¼ cup (or more) heavy cream
- Kosher salt and freshly ground black pepper
Melt butter in a large heavy pot over medium heat. Add thyme, onion, and garlic. Cook until onion is completely soft and translucent, 10–12 minutes. Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, until paste has begun to caramelize in spots, 5–6 minutes.
Add tomatoes with juices, 1 tsp. sugar, and 8 cups water to pot. Increase heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavors meld and soup reduces to about 2 quarts (8 cups), 45–55 minutes. Remove soup from heat; let cool slightly. Discard thyme sprigs. Working in small batches, purée soup in a blender until smooth. Return to pot. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly, cover, and chill. Rewarm before continuing.
Stir in ¼ cup cream. Simmer soup until flavors meld, 10–15 minutes longer. Season to taste with salt, pepper, and remaining 1 tsp. sugar. Add more cream, if desired.
Nutritional Content1 serving contains:Calories (kcal) 150Fat (g) 8Saturated Fat (g) 5Cholesterol (mg) 25Carbohydrates (g) 17Dietary Fiber (g) 4Total Sugars (g) 11Protein (g) 3Sodium (mg) 650Reviews SectionGreat recipe, ignore the bad reviews. I make this in the summer with fresh tomatoes instead of canned and it's a great celebration of tomato season. Be sure to concasse the tomatoes to remove the skin and seeds (skin doesn't break down in cooking and is not nice to chew; seeds will make the soup bitter). I also used a mixture of water and vegetable stock to boost the base a little.AnonymousWashington D.C.07/15/20This is a wonderful example of people simply not following the recipe and then complaining about the recipe..this soup is AMAZING if you simply let it cook down and reduce. Different stoves carry head differently. Obviously. Will definitely make this again!Alex kassanIndianapolis, College Park04/21/20I've made this a ton and it's so good and easy! I will say I am VERY lazy so I get impatient and don't wait the full time to reduce (sorry) so I just sub the water with 4 cups veggie stock or water. Super delish!AnonymousMontreal, QC04/10/20I am making this now. If you follow the directions, it reduces perfectly. It takes about an hour! Very nice concentrated tomato-ey flavor. I added some spices that I saw in another BA tomato soup recipe: celery seed and oregano. It needs a good amount of salt at the end. Great recipe!Tonya HardyBrookeville, MD03/22/20This is my all time favorite tomato soup - I've been making it for years and everyone in my family and my colleagues know to request it for those cold winter days! If you pay attention to the recipe and REALLY let it simmer at a higher heat, it will reduce by half and not be watery AT ALL. I keep my gas stove burner at medium at least to make sure the soup is still bubbling. Don't cover it at all and plan to let it go for at least an hour so the soup really does reduce by volume in half. It's excellent!Jill BarkleyPortland, Maine 03/13/20To those complaining about the soup being watery: You're missing a crucial step: "Simmer until flavors meld and soup reduces to about 2 quarts (8 cups)." If you've properly reduced, it shouldn't be watery. Just increase simmering time. Her definition of "simmer" is probably hotter than yours.AnonymousCincinnati01/21/20Negative reviews are spot on, for me. Wish I had read them before I made this tomato water. With so many non flattering reviews, why doesn't Bon Appetit take this recipe down, revise it, or at least share with us how to correct the poor flavored soup I (we) made. Could I redo the onion, garlic and tomato paste and add that? Cheers.AnonymousSan Clemente01/04/20Decent recipe. I doubled the paste because 1/4 cup is about half of a small can and I didn’t want to waste it. I put 9 cups of water and 1/2 cup of heavy cream. Simmered for an hour with half fresh Roma tomatoes since I needed to use them and the other half canned tomatoes. I also added a couple tablespoons of basil for a little extra flavor. Might try some crushed red pepper next time for some spice but I thought it thickened up very well. I was worried it would be watery but it came out great and very creamy. Would make again.AnonymousSan Diego, CA12/30/19Adding 8 cups of water to this is absolutely insane. All you need is 3 cups of good chicken bone broth (or veggie broth) added to the pot. Also, cream cheese or sour cream works better because of the extra acidity, especially when using sweeter tomatoes like the Bianco Dinapoli cans. A splash of white wine vinegar never hurt, either.AnonymousLos Angeles, CA11/23/19This is a recipe for flavored waterNo comment, wasted almost two hours to get a recipe for non carbonated flavored waterjoeswansonGermany 11/14/19In what World is This creamy???8 cups of water? Wtf you can feed three whole African villages with that amount.I have followed that recipe 1:1 and the result was watery ketchupDelicious recipe, perfect how it is. Has gotten me through the Winter. If you caramelise the onion & tomato paste + thyme the flavour has a delicious zing to it. Just add less water if you like your flavour to be even