Quick Creamy Tomato Soup Recipe

This quick creamy tomato soup recipe is easy to make and tastes better with your garden canned tomatoes.

Don’t let the word quick fool you this soup is good and fast.

The cool months of winter brings out the soup and what is better than homemade tomato soup.


I find soups in a can or from restaurants just don’t stack up to home cooked soup.

A lot of recipes I have found require tomato juice, or roasting fresh or canned tomatoes. While these taste great I wanted a soup that I could put together quickly and still have it taste fresh made.

After a few tries I think this recipe is good and easy to make. I use my home canned stewed tomatoes; stewed tomatoes are packed with flavor and make a good start. You can us your own canned tomatoes or your favorite vanities from the store.

I used dried basil because it blends well with tomatoes but sage or rosemary works as well. I use dried because it has concentrated flavor and is on hand most of the year.

To add some body I used a teaspoon of chicken bouillon. Use your favorite brand.

Just a teaspoon of brown sugar helps cut the acid. If your stewed tomatoes are not acidic adjust the sugar maybe only a ½ teaspoon will be needed.


And finally the cream, I use whipping cream only a few tablespoons are needed to make it a creamy soup.

I know cream has calories but with stewed tomatoes packing 65 calories per serving.

I think we can add a few tablespoons to add the creamy flavor so good with cream of tomato soup.





Quick Creamy Tomato Soup Recipe

Makes 4-1 cup servings

    1 quart bottle of stewed tomatoes or 2-15 oz cans
    2 teaspoons chicken bouillon
    2 teaspoons dried basil
    Cracked pepper to taste
    1 to 2 teaspoons brown sugar
    3 to 6 tablespoons of cream


Empty the bottle of stewed tomatoes into a medium saucepan. Add the dried basil and bring to a boil and simmer for 5 minutes.

Carefully pour hot soup into a blender and blend for several minutes until tomatoes are pureed. Strain through a medium strainer back into the medium sauce pan.

Bring to a simmer and add 2 teaspoons of chicken bouillon, cracked pepper. Add 1 teaspoon brown sugar and taste.

If the tomato puree is acidic you may need the full 2 teaspoons of brown sugar. Add more brown sugar if needed.

Simmer for 5 more minutes.

Just before serving add cream a few tablespoons at a time. Taste and add more if needed. Warm the soup for a few more minutes.

Serve with crackers and cheese for a nice quick lunch.





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