Creamy Tomato Soup Ready in Under 40 Minutes

Creamy tomato soup is a comforting classic, and this recipe is ready in under 40 minutes. After making this countless times, I’ve discovered the trick to a perfectly creamy texture every time. The warm, rich flavor will make your kitchen cozy and inviting. Try it with my Quick Crispy Halloumi Greek Power Bowl for a balanced meal. If you love recipes like this, you’ll also enjoy Quick Crispy Halloumi Greek Power Bowl and Easy Honey Roasted Sweet Potatoes with Cinnamon and Paprika.

What You'll Need for Creamy Tomato Soup Ready in Under 40 Minutes

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 can (28 oz) crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 cup heavy cream
• Salt
• Black pepper
• Dried basil
• Dried oregano
• Optional: Grated Parmesan cheese
• Optional: Fresh basil leaves

How to Make Creamy Tomato Soup Ready in Under 40 Minutes

1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
2. Add remaining ingredients: Stir in crushed tomatoes, chicken broth, salt, pepper, basil, and oregano. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3. Blend until smooth: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth.
4. Finish and serve: Stir in heavy cream. Taste and adjust seasoning if needed. Serve hot, topped with grated Parmesan and fresh basil leaves.

Storing & Reheating Creamy Tomato Soup Ready in Under 40 Minutes

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Freezing Creamy Tomato Soup Ready in Under 40 Minutes

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a saucepan over medium heat, stirring occasionally. Microwave: Reheat in the microwave, stirring every 30 seconds until hot.

Recipe Notes

• Chef tip: For a lighter version, substitute half-and-half for the heavy cream.
• Best substitution: Fresh tomatoes can be used, but the soup may have a slightly different texture and flavor.
• Make-ahead: This soup freezes well. Thaw in the fridge overnight before reheating.
• Scaling: This recipe can be doubled or halved easily.
• Troubleshooting: If your soup is too thick, thin it out with a little water or additional broth. If it's too thin, simmer it for a few more minutes to reduce.

Creamy Tomato Soup Ready in Under 40 Minutes

⏱

Prep

10 mins

🍳

Cook

30 mins

⏳

Total

40 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 can (28 oz) crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 cup heavy cream

Seasonings

• Salt
• Black pepper
• Dried basil
• Dried oregano

Optional Toppings

• Grated Parmesan cheese
• Fresh basil leaves

Instructions

1. Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
2. Add remaining ingredients: Stir in crushed tomatoes, chicken broth, salt, pepper, basil, and oregano. Bring to a boil, then reduce heat and let simmer for 20 minutes.
3. Blend until smooth: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth.
4. Finish and serve: Stir in heavy cream. Taste and adjust seasoning if needed. Serve hot, topped with grated Parmesan and fresh basil leaves.

Notes

• Chef tip: For a lighter version, substitute half-and-half for the heavy cream.
• Best substitution: Fresh tomatoes can be used, but the soup may have a slightly different texture and flavor.
• Make-ahead: This soup freezes well. Thaw in the fridge overnight before reheating.
• Scaling: This recipe can be doubled or halved easily.
• Troubleshooting: If your soup is too thick, thin it out with a little water or additional broth. If it's too thin, simmer it for a few more minutes to reduce.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a saucepan over medium heat, stirring occasionally.
• Microwave reheat: Reheat in the microwave, stirring every 30 seconds until hot.
• Make ahead: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 220
• Protein: 8g
• Fat: 12g
• Carbs: 23g
• Fiber: 4g
• Sugar: 7g
• Sodium: 1200mg
• Cholesterol: 45mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Tomato Soup Ready in Under 40 Minutes FAQs

A Warm Final Note

I can’t wait for you to try Creamy Tomato Soup Ready in Under 40 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!