more concentrated. I added spring onions tonight - hopefully it turns out even better!CaitiemcAustralia08/30/19I would use 12 fresh, skinless and seedless tomatoes, boiled with 1 liter of water for 20 minutes in a pressure cooker, after cooking I would reduce to half the volume with slow heating, stirring eventually. It is more natural and healthy. It can be frozen. For lactose intolerants or vegans, I would replace the heavy cream by soy cream.PAULORJRio de Janeiro08/19/19I have a great go-to recipe but I didn't have a key ingredient in my pantry so I used this recipe instead.It wasn't worth serving. It was rather tasteless and very thin. I would have added an additional can of tomatoes/paste if there had been time for additional simmering but dinner needed to be served and nobody wanted to wait for me to try to salvage a soup that nobody wanted to eat after sampling.This soup came out great! It is incredibly easy to make and the soup is delicious! Instead of using water, I used store bought vegetable stock to elevate it a little. I also used an immersion blender instead of pouring it in a blender or food processor.One of the best things about this recipe is that it's easily halved or quartered. I quartered the recipe since I just wanted to make it for two people with a couple of grilled cheese sandwiches. I also really like that it's only around 160 calories per serving.Really happy with my end result, I halved everything for a smaller serving, added about half a teaspoon of sweet paprika and cayenne pepper. Added stock and slightly less water and it come out amazing.Kara_SamadhiMelbourne 04/12/19I make homemade tomato soup all the time, just tried this recipe for a change. It is hideous! 8 cups of water is ridiculously high! Totally ruins flavor! I am so disappointed!Wonderful flavor and comfort all in one bowl. I topped each bowl with a Parmesan crisp and a side of sour dough break toasted. Great comfort dish.Southern GalNorth Carolina12/07/18
Creamy Tomato Soup
This is so much better than the off-the-shelf creamed tomato soup that you'll never want to go back to that old childhood staple again! The complex flavor and creamy yet very slightly grainy texture make this soup particularly enticing. And the combination of baking soda and sugar completely eliminates the tomatoes' acidity, allowing their rich flavor to shine through.
- 5 tablespoons (71g) butter
- 1 tablespoon (14g) vegetable oil
- 1 cup (128g) chopped onions (2 small-to-medium onions)
- 28-ounce can tomato purée or tomatoes in purée
- 1/2 teaspoon basil
- 1/4 teaspoon thyme
- a couple of shakes black pepper
- 3 tablespoons (21g) King Arthur Unbleached All-Purpose Flour
- 2 cups (397g) chicken broth
- 1/4 teaspoon baking soda
- 1 to 3 tablespoons (14g to 43g) sugar, to taste
- 1 1/2 cups (340g) evaporated milk
- 1/2 teaspoon salt
In a large saucepan, heat the butter and vegetable oil over medium heat. Add the onion and sauté until softened and golden, about 10 minutes.
Add the tomatoes, basil, thyme, and black pepper. Bring the mixture to a simmer, and cook for 10 minutes.
In a small bowl, combine the flour and broth, whisking until smooth, and add this mixture to the soup, stirring constantly.
Cover and simmer slowly for 25 minutes, stirring occasionally.
Perfect your technique
Creamy tomato soup . made in a bread machine
If you've used diced tomatoes, purée the soup in a blender or food processor, or use a hand blender. If you've used tomato purée, there's no need to blend the onion bits will give the soup a bit of body.
Return the soup to the stove, and set it on a burner over low-to-medium heat.
Stir in the baking soda (the soup will foam up briefly don't worry, but be sure it's in a big enough pot), the sugar, milk, and salt. Heat to a bare simmer, stirring constantly. Serve hot.
Quick tomato soup with canned tomatoes
Instead of relying on fresh tomatoes, which are soon to become pale and pasty supermarket duds, this easy tomato soup is made with canned whole tomatoes, meaning it can even be made in the deep, dark days of winter. I prefer whole tomatoes (San Marzano if you can find them) over diced because they have a sweeter flavor (an insider once told me that the "second grade" tomatoes are used in the diced cans).
Creamy Tomato Soup Recipe Ingredients
Because it’s winter, I intended to make this soup using only canned tomatoes, but at the store, I saw some organic fresh tomatoes that looked too good to pass up. I decided to roast them and toss them into the soup in addition to the canned tomatoes. Then, I rounded it out with these key ingredients:
- Roasted onion and garlic add an irresistible, caramelized depth of flavor.
- Chickpeas are the secret ingredient! They make this vegan tomato soup lusciously creamy without any dairy.
- Balsamic vinegar makes it deliciously tangy.
- Fresh thyme adds a lovely herbal note. A handful of fresh basil would be great here too!
- Maple syrup balances the acidic balsamic and tomatoes.
- Extra-virgin olive oil adds richness.
- And a dash of red pepper flakes spices it up.
Find the complete recipe with measurements below.
