Creamy Tomato Soup (Silky, One-Pot & Immersion-Blended)

Here’s a small cooking secret: you don’t need garden-fresh tomatoes or heavy cream by the cup to make creamy tomato soup that tastes like a cozy hug. This recipe leans on pantry heroes—whole peeled plum tomatoes, chicken stock, and a quick roux—to build body and velvety texture without a long ingredient list. In under an hour of hands-on time, you’ll ladle out bowls of creamy tomato soup that’s smooth, gently herbed with thyme and dill, and finished with just a touch of heavy cream for luxurious silk.

Ingredients & Equipment

Item	Amount / Quantity
Butter	3 Tbsp
Onion, diced	1 cup
All-purpose flour	3 Tbsp
Chicken stock	5 cups
Whole peeled plum tomatoes	56 oz (2 large cans)
Dried thyme	1 tsp
Dried dill	1/2 tsp
Heavy cream	3 Tbsp (chilled if possible)
Sugar	1 pinch
Kosher salt	1/2 tsp (plus to taste)
Ground black pepper	1/4 tsp, to taste
Equipment: cutting board, chef’s knife, measuring cups & spoons, immersion blender, large pan or Dutch oven	—

Ingredient note: Using whole peeled plum tomatoes yields a brighter, less metallic flavor than pre-puréed sauces; the immersion blender ensures a silky finish right in the pot.

Timing

Phase	Time
Prep (dice onion, measure)	10 minutes
Sauté onion + cook roux	10 minutes
Broth simmer (to thicken slightly)	~10 minutes
Tomato-herb simmer	45 minutes
Blend + finish	5 minutes
Total	~1 hour 20 minutes (hands-on ~25 minutes; about as quick as a weeknight stew)

Step-by-Step Instructions

Step 1: Melt & Sauté

In a large pan or Dutch oven over medium-high heat, melt 3 Tbsp butter. Sauté 1 cup diced onion for 5 minutes until translucent and sweet.
Tip: A small pinch of salt helps the onion release moisture and soften evenly.

Step 2: Build a Flavorful Roux

Sprinkle in 3 Tbsp flour and stir constantly for 5 minutes to cook off raw flour taste and build a light blond roux. You’re creating the soup’s body here.
Tip: Keep the roux moving—smell for a toasty aroma, not burnt.

Step 3: Add Stock & Thicken

Whisk in 5 cups chicken stock gradually to avoid lumps. Bring to a gentle simmer and cook ~10 minutes, whisking occasionally, until slightly thickened.
Tip: If lumps form, a quick blitz with the immersion blender smooths it out before adding tomatoes.

Step 4: Add Tomatoes & Herbs (Creamy Tomato Soup Base)

Pour in two 28-oz cans (56 oz) whole peeled tomatoes with juices. Add 1 tsp thyme and 1/2 tsp dill. Reduce heat to medium-low and simmer 45 minutes, uncovered, to marry flavors and soften tomatoes.
Tip: Stir every 10 minutes to prevent sticking and encourage gentle reduction.

Step 5: Purée Until Silky

Turn off the heat. Blend with an immersion blender until perfectly smooth (or leave a little texture if you prefer rustic).
Tip: Tilt the pot slightly and keep the blender head submerged to avoid splatters.

Step 6: Finish & Balance

Return to low heat. Stir in 3 Tbsp heavy cream, 1 pinch sugar, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Taste and adjust: add salt for depth, a touch more sugar if acidic, or a splash of stock if too thick. Serve immediately, steaming hot.
Tip: For an ultra-silky restaurant finish, pass through a fine mesh strainer—optional but luxe.

Nutritional Information (estimated per serving; 6 servings)

• Calories: ~160–180 kcal
• Protein: ~4–5 g
• Carbohydrates: ~22–25 g (Sugars: ~10–12 g; Fiber: ~3–4 g)
• Fat: ~7–9 g (Saturated: ~4–5 g)
• Sodium: varies by stock; target <600 mg with low-sodium broth
• Notable: Tomatoes provide lycopene and vitamin C; modest cream keeps richness in check.

Estimates based on listed ingredients; actual values vary by brand and reduction level.

Healthier Alternatives

• Lighter creaminess: Swap the 3 Tbsp heavy cream for 2 Tbsp half-and-half or plain Greek yogurt (temper first with warm soup to prevent curdling).
• Lower sodium: Use low-sodium stock and season at the end. Herbs + a squeeze of lemon can add brightness without more salt.
• Dairy-free / vegan: Replace butter with olive oil and cream with unsweetened coconut milk or cashew cream (blend 2 Tbsp cashew butter into a cup of hot soup, then stir back).
• Gluten-free: Make the roux with rice flour or skip roux and add a peeled, diced potato in Step 4; blend for natural body.

Serving Suggestions (Perfect Pairings for Creamy Tomato Soup)

• Classic combo: Grilled cheese soldiers (sharp cheddar + sourdough) dipped into the velvety soup.
• Fresh finish: Swirl with basil pesto, top with parmesan crisps, or drizzle good olive oil.
• Crunch factor: Garlic croutons or toasted pumpkin seeds for texture.
• Light meal: Pair with a simple green salad (lemon vinaigrette) or a caprese toast.

Common Mistakes to Avoid

• Scorched roux: High heat burns flour quickly. Solution: Medium heat, constant stirring, stop at blond.
• Watery soup: Not simmering long enough after tomatoes. Solution: Keep a gentle 45-minute simmer to reduce and concentrate.
• Metallic taste: Using low-quality canned tomatoes. Solution: Choose whole peeled plum tomatoes; the immersion blend smooths acidity.
• Curdled finish: Adding cold dairy to boiling soup. Solution: Lower heat and stir in cream off a simmer (or temper yogurt).
• Over-salting early: Stock reduces and concentrates salt. Solution: Season at the end, then taste and adjust.

Storing Tips

• Refrigerate: Cool completely; store in airtight containers 3–4 days.
• Freeze: Up to 3 months (leave out the cream before freezing for best texture; add cream after reheating).
• Reheat: Warm gently on low or medium-low, stirring; thin with a splash of stock if thick.
• Make-ahead: The flavor deepens overnight—ideal for meal prep or entertaining.

Conclusion

This creamy tomato soup proves you can build rich, spoon-coating texture with everyday pantry staples and a smart immersion-blend finish. The thyme-dill duo adds a subtle, aromatic lift, while a modest swirl of cream brings restaurant-level silk without heaviness. I hope it becomes your craveable, all-season bowl. Make it tonight, then leave a rating and a comment—tell me your favorite garnish and grilled-cheese combo! Don’t forget to subscribe for more comforting, flavor-packed recipes delivered to your inbox.

FAQs

Q1. Can I use crushed or diced tomatoes instead of whole?

Yes. Whole tomatoes often taste brighter after blending, but crushed/diced work fine. If using diced, extend the simmer by 5–10 minutes to soften edges before blending.

Q2. How can I make the soup even creamier without more cream?

Blend in 1–2 Tbsp cream cheese or 1/2 cup cooked white beans before puréeing; both add body and silk.

Q3. Can I make this vegetarian or vegan?

Absolutely. Use vegetable stock and swap butter for olive oil. For creaminess, stir in coconut milk or cashew cream.

Q4. My soup tastes too acidic—how do I fix it?

Add a pinch more sugar, a small knob of butter, or 1–2 Tbsp cream. Gentle simmering also softens acidity.

Q5. Is there a way to make it without an immersion blender?

Yes. Carefully ladle into a countertop blender in batches (vent the lid, cover with a towel), then return to the pot and finish as directed.

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