Classic Tomato Pasta
25 minEasy
Creamy Tomato Soup
Silky, deeply tomatoey soup with a whisper of cream — the kind that demands a grilled cheese on the side.
- Prep time10 min
- Cook time25 min
- Total time35 min
- Servings4
- DifficultyEasy
- Calories310 kcal
Method
Instructions
- 1
Soften the onion
7 minHeat the oil in a large saucepan over medium heat. Cook the onion until soft and translucent, 6 minutes. Add the garlic and cook 1 minute more.
- 2
Simmer the soup
15 minAdd the tomatoes, stock, dried basil, sugar, and a good pinch of salt. Bring to a simmer and cook, uncovered, for 15 minutes so the flavors concentrate.
- 3
Blend until silky
3 minBlend the soup until completely smooth using an immersion blender (or in batches in a regular blender — vent the lid).
Tip: For the silkiest texture, blend well past the point where it looks smooth.
- 4
Finish with cream
3 minReturn to a gentle simmer, stir in the cream, and taste. Season with salt and pepper, then serve with fresh basil.
Cook smarter
Cooking Tips
- Canned whole tomatoes beat fresh off-season — they are riper and more consistent.
- A pinch of sugar balances tomato acidity without tasting sweet.
- Keep the cream to a gentle finish — boiling it can dull the tomato flavor.
Make it yours
Ingredient Substitutions
No heavy cream?
- Half-and-half
- Coconut milk
- A spoonful of crème fraîche
No canned whole tomatoes?
- 2 x 400 g cans of crushed tomatoes
- 1 kg ripe fresh tomatoes, chopped
No vegetable stock?
- Chicken stock
- Water + extra salt
Leftovers
Storage & Reheating
How to store
Store in an airtight container.
How long it keeps
Keeps in the refrigerator for up to 4 days.
How to reheat
Reheat gently in a saucepan over medium-low heat, stirring.
Can you freeze it?
Freezes well for up to 3 months. Thaw overnight and reheat gently.
Build the plate
Serving Suggestions
- Grilled cheese
- Crusty bread
- A swirl of cream
- Croutons
Good to know
Common Questions
Can I make this vegan?
Yes — skip the cream or use coconut milk, and use olive oil throughout. It is still rich and silky.
Do I have to blend it?
No — leave it chunky for a more rustic soup. Blend only half for a middle ground.
Can I use fresh tomatoes?
In summer, yes — use about 1 kg of ripe tomatoes. Off-season, canned tomatoes are the better choice.
Keep cooking
Related Recipes
Learn the ingredients
Related Ingredients
Level up
Related Cooking Guides
Behind the dish
Food Stories
Culture
Why Italian Families Gather Around Sunday Lunch
The table that starts at one and ends at five — and the slow food, long arguments, and louder laughter that make it sacred.
Elena Rossi6 min read