Homemade creamy tomato soup is one of those simple dishes that never goes out of style. Made with ripe tomatoes, onion, garlic and fresh thyme, this soup is smooth, creamy and full of flavor. Finished with a little cream, it makes a comforting bowl of soup that is easy enough for a weekday lunch and delicious enough to serve as a light dinner.

white bowl with creamy tomato soup garnished with cream and thyme with a golden spoon and parsley to the side

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Homemade tomato soup

Cream of tomato soup is a timeless homemade classic that has been enjoyed for generations. It’s simple, comforting, easy to adapt and incredibly flavorful.

You can make tomato soup with either fresh or canned tomatoes, depending on what you have available. For this tomato soup recipe, I use fresh, ripe tomatoes for a naturally sweet and vibrant flavor. Canned tomatoes are a convenient alternative, especially when fresh tomatoes are out of season.

For extra depth of flavor, try roasting the fresh tomatoes before adding them to the soup. Roasting brings out their natural sweetness and gives the soup a richer, more intense flavor. You can also try my roasted tomato soup.

Keep the soup simple with a drizzle of cream and some fresh thyme, or serve it with crusty bread or homemade croutons for a little extra texture.

Which tomatoes are best for tomato soup?

I usually use Roma tomatoes for this soup. They are meaty, flavorful and contain less water than many other tomato varieties, which makes them a good choice for a rich and flavorful soup.

That said, you don’t have to use Roma tomatoes. Ripe plum tomatoes, vine-ripened tomatoes or other flavorful fresh tomatoes work well too. Since the tomatoes are the main ingredient, choose tomatoes that are ripe and full of flavor.

Which ingredients to use

ingredients to make tomato soup with tomatoes, onion, garlic, cream, thyme and tomato puree

Tomatoes: Use ripe, flavorful tomatoes for the best result. I like Roma tomatoes because they are meaty and contain less water, but other ripe varieties such as plum or vine-ripened tomatoes work well too.
Onion and garlic: They add a savory base and complement the natural sweetness of the tomatoes.
Fresh thyme: Fresh thyme adds a subtle herbal flavor that pairs nicely with tomatoes. You can use dried thyme if fresh is not available.
Vegetable stock: I use vegetable stock to add flavor while keeping the soup vegetarian. You can also use chicken stock if preferred.
Heavy cream: A splash of heavy cream stirred into the soup after blending gives it a smooth and creamy texture while keeping the fresh tomato flavor.
Olive oil: Use olive oil to sauté the onion and garlic. You can also use butter or another cooking oil if preferred.
Seasoning: Keep it simple with salt and freshly ground black pepper. Depending on the sweetness and flavor of the tomatoes, you may need a little more seasoning.

How to make creamy tomato soup

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

This tomato soup is very easy to prepare. The ingredients are simmered until tender, blended until smooth and finished with a little cream.

Prepare the ingredients: Rinse the tomatoes, cut them in half, remove the tough core and roughly chop them. Peel and roughly chop the onion and garlic cloves.
Sauté the vegetables: Heat the olive oil in a large pot over medium heat and sauté the onion for a few minutes until translucent. Add the garlic, tomatoes and thyme and cook for another 1 to 2 minutes.
Simmer the soup: Pour in the vegetable stock and bring to a boil. Once boiling, reduce the heat, cover with a lid and let the soup simmer for about 15 minutes, or until the tomatoes and onion are completely tender.
Blend until smooth: Remove the thyme and blend the soup with an immersion blender until smooth. Add a little more stock if needed to reach your preferred consistency.
Finish with cream: Stir the heavy cream into the hot soup and season to taste with salt and freshly ground black pepper.
Serve: Ladle the soup into bowls and finish with a drizzle of heavy cream and some fresh thyme.

pot of cream of tomato soup with a ladle in the soup and empty soup bowls

Can I use canned tomatoes?

Absolutely. Canned tomatoes are a convenient alternative when fresh tomatoes are not in season or you don’t have any on hand. Choose good-quality canned whole or diced tomatoes and use the same amount by weight. Keep in mind that canned tomatoes can vary in acidity and liquid content, so you may need to adjust the amount of vegetable stock slightly.

Since canned tomatoes are already cooked, the soup may need slightly less cooking time.

How to serve this soup

Serve this soup with crusty bread, a French baguette or a slice of toasted sourdough for dipping.

For a more filling meal, serve it with a simple salad on the side, such as this Mediterranean spelt salad, Italian Caprese salad or fresh fig and feta salad.

You can also top the soup with homemade croutons, crispy roasted chickpeas, a sprinkle of chili flakes for extra heat, or fresh herbs such as parsley or basil.

How to store

Let the soup cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.

You can also freeze the soup for up to 3 months. Let it cool completely before transferring it to freezer-safe containers or portion-sized containers. Leave a little space at the top for the soup to expand as it freezes.

Thaw the soup overnight in the refrigerator and reheat gently on the stovetop or in the microwave. If it has thickened during storage, add a splash of vegetable stock or water while reheating until you reach the desired consistency.

More creamy soup recipes to try

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