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Easy Homemade Creamy Tomato Soup

This Easy Homemade Creamy Tomato Soup is the perfect soup to make with only 5 pantry ingredients! It's creamy, smooth and easy to make in under 30 minutes!
Course Appetizer, Lunch, Main Course, Main Dish, Soup
Cuisine American, Canadian, Healthy, North American, Vegan, Vegetarian
Keyword Canned Tomato Soup Recipe, Easy Homemade Creamy Tomato Soup, Easy Tomato Soup, Vegan Tomato Soup, Vegetarian Tomato Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 204kcal
Author Chrissie


  • 2 tablespoons olive oil
  • 1 large onion finely minced
  • 4 cloves garlic finely minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup white wine optional, leave it out if desired.
  • 500 grams Tomato Passata approximately 17 ounces canned tomato puree
  • 5 cups chicken or beef stock use vegetable stock to make this soup vegan or vegetarian
  • 2/3 cup half and half cream substitute heavy cream for more richness, whole milk for a lower fat version, OR dairy-free milk, or one 14-ounce can of coconut milk to make it vegan


  • Heat a large pot over medium heat. Add the olive oil.
  • Add the onions and garlic and saute until the onions are soft and the garlic is fragrant.
  • Add the basil, salt and pepper.
  • Add the wine (if using) and let the wine reduce almost completely.
  • Add the Tomato Passata and stir well to combine. Continue cooking the mixture over medium heat for about 5-7 minutes or until the tomato darkens in colour slightly (this will help remove some of the sharpness and intense acidity from the tomato flavour).
  • Add the chicken or beef stock (I like to use beef stock in this recipe for richness, but chicken or vegetable stock work well too) and stir to combine.
  • Cook well over medium-low heat for about 15-20 minutes.
  • Reduce the heat to low and add the cream. Stir to combine, and then puree with a hand blender (or in your blender) until creamy and smooth, and serve.



To make this recipe vegetarian: use vegetable stock.
To make this recipe vegan: use vegetable stock and make it creamy with a can of coconut milk or other dairy-free milk.
To make this recipe low-fat: use whole milk or half and half cream instead of heavy cream.
This recipe is great for meal prep and can be made up to 3 days ahead of time and stored in the fridge. Reheat well before serving.
This recipe freezes well and can be stored in an airtight container in the freezer for up to 2 months.


Serving: 1cup | Calories: 204kcal | Carbohydrates: 19g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 516mg | Potassium: 665mg | Fiber: 2g | Sugar: 8g | Vitamin A: 520IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 2mg