recipe with cream of tomato soup
The Best recipe with cream of tomato soup
What I love most about this recipe is how it’s got a little something for everyone—kids who might be picky eaters often find it palatable because it’s creamy without being heavy, and adults appreciate the hearty flavor. It’s also surprisingly good for you, even though it looks indulgent. The tomatoes provide vitamins A and C, and the cream adds healthy fats that keep you full longer. Plus, it’s packed with fiber from the tomatoes and whole wheat if you use that kind of bread. It’s the kind of meal that’s comforting but still feels light, making it perfect for any occasion—whether you’re hosting a small gathering, feeding a family after a busy day, or just treating yourself to something warm and nourishing. My husband always says it’s the only soup that tastes even better the next day, and I can’t argue with that.
Creamy Tomato Soup with Garlic Bread
A comforting, velvety tomato soup served with a crispy garlic bread, perfect for a cozy meal. Packed with rich flavors and hearty ingredients, this dish is ideal for cold evenings.
🥘Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable or chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 1 cup heavy cream
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese (optional, for topping)
- 1 baguette or 1 loaf French bread, sliced
- 6 tbsp softened butter
- 4 cloves garlic, minced
- 1 tsp dried parsley
- Salt to taste
👨🍳Directions
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1
Preheat oven to 375°F (190°C). In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant, about 5 minutes. -
2
Add crushed tomatoes, broth, oregano, basil, and red pepper flakes. Stir well and bring to a simmer. Reduce heat to low and let it cook for 15 minutes. -
3
Use an immersion blender or transfer the soup to a blender, blending until smooth. Return the soup to the pot and stir in heavy cream. Season with salt and black pepper to taste. -
4
For the garlic bread, mix softened butter, minced garlic, parsley, and salt in a bowl. Spread the mixture evenly on both sides of the bread slices. -
5
Place bread slices on a baking sheet and toast in the preheated oven for 8–10 minutes, or until golden and crispy. -
6
Once the garlic bread is done, serve the soup hot, topped with shredded mozzarella if desired. -
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🔧Equipment
- Large pot
- Mixing bowls
- Knife and cutting board
- Wooden spoon
- Blender or immersion blender
- Baking sheet
- Toaster oven or oven
- Mixing spoon
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Add a splash of white wine while simmering for extra depth.
- Store leftovers in the fridge for up to 3 days; reheat gently.
Watch Video Of How Creamy Tomato Soup with Garlic Bread Works
❓ Frequently Asked Questions About Creamy Tomato Soup with Garlic Bread
1. What is the best way to prepare the classic cream of tomato soup recipe for a smooth texture?
To achieve a silky, smooth texture, start by blending the cooked tomatoes with a bit of vegetable broth or water until completely smooth. Then, slowly whisk in the cream (or milk) while heating gently to avoid curdling. For extra richness, stir in a spoonful of heavy cream or a dash of olive oil after cooking.
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2. Can I substitute regular tomato soup mix for fresh tomatoes in this recipe?
Yes, you can use a high-quality canned tomato soup mix (like Campbell’s Tomato Soup Base) as a shortcut, but for the best flavor, blend fresh tomatoes or high-quality canned tomatoes (like San Marzano) with their juices for depth. If using mix, follow package instructions and adjust seasoning accordingly.
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3. How do I avoid making the soup too thick or too thin?
To control consistency, start with a base of 2 cups of broth or water and gradually add more as needed. For creaminess, blend the soup until smooth before adding cream, then simmer gently. If it’s too thin, simmer uncovered to evaporate excess liquid. For thicker soup, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and cook until thickened.
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4. What spices and seasonings work best with cream of tomato soup?
Classic seasonings include:
– A pinch of dried basil, oregano, or thyme (fresh if possible)
– Garlic powder and onion powder
– A small amount of red pepper flakes for heat
– A splash of Worcestershire sauce or a pinch of smoked paprika for depth
– Salt and black pepper to taste
For extra richness, stir in a spoonful of grated Parmesan cheese or a dash of hot sauce before serving.
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5. Can I make this soup ahead of time and reheat it safely?
Yes! Cream of tomato soup reheats well, but to maintain texture and prevent curdling, store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave in short bursts. For best results, stir in a splash of milk or cream before reheating if it’s too thick.