Creamy Tomato Soup with Grilled Cheese “Croutons”
I hope you all are recovering from Thanksgiving. I obviously ate way too much than I could actually handle and then had a second round of Thanksgiving leftovers on Friday where we had the most amazing turkey ham sandwiches with cranberry sauce and gravy-drenched boxed stuffing. Yeah, you heard right, boxed stuffing. We all devoured the chestnut-pancetta stuffing that was made for Thursday so we had to resort to Mrs. Cubbison’s classic dressing. And surprisingly enough, the boxed ones are actually pretty good!
I am so grateful to be spending Thanksgiving with such an amazing family and to be surrounded by such awesome food. Although it saddens me that there are still many Hurricane Sandy victims left homeless on this holiday. With $50 billion in damages, the deaths of over a 100 people and thousands left homeless or without power, today’s #SundaySupper is to lend a helping hand to those affected in the Northeast.
We were told to cook from our hearts and with that in mind, I couldn’t help but make a huge batch of creamy tomato soup. Tomato soup brings such comfort, especially when some grilled cheese “croutons” are thrown in there. It has that soothing effect and definitely serves as the ultimate feel-good meal!
If you love this recipe.
Creamy Roasted Cauliflower Soup
1-Pot Chickpea Noodle Soup
Creamy Yellow Split Pea Soup (Instant Pot Friendly!)
Creamy Potato Green Split Pea Soup (Instant Pot Friendly!)
Recipe Creamy Tomato Soup
- Calories: 70
- Protein: 3 g
- Total Fat: 2.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2.5 g
- Natural Sugar: 4 g
- Added Sugar: 0 g
The carrots and tomatoes in this beloved bowl supply antioxidants that help protect your skin and eyes, and the protein-rich tofu creates a (non-dairy) silky texture that mimics cream. It’s pretty awesome! Enjoy a steamy serving (two hearty cups) with this soup’s classic pairing: a grilled cheese sandwich on whole-grain bread.
- • 1 tablespoon olive oil
- • 1 medium onion, diced
- • 2 medium carrots, peeled and chopped
- • 2 cloves garlic, minced
- • 3 tablespoons no-salt-added tomato paste
- • 1 can (28 ounces) diced fire-roasted tomatoes
- • 8 ounces silken tofu, drained and cut into large cubes
- • Salt, to taste
- • Ground black pepper, to taste
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and garlic and sauté until vegetables are tender, about 8 minutes. Add the tomato paste and cook, stirring constantly, for 1 minute.
Add the canned tomatoes. Fill the empty tomato can with water and pour the water into pot. Bring the soup to a boil, cover the pot, reduce heat to low, and simmer for 15 minutes. Stir in the tofu and simmer, uncovered, for 15 more minutes.
Puree the soup in small batches in a blender until completely smooth. (Alternatively, use an immersion blender to puree the soup directly in the pot.) Season with salt and black pepper.
How to make Instant Pot Tomato Soup?
Step-1: Saute chopped onion, garlic in butter and olive oil
Step-2: Stir in crushed canned tomatoes, chicken stock and seasonings. Cook in manual for 8 minutes and then in warm mode for 5 minutes
Step-3: Using immersion blender, puree mixture until smooth (if you do not own one, puree everything in a blender and transfer back into the instant pot.
Step-4: Bring to a boil again and continue cooking for 5-8 minutes, to thicken
Step-5: Stir in heavy cream, honey and chopped basil. Cook for another minute.
Classic Tomato Soup
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 bowls 1 x
- Category: Soup
- Method: Stovetop
- Cuisine: American
You’re going to love this classic tomato soup recipe! It’s super creamy, yet light and magically cream-less. Make this easy recipe tonight! Recipe yields 4 modest bowls if you are serving a crowd or want leftovers, simply double the recipe.
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon fine sea salt
- 2 tablespoons tomato paste
- 1 large can ( 28 ounces ) whole tomatoes, with their liquid
- 2 cups vegetable broth
- ½ cup cooked Great Northern beans or cannellini beans, rinsed and drained
- 2 tablespoons unsalted butter, cut into a few pieces
- 1 teaspoon coconut sugar or brown sugar, to taste
- Freshly ground black pepper, to taste
- For the tomato-basil variation (optional): 10 to 15 fresh basil leaves, to taste
- In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
- Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 30 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.
- Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the beans, butter, sugar, and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, being careful to avoid hot steam escaping from the lid.
- Since canned tomatoes vary in flavor, I always end up tinkering with this soup a bit at the end. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), pepper, and salt (I usually add another ¼ to ½ teaspoon).
- If you’re adding basil, add it now. Briefly blend again, and serve hot. This soup keeps well for up to four days or so. You can freeze leftovers for up to 3 months.
This recipe comes from my cookbook, Love Real Food.
My favorite canned tomatoes: I always recommend Muir Glen tomatoes for their superior flavor. Plus, they’re organic.
Make it dairy free/vegan: Replace the butter with 1 tablespoon additional extra-virgin olive oil.
Watch the video: Κρεμώδης σούπα μανιταριών (September 2021).