Creamy Tomato Soup Recipe
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This Creamy Tomato Soup is ready in 30 minutes and made with simple pantry ingredients. A French-inspired twist on the classic, it skips the usual basil and instead uses thyme, oregano, and parsley for a rustic Provençal flavor. Smooth, velvety, and easy to make, it's the perfect comfort food for any season.
For a heartier tomato soup, we also love my Grandmother’s Tomato Potato Soup too!
Recipe Overview
- Flavor: Creamy tomato soup with fresh tomatoes and French Provençal herbs.
- Time: The soup is ready in 30 minutes or less.
- Equipment: Soup pot and blender.
What I Love About This Soup
When I think of tomato soup, my mind often drifts not only to cozy weeknights at home, but also to memories of time spent in France. Instead of the more common tomato-basil combination, this version leans into French provincial herbs-thyme, oregano, and parsley. It's a nod to the countryside kitchens of Provence, but still simple enough to make any night of the week.
Here’s what else I love about this soup:
- French country flavors: Both rustic and refined. French cuisine will always be near and dear to my heart. As well as traditional ratatouille recipe inspired by the region, or recipes with a twist like this easy Provençal tart.
- Quick comfort: A warming soup that's ready in 30 minutes.
- Smooth and velvety: The immersion blender makes it restaurant-worthy in texture.
- Flexible richness: Use milk, cream, or half-and-half depending on how indulgent you'd like it.
Jump to:
Ingredients
These simple ingredients will make the most delicious French country tomato soup.
- Olive oil (or butter) - for sautéing and richness.
- Onion, garlic, and carrot - the classic flavor base.
- Tomatoes - fresh French tomatoes if available, or canned tomatoes (with measurements provided).
- Sweetener - a touch of sugar, honey, or maple syrup balances acidity.
- Fresh herbs - thyme (plenty), oregano, and parsley.
- Cayenne pepper (optional) - for a subtle warmth.
- Milk, cream, or half-and-half - choose your level of creaminess.
I like to top the soup with additional chopped cherry tomatoes, fresh herbs, homemade croutons, and Parmesan shavings.
How to Make Creamy Tomato Soup
This tomato soup is simple to make with a handful of ingredients in 30 minutes or less.
- Step 1: Heat oil (or butter) in a heavy-bottomed pan over medium-high heat. Add the onions and garlic, and saute until softened, about 3-4 minutes. Add the carrots, lower the heat to medium, and saute 3-4 minutes more until onions are golden and fragrant.
- Step 2: Add the carrots, lower the heat to medium, and saute 3-4 minutes more until onions are golden and fragrant.
- Step 3: Add the tomatoes, water, honey or sugar, salt, pepper, and fresh herbs. Stir, bring to a simmer, cover, and then reduce the heat to maintain a gentle simmer. Cook for 10-15 minutes, or until the tomatoes are softened and carrots are tender.
- Step 4: Using an immersion blender or stand blender, blend the soup until smooth and creamy, in batches if needed. Stir in the milk or cream and a pinch of cayenne. Taste and adjust for salt and sweetness.
Soup Variations
If you’re a tomato soup fan, here are some variations we love.
- Catalina Tomato Soup: A lighter, healthier option with bold spices - try my Healthy Catalina Tomato Soup, otherwise known as Charlie Chaplin Soup, for a completely different flavor profile.
- Garden Fresh: Made with peak-season tomatoes, Garden Tomato Soup celebrates summer with bright Italian herbs.
- Slow Cooker: For hands-off cooking, my Slow Cooker Tomato Soup simmers for hours, developing a deep, mellow flavor.
- Roasted Red Pepper: If you love a touch of smoky sweetness, try this Tomato and Roasted Red Pepper Soup.
Serving
This creamy tomato soup is perfect with:
- Fresh green salads with seasonal ingredients, like this kale salad recipe.
- Homemade Soft Pretzels
- Slice of Homemade Whole Wheat Bread or Quick No-Knead Rosemary Bread
- A simple grilled cheese sandwich
Storing & Making Ahead
This soup is even better the next day as the flavors continue to meld. Here's how to store and make it ahead:
- Refrigerator: Store cooled soup in an airtight container for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring often.
- Freezer: For best results, freeze before adding the dairy. Cool completely, then transfer to freezer-safe containers or zip-top bags. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight, reheat on the stovetop, and stir in the cream or milk just before serving.
- Make Ahead: This soup can be made 1-2 days ahead of serving. Store in the fridge, then reheat and add a splash of fresh cream just before bringing it to the table.
Pro Tip: If you're planning to freeze in single servings, ladle cooled soup into muffin tins or silicone molds. Once frozen, pop out the portions and store in a freezer bag. It’s perfect for quick lunches.
Recipe FAQs
Yes, but add the dairy after thawing and reheating to prevent separation.
Ripe, flavorful French or Roma tomatoes are excellent, but canned tomatoes (San Marzano or fire-roasted) are reliable substitutes year-round.
Simmer uncovered a little longer before blending, or add an extra carrot for body.
More Easy Soup Recipes
Looking for other soup recipes? Try these:
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Creamy Tomato Soup Recipe
Equipment
Ingredients
- 4 tablespoons olive oil or butter
- 1 medium onion diced
- 2 cloves garlic chopped
- 1 cup carrots thinly sliced
- 2 pounds fresh tomatoes or one (28-oz) can of tomatoes (like San Marzano)
- 1 cup water or vegetable broth
- 2 tablespoons sugar honey or maple syrup
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper
- 1/3 cup fresh herbs (basil, thyme, oregano, or parsley)
- pinch cayenne optional, but good
- 1/2 cup milk heavy cream or half and half
Optional Toppings
- cherry tomatoes fresh herbs, croutons, and Parmesan shavings
Instructions
- Heat oil (or butter) in a heavy-bottomed pan over medium-high heat. Add the onions and garlic, and saute until softened, about 3-4 minutes. Add the carrots, lower the heat to medium, and saute 3-4 minutes more until onions are golden and fragrant.
- Add the tomatoes, water, honey or sugar, salt, and pepper. Stir, bring to a simmer, cover and then reduce heat to maintain a gentle simmer. Cook for 10-15 minutes, or until the tomatoes are softened and carrots are tender. Remove from heat and stir in fresh herbs.
- Using an immersion blender or stand blender, blend the soup until smooth and creamy, blending in batches if needed.
- Return it to the pot and stir in the milk or cream and a pinch of cayenne. Taste and adjust for salt and sweetness.
Notes
- Tomatoes: Fresh French tomatoes are wonderful when in season; otherwise, canned tomatoes (San Marzano or fire-roasted) work beautifully.
- Sweetener: Use a touch of sugar, honey, or maple syrup to balance acidity.
- Blending: An immersion blender makes this simple; if using a stand blender, allow the soup to cool slightly first.
- Dairy: Adjust richness by using milk for lighter, cream or half-and-half for extra creamy results.
- Make Ahead: This soup keeps well for up to 3 days in the fridge. Freeze before adding dairy for more extended storage.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
So delicious! Thank you for sharing this awesome recipe. I added fresh basil and a 1/2 teaspoon of Herbs de Provence. Omitted the water/broth. Perfect! 👌
I’m so happy you tried this recipe and enjoyed it. I love using Herbs de Provence, and you can’t go wrong with fresh basil!
There isn’t a season when I’m not craving tomato soup. This tomato soup with its French inspired fresh herbs is a favorite. It’s so simple and perfect and satisfying— whether on chilly or warm summer days.