Can I use crushed or diced tomatoes instead of whole ones?

Yes, but whole peeled tomatoes tend to yield better texture and flavor in Creamy Tomato Soup. Crush them lightly as they cook for the same effect.

How long does Creamy Tomato Soup last in the fridge?

It keeps well for up to 5 days when stored in airtight containers. Reheat gently on the stove.

Can I freeze this soup with the cream already added?

You can, but for best results, freeze the soup without cream and stir it in fresh after reheating.

What if I don’t have an immersion blender?

Use a standard blender in batches. Just vent the lid slightly and cover with a towel to avoid steam pressure.

How do I double the Creamy Tomato Soup recipe?

Simply double all ingredients and use a larger pot. Blend in two batches if needed.

Creamy Tomato Soup with Pantry Staples for Winter Comfort

Creamy Tomato Soup

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A rich and velvety Creamy Tomato Soup made with canned San Marzano tomatoes, tomato paste, and a touch of cream. This winter-friendly soup delivers bold, comforting flavor with pantry staples and comes together in under an hour.

Author: Elena
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

3 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
Kosher salt, to taste
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons granulated sugar
2 cups low-sodium chicken broth (or vegetable broth)
1/2 cup heavy cream
Freshly ground black pepper, to taste
Optional: fresh basil or basil oil, toasted croutons, shaved Parmesan

Instructions

Heat olive oil in a Dutch oven over medium heat.
Add diced onion and a pinch of kosher salt; sauté for 7–10 minutes until softened and golden.
Stir in garlic and red pepper flakes; cook for 30 seconds until fragrant.
Add tomato paste and cook for 2–3 minutes until it darkens in color and caramelizes slightly.
Pour in canned tomatoes with juices and sugar; break up the tomatoes gently with a spoon.
Add broth, bring to a boil, then reduce heat and simmer uncovered for 25 minutes.
Blend soup using an immersion blender or in batches in a high-speed blender until smooth.
Optionally strain through a fine-mesh sieve for an ultra-smooth texture.
Return soup to the pot, stir in heavy cream, and season with salt and black pepper to taste.
Serve hot with desired garnishes.

Notes

Use coconut milk or cashew cream for a dairy-free version.
Fire-roasted or Italian-style tomatoes are budget-friendly substitutes for San Marzano.
Vegetable broth makes this recipe vegetarian.
Blend thoroughly for a silky-smooth finish; strain for extra smoothness.
Soup can be frozen without the cream for up to 3 months.

Find it online: https://www.recipebyelena.com/creamy-tomato-soup/