Creamy Tomato Soup with Heavy Cream Recipe

Introduction

This creamy tomato soup with heavy cream is a comforting classic that’s rich, velvety, and full of flavor. Perfect for a cozy meal, it combines the natural sweetness of tomatoes with savory garlic and Parmesan cheese for a deliciously satisfying dish.

Ingredients

• 2 cans whole peeled tomatoes (28 ounces each)
• 1 quart chicken stock
• 2 heaping tablespoons finely chopped garlic
• 1 cup heavy whipping cream
• 1 cup grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. Step 1: Start by pureeing the tomatoes in a blender or food processor until smooth. Pour the pureed tomatoes into a large pot to form the base of your soup.
2. Step 2: Add the chicken stock and chopped garlic to the pot with the pureed tomatoes. Place over medium heat and bring the mixture to a boil. Once boiling, reduce heat and simmer for 2-3 minutes. If the soup tastes bitter or sour, stir in 1/4 to 1/2 teaspoon baking soda to balance the flavor.
3. Step 3: To temper the cream, stir 1/4 cup of hot soup into the heavy cream to prevent curdling. Slowly add the tempered cream and grated Parmesan cheese to the pot. Stir well, bring back to a very slight boil, then reduce heat and simmer for about 15 minutes.
4. Step 4: Use an immersion blender to puree the soup again until it reaches a smooth and creamy texture.
5. Step 5: Serve the soup hot, optionally garnished with extra shredded Parmesan, grilled cheese sandwich croutons, and fresh basil for added flavor and presentation.

Tips & Variations

• For a vegetarian version, substitute chicken stock with vegetable broth.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Use fresh basil blended into the soup for a bright, herbal note.
• To make it dairy-free, replace heavy cream with coconut milk and omit Parmesan cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, fresh ripe tomatoes can be used. You’ll want to peel and core about 3 pounds of fresh tomatoes, then cook and puree them similarly before starting the recipe.

What can I use instead of heavy cream?

You can substitute heavy cream with half-and-half or whole milk for a lighter version, though the soup won’t be as rich. For a dairy-free option, use full-fat coconut milk, which adds a slightly different flavor but maintains creaminess.

Creamy Tomato Soup with Heavy Cream Recipe

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★★★★★

5 from 73 reviews

This creamy tomato soup combines the rich flavors of whole peeled tomatoes, chicken stock, and a touch of heavy cream, perfectly balanced with garlic and Parmesan cheese. Blended to a smooth, velvety texture and gently simmered, this comforting soup is ideal for a cozy meal, served hot with optional garnishes such as shredded Parmesan, grilled cheese croutons, and fresh basil.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 2 cans whole peeled tomatoes (28 ounces each)
• 1 quart chicken stock
• 2 heaping tablespoons finely chopped garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 to 1/2 teaspoon baking soda (optional, for neutralizing bitterness)

Creamy Addition

• 1 cup heavy whipping cream
• 1 cup grated Parmesan cheese

Optional Garnishes

• Shredded Parmesan cheese
• Grilled cheese sandwich croutons
• Fresh basil leaves

Instructions

1. Prepare the Tomato Base: Puree the whole peeled tomatoes in a blender or food processor until smooth to create the soup base. Pour the pureed tomatoes into a large pot.
2. Combine Ingredients and Bring to a Boil: Add the chicken stock and finely chopped garlic to the pot with the pureed tomatoes. Place over medium heat and bring to a boil. Once boiling, reduce heat and simmer for 2-3 minutes. Taste the soup and add 1/4 to 1/2 teaspoon baking soda if needed to neutralize any bitterness or sourness.
3. Temper the Cream and Add to the Soup: To prevent curdling, stir 1/4 cup of hot soup into the heavy cream slowly to temper it. Then gradually add the tempered cream and grated Parmesan cheese to the soup. Stir well and bring the soup to a very gentle boil, then reduce heat and let it simmer for about 15 minutes.
4. Puree the Soup Again: Use an immersion blender to puree the soup once more until it reaches a smooth, creamy consistency.
5. Serve and Enjoy: Serve the hot soup immediately. Optionally garnish with additional shredded Parmesan, grilled cheese croutons, and fresh basil for enhanced flavor and presentation.

Notes

• Tempering the cream is essential to avoid curdling when adding to hot soup.
• Baking soda is optional and used only if the soup tastes too acidic or sour.
• Use an immersion blender for ease, but a standard blender can be used carefully considering hot contents.
• The soup pairs wonderfully with crusty bread or grilled cheese croutons.

Keywords: creamy tomato soup, tomato soup recipe, easy tomato soup, Parmesan tomato soup, comfort food soup