This Tomato Soup Recipe has been my go-to for the past decade, always with rave reviews. Not only is it rich, flavorful, and creamy. But it has just enough complexity to keep your tastes buds interested after you have finished using as a dip for grilled cheese sandwiches.
The surprise ingredient just happens to be cream cheese. I’ll admit I cringed at the thought the first time I was introduced to tomato soup with cream cheese. But it gives this tomato soup recipe a desirable creaminess without diluting the tomato flavor the way heavy cream tends to do. This recipe quickly became the tomato soup I will forever judge all others against.
Tomato Soup Recipe
Ingredients
- 28 OZ San Marzano Tomatoes
- 2 Cups Water
- 1 Cup Onion Diced
- 1 Cup Red Bell Pepper Diced
- 4 Ounces Cream Cheese
- 2 Tbsp Olive Oil
- 2 Tbsp Fresh Basil
- 2 Tbsp White Sugar
- 2 tsp Kosher Salt
- 1 tsp Fresh Cracked Black Pepper
Instructions
- Small Dice Onion and Red Bell Pepper. Meanwhile place a heavy bottomed pot over medium heat.1 Cup Onion, 1 Cup Red Bell Pepper
- Add Olive Oil, Onions, Peppers, and half of the recipe's salt to the pot and simmer for 5 minutes, stir occasionally.2 Tbsp Olive Oil, 2 tsp Kosher Salt
- Next add Sugar, Black Pepper, and Tomatoes. Bring to a simmer and allow an additional 2-3 minutes to cook before adding water. Reduce heat to low and allow tomato soup to cook for 10-15 minutes.28 OZ San Marzano Tomatoes, 2 Tbsp White Sugar, 1 tsp Fresh Cracked Black Pepper, 2 Cups Water
- Remove soup from the heat and reserve 1/2 cup of liquid. Place the rest of the soup in a blender along with cream cheese and fresh basil.4 Ounces Cream Cheese, 2 Tbsp Fresh Basil
- Start blender on lowest speed setting and gradually increase to high. Blend for at least 2 minutes to ensure a smooth texture. Check consistency and add reserved liquid if needed.
- Taste for seasoning and add additional salt, pepper, or basil if needed. If you made any adjustments, blend for an additional minute.
- If serving immediately, return the soup to a pot and bring back up to temperature. Be careful not to scorch the bottom of the pot. Otherwise, cool rapidly in an ice bath and refrigerate up to 5 days.
Notes
Helpful Tips
- Allow your peppers and onions time to simmer until the onions are translucent. This will add sweetness and deeper flavor than if you rush this step.
- By reserving some of the liquid prior to blending, you have the ability to adjust consistency more easily.
- Always start your blender on a low speed. Tomato based sauces and soups have a tendency to erupt from the blender when, especially when blended warm.
- For the most luxurious results, pass your tomato soup through a strainer after blending. But for a more rustic result use a hand blender.
Equipment Necessary
In order to make this Tomato Soup Recipe you will need the following tools. These are items I personally use and recommend. Any purchases made through the Amazon Affiliate links earn a small commission that support this website.
A Heavy Bottomed Pot, at least 5 quarts in size.
Measuring Cups
Measuring Spoons
High Power Blender
Ladle
Wooden Spoon
Chefs Knife
Cutting Board
Choosing Ingredients for Tomato Soup
Tomatoes
In order to get consistent results, I suggest using a quality canned tomato. Personally, I prefer to use whole-peeled San Marzano tomatoes. They are picked at the peak of freshness and typically packed with a few basil leaves. Typically, they run a little more expensive than other canned tomatoes, but the quality is worth the extra few dollars.
If it is tomato season and you have access to really good tomatoes, then feel free to utilize those instead. You will want to simmer the tomatoes longer and wait to see if any water is necessary for your texture.
Cream Cheese
I prefer using blocks of full fat cream cheese for this Tomato Soup Recipe. That said, reduced fat will also yield good results. Just make sure to avoid a whipped or flavored cream cheese.
Basil
Fresh Basil really shines in this recipe, but you only need to use a little bit. If you do not have a Culinary Herb Garden started, you would be surprised how much money you can save and the amazing quality you can get with very little effort. My Free Beginner’s Culinary Herb Garden Guide, answers many of the questions you may have if you are interested in starting your own.
Onions
For Tomato Soup I suggest cooking with yellow or sweet onions. Most bulb variety onions will do just fine in this recipe though.
Frequently Asked Questions about this Tomato Soup Recipe
How long will this Tomato Soup keep Refrigerated?
This tomato soup recipe should keep for at least 5 days in the refrigerator. If you wish to keep it longer, it will store well frozen 3 months in an air-tight container.
Is this Recipe Gluten Free?
Yes! There is no gluten in this tomato soup recipe.
Is this Recipe Vegetarian?
Yes! This tomato soup is vegetarian, but not vegan. If you wanted to make it vegan, simply leave out the cream cheese and replace the water with your favorite dairy alternative.
Can I use this Tomato Soup as Pasta Sauce?
You can absolutely use this tomato soup recipe as a pasta sauce. I do this all the time for my children, and they love it. Place cooked pasta in a sauté pan and allow it gradually warm.
What Should I serve with Tomato Soup?
My favorite is grilled cheese sandwiches, but any sort of toasted bread is a nice addition. For a fun twist, dice your grilled cheese sandwich and make it into “croutons”.
Can I substitute Dried Basil for Fresh Basil?
I do not recommend substituting the fresh basil in this tomato soup recipe. But, if you do decide to use dried basil in place of fresh, add it while you simmer your onions and peppers. You will also want to use one fourth of the amount.
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This looks delicious
Can I freeze the soup? If so, how long will it last for frozen?
Yes you can. If you freeze in an airtight container, it should last 3 months.