This family cream of tomato soup is smooth, gently tangy, and rich enough to feel comforting without being heavy. Canned tomatoes, a little tomato paste, and milk make it dependable year-round, while a quick blend gives it a silky texture that children and adults can enjoy.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 medium carrot, peeled and finely chopped (about ½ cup)
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cans (28 ounces each) whole peeled tomatoes, including their juices
- 2 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon granulated sugar, plus more to taste if needed
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
- 1 cup whole milk, warmed slightly
- ¼ cup heavy cream
- 2 tablespoons chopped fresh basil, optional
Instructions
- Soften the vegetables. Melt the butter with the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and carrot and cook for 7–9 minutes, stirring now and then, until softened but not browned. Lower the heat if the onion starts to take on color; browning can make the soup taste less mellow.
- Add garlic and tomato paste. Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the tomato paste and cook for 1–2 minutes, stirring constantly, until it darkens slightly and coats the vegetables.
- Simmer the tomatoes. Add the canned tomatoes and their juices, broth, sugar, dried basil, oregano, salt, and pepper. Break up the tomatoes with a spoon, bring the mixture to a gentle boil, then reduce the heat. Partially cover the pot and simmer for 25 minutes, stirring occasionally, until the carrot is very tender and the tomato flavor has mellowed.
- Blend until smooth. Remove the pot from the heat. Use an immersion blender to purée the soup until smooth, keeping the blender head beneath the surface to limit splashing. Alternatively, let the soup cool for several minutes and blend it in batches in a countertop blender. Do not fill a blender jar more than halfway with hot soup; vent the lid according to the manufacturer’s instructions and cover the opening with a folded kitchen towel.
- Add the dairy gently. Return the puréed soup to low heat if needed. Stir in the warmed milk and cream and heat gently for 3–5 minutes, stirring often, until steaming. Do not let the soup boil after adding dairy, as high heat can cause it to separate. Taste and adjust the salt, pepper, or sugar; add the sugar a pinch at a time only if the tomatoes taste especially sharp.
- Serve. Stir in fresh basil, if using, and ladle into bowls. Offer extra cream, grated cheese, or black pepper at the table.
Tips
- Choose tomatoes you like. Good-quality whole peeled tomatoes are a reliable choice. If using crushed tomatoes, use the same total weight and expect a slightly different texture; still simmer the soup long enough for the vegetables to soften.
- Keep the heat gentle. Take care not to brown the onion or garlic, and do not boil the soup once the milk and cream are in. Gentle cooking preserves the mellow flavor and smooth finish.
- Adjust acidity after simmering. Tomatoes vary in sweetness. Taste before adding extra sugar, and add it in small amounts. A pinch of salt may also make the tomato flavor seem rounder.
- Make it dairy-free if needed. Use olive oil instead of butter and unsweetened oat milk or plain, unsweetened soy milk in place of the dairy. Avoid sweetened or vanilla-flavored plant milk, which will alter the soup’s flavor.
Serving Suggestions
Serve the soup hot with grilled cheese sandwiches, toasted cheese melts, or crusty bread for dipping. It also goes well with a simple green salad, garlic toast, or crackers. For a more filling meal, add a small sandwich or a bowl of cooked pasta on the side. Finish each serving with chopped basil, a swirl of cream, a little grated Parmesan, or freshly ground black pepper.
Variations
For a brighter herbal flavor, stir in a tablespoon of chopped fresh basil at the end and use less dried basil. For a smoky note, add ½ teaspoon smoked paprika with the dried herbs. To make the soup more substantial, stir in 1 cup of cooked small pasta or rice just before serving; keep additions separate if you expect leftovers, since they continue absorbing liquid.
For extra richness, replace up to ½ cup of the milk with additional cream, though the soup will be heavier. To make it lighter, omit the cream and use 1½ cups milk. If you prefer a little texture, blend only part of the soup and leave some tomato pieces intact. For a completely smooth bowl, strain the blended soup through a fine-mesh sieve before adding the dairy.
Storage and Reheating
Cool leftovers promptly, then refrigerate in a covered, shallow container within 2 hours of cooking. Keep refrigerated at 40°F (4°C) or colder and use within 3–4 days. Reheat only the portion you plan to serve in a saucepan over low to medium-low heat, stirring frequently until steaming hot throughout; avoid boiling to protect the dairy. If using a food thermometer, reheat leftovers to 165°F (74°C).
Freeze the soup for up to 2–3 months for best quality. Dairy-based soups may separate or look grainy after thawing, so for the best texture, freeze the tomato soup before adding the milk and cream. Thaw in the refrigerator overnight, bring to a simmer, then stir in the dairy and warm gently. If freezing the finished soup, thaw it in the refrigerator and whisk while reheating; the texture may be less silky but the flavor should remain good.
Frequently Asked Questions
Can I make this soup ahead?
Yes. Make it through the blending step, cool and refrigerate it, then add the milk and cream when reheating. This helps preserve a smooth texture. Reheat gently and stir often rather than letting it boil.
Can I use fresh tomatoes instead of canned?
Yes, but use about 3½ pounds of ripe tomatoes, roughly chopped. Their water content and flavor vary, so simmer until the vegetables are tender and the tomatoes taste concentrated. You may need to simmer uncovered briefly to reduce excess liquid, and adjust the seasoning at the end.
Why does my tomato soup taste sour?
Some tomatoes are naturally more acidic. Simmering helps, and a small pinch of sugar or a little more milk can soften the sharpness. Make adjustments gradually and taste after each addition; adding too much sugar can make the soup taste sweet rather than balanced.
Can I make it without a blender?
Yes. Mash the softened tomatoes and vegetables thoroughly with a potato masher for a rustic soup, or pass the mixture through a food mill. A blender gives the smoothest result, but the soup is still enjoyable with a little texture.
Is this soup suitable for children?
It is mild as written, but taste before serving and adjust the pepper to suit your family. Let it cool to a comfortable eating temperature, and serve with bread or a sandwich. For young children, blend thoroughly and check that there are no hot pockets before serving.
Can I use low-fat milk?
Yes. The soup will be thinner and less rich, but it will still work. Warm the milk before adding it and keep the soup below a boil. For a creamier result without extra cream, use whole milk as listed.