There’s something incredibly soothing about wrapping your hands around a warm bowl of tomato soup when the temperature drops. This creamy tomato soup with heavy cream transforms humble canned tomatoes into a rich, velvety comfort food that tastes like it came straight from your grandmother’s kitchen.
With a handful of simple ingredients and just a bit of patience, you can enjoy a homemade soup that’s both indulgent and satisfying. Perfect for a cozy lunch or as an appetizer at dinner, it’s a timeless classic you’ll want to make again and again.
- Uses whole peeled San Marzano tomatoes for a naturally sweet, rich flavor.
- The addition of heavy cream creates a luxuriously smooth, velvety texture.
- Simple ingredients come together quickly for a homemade taste without hassle.
- Customizable with optional garnishes like fresh basil or grilled cheese croutons.
Ingredients
- Salt: A teaspoon to enhance all the flavors harmoniously throughout the soup.
- Chicken Stock: One quart of flavorful stock to provide a savory base and deepen the soup’s taste.
- Minced Garlic: Two heaping tablespoons for a robust aroma and mild pungent depth.
- Whole Peeled Tomatoes: Two 28-ounce cans, preferably San Marzano, for their natural sweetness and rich consistency.
- Ground Black Pepper: One teaspoon freshly ground to add warmth and balance the tomato’s acidity.
- Parmesan Cheese: One cup grated for a salty, nutty flavor enriching the creamy texture.
- Heavy Cream: One cup to lend a luscious, smooth body and mellow the tomato’s brightness.
Instructions
- Prepare the Tomato Base
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Begin by pureeing the whole peeled tomatoes in a blender or food processor until completely smooth. This step ensures the soup has a uniform texture and the fresh tomato flavor shines through as the foundation.
- Combine Ingredients and Bring to a Boil
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Pour the pureed tomatoes into a large pot and add the chicken stock along with the minced garlic. Heat over medium, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 2 to 3 minutes. If the soup tastes slightly bitter or sour, gently stir in 1/4 to 1/2 teaspoon of baking soda to neutralize acidity without sacrificing flavor.
- Temper the Cream and Add to the Soup
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To avoid curdling, slowly whisk about 1/4 cup of hot soup into the heavy cream to gently raise its temperature. Then, carefully stir the tempered cream and grated Parmesan into the pot. Bring it back to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes to meld flavors and thicken the texture.
- Puree the Soup Again
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For an ultra-smooth and velvety finish, use an immersion blender to puree the soup once more directly in the pot. This final blend creates a creamy consistency that coats the spoon beautifully and enhances the luxurious mouthfeel.
- Serve and Enjoy
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Ladle the piping hot creamy tomato soup into bowls. For extra appeal and layers of flavor, garnish with additional shredded Parmesan, fresh basil leaves, or even crunchy grilled cheese sandwich croutons. Enjoy immediately for the best warm comfort experience.
- Using San Marzano tomatoes significantly improves the soup’s sweetness and depth.
- Tempering the cream prevents unwanted curdling and keeps the soup silky.
- Adjust seasoning to taste, especially after simmering to balance acidity and saltiness.
Storage Tips
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to maintain the creamy texture.
Serving Suggestions
This soup pairs beautifully with a classic grilled cheese sandwich or a crusty baguette. Add a fresh garden salad for a balanced lunch or serve as an elegant starter for dinner parties.
- Choose high-quality canned tomatoes like San Marzano for authentic flavor and superior texture.
- Simmering the soup after adding cream allows the flavors to marry perfectly for a rich taste.
- Use an immersion blender carefully to avoid splashing hot soup and achieve a perfectly smooth finish.
FAQs
- Can I make this soup vegan?
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Yes, substitute the chicken stock with vegetable broth and use coconut cream or cashew cream instead of heavy cream, and omit the Parmesan cheese.
- Can I prepare this soup in advance?
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Absolutely, this soup tastes even better the next day after the flavors have melded. Store in the refrigerator and reheat gently before serving.
- What can I use instead of heavy cream?
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You can use half-and-half or full-fat coconut milk for a different but still creamy consistency.
- How do I prevent the soup from curdling?
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Tempering the cream by gradually mixing it with hot soup before adding it to the pot helps prevent curdling.
- Can I freeze creamy tomato soup?
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Freezing is possible but may slightly alter the texture. Reheat gently and stir well; consider omitting cream and adding it fresh upon reheating.
Creamy Tomato Soup with Cream
Equipment
- 1 large pot for cooking soup
- 1 blender or food processor to puree tomatoes and soup
- 1 immersion blender optional, for final puree
Ingredients
- 1 teaspoon salt
- 1 quart chicken stock
- 2 heaping tablespoons minced garlic
- 2 28-ounce cans whole peeled tomatoes (San Marzano preferred)
- 1 teaspoon ground black pepper
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/4 to 1/2 teaspoon baking soda optional, to neutralize bitterness
Instructions
- Puree the canned whole peeled tomatoes in a blender or food processor until smooth, then pour into a large pot.
- Add chicken stock and minced garlic to the pot with the pureed tomatoes.
- Heat the mixture over medium heat until it comes to a boil, then reduce heat and simmer for 2 to 3 minutes.
- Taste the soup and if it has a bitter or sour flavor, stir in 1/4 to 1/2 teaspoon baking soda to balance it.
- Temper the heavy cream by stirring 1/4 cup of the hot soup into the cream to prevent curdling.
- Slowly add the tempered cream and grated Parmesan cheese to the pot, stirring to combine.
- Bring the soup to a gentle boil again, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until it reaches a smooth and creamy consistency.
- Serve the soup hot, optionally garnished with extra Parmesan cheese, grilled cheese croutons, or fresh basil.
Notes
- Use San Marzano tomatoes for best flavor.
- Adjust baking soda carefully to avoid altering flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat gently to prevent cream separation.
