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Creamy One-Pot Tomato Soup with Garden Fresh Tomatoes

creamy tomato soup with fresh garden tomatoes - featured image
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A velvety, creamy tomato soup made with fresh garden tomatoes, simmered gently and finished with cream. This one-pot wonder captures the bright flavor of summer tomatoes and is perfect for cozy meals any time of year.

Ingredients

Scale
  • 3 pounds fresh Roma or San Marzano tomatoes, cored and halved
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup vegetable or chicken stock
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon sugar (optional)
  • ½ cup heavy cream
  • 2 tablespoons tomato paste
  • Fresh basil leaves, for garnish
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon balsamic vinegar (optional)
  • Croutons or crusty bread, for serving

Instructions

  1. Wash tomatoes, remove cores, and cut in half lengthwise (or quarter larger varieties). Set aside.
  2. Place a large heavy-bottomed pot or Dutch oven over medium heat. Add butter and let melt until bubbling. Add diced onion and cook for 5-7 minutes until translucent and soft.
  3. Add minced garlic and cook for 1 minute, stirring constantly.
  4. Stir in tomato paste and cook for 30 seconds.
  5. Add fresh tomatoes, salt, pepper, and sugar (if using). Stir, scraping up any browned bits from the bottom. Cook for 10-12 minutes, stirring occasionally, until tomatoes soften and release juices.
  6. Pour in stock and stir. Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 15 minutes.
  7. Remove pot from heat. Using an immersion blender, blend soup until completely smooth. (Alternatively, let cool 5 minutes, then blend in batches in a regular blender.)
  8. Return pot to low heat. Slowly pour in heavy cream, stirring constantly. Heat gently for 2-3 minutes without boiling. Adjust seasoning to taste.
  9. Ladle into bowls, garnish with torn fresh basil and a drizzle of extra cream if desired. Serve hot with crusty bread.

Notes

For deeper flavor, roast tomatoes at 400°F for 25-30 minutes before adding. For dairy-free, use olive oil and coconut cream. Soup thickens as it sits; thin with stock when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: creamy tomato soup, fresh tomato soup, one-pot soup, garden tomato soup, easy tomato soup, homemade tomato soup

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