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–+ servings
Creamy tomato soup in a bowl with a spoon and topped with Parmesan, croutons and fresh herbs.
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Creamy Tomato Soup Recipe

A quick, French-inspired creamy tomato soup made with thyme, oregano, and parsley. Smooth, flavorful, and ready in 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 151kcal
Author: Stephanie Wilson

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

  1. Tomatoes: Fresh French tomatoes are wonderful when in season; otherwise, canned tomatoes (San Marzano or fire-roasted) work beautifully.
  2. Sweetener: Use a touch of sugar, honey, or maple syrup to balance acidity.
  3. Blending: An immersion blender makes this simple; if using a stand blender, allow the soup to cool slightly first.
  4. Dairy: Adjust richness by using milk for lighter, cream or half-and-half for extra creamy results.
  5. Make Ahead: This soup keeps well for up to 3 days in the fridge. Freeze before adding dairy for more extended storage.

Nutrition

Calories: 151kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 423mg | Potassium: 512mg | Fiber: 3g | Sugar: 11g | Vitamin A: 5147IU | Vitamin C: 28mg | Calcium: 62mg | Iron: 1mg