Can I make creamy tomato soup with fresh tomatoes instead of canned?

While canned tomatoes are recommended for their convenience and consistency, you can absolutely make this soup with fresh tomatoes. You’ll need to peel and seed them first, then cook them down until they’re soft and saucy. The process may take longer, but fresh tomatoes will add a unique flavor to your soup.

Can I make this soup vegan or dairy-free?

Yes! If you’re following a vegan or dairy-free diet, you can substitute the heavy cream with coconut cream or another non-dairy cream alternative. You can also opt for vegetable broth and skip any cheese or dairy toppings.

How can I store leftover creamy tomato soup?

If you have leftover soup, store it in an airtight container in the fridge for up to 4 days. It also freezes well, so if you want to save some for later, place it in a freezer-safe container and freeze for up to 3 months. When reheating, you may want to add a little extra broth or cream to return the soup to its original creamy consistency.

Middle-of-Winter Creamy Tomato Soup – A Comforting Homemade Recipe

Middle-of-Winter Creamy Tomato Soup

Print Recipe

This creamy tomato soup recipe is the perfect comfort food, made with canned tomatoes, tomato paste, and heavy cream. It’s a simple and hearty dish that delivers rich tomato flavor, making it ideal for warming up on a chilly day.

Author: Benchi
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (28 oz) whole peeled tomatoes
2 tablespoons tomato paste
2 cups vegetable broth
1/2 cup heavy cream
1 teaspoon sugar
Salt and pepper, to taste
Optional: Fresh basil or dried herbs for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic, and sauté until soft and fragrant, about 5 minutes.
Stir in the canned tomatoes and tomato paste, cooking for 2-3 minutes to combine the flavors.
Add the vegetable broth and bring the soup to a simmer. Let it cook for 15-20 minutes, allowing the flavors to develop.
Use an immersion blender to puree the soup to your desired smoothness, or transfer the soup to a blender in batches.
Stir in the heavy cream and season with salt, pepper, and sugar. Taste and adjust the seasoning as needed.
Serve hot, garnished with fresh basil or your favorite herbs.

Notes

For a lighter version, substitute half-and-half or whole milk for the heavy cream.
For extra flavor, you can add red pepper flakes or smoked paprika.
This soup pairs wonderfully with a grilled cheese sandwich or crusty bread.

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