Bowl of tomato soup with cream swirl and basil leaves

Cream of Tomato Soup: Easy Soup Recipe

Written by on in Recipes, Soup Recipes

Cream of tomato soup is one of the most popular soups in the UK and many other countries worldwide, including America. I can remember always having a can of tomato soup when I was poorly as a child, and it made me feel better every time.

These days, I am not a big fan of canned soups as I much prefer to make my own. Making the soup myself means I can adapt the soup to suit my tastes and enjoy the flavour of fresh ingredients. Cream of tomato soup is one of the simplest tomato soups to make.

Here is how to make cream of tomato soup.

Cream of Tomato Soup: Easy Soup Recipe
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Cream of Tomato Soup: Easy Soup Recipe

Recipe by Liz FlynnCourse: Soup RecipesCuisine: British, American, EuropeanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes
Vegan

NO

Vegetarian

YES

Gluten-free

YES

Dairy-free

NO

One of the world’s most popular soups is cream of tomato soup, and this easy recipe provides step-by-step instructions for making it at home.

Ingredients for Cream of Tomato Soup

  • 1 kg tomatoes, chopped

  • 1 chopped onion

  • A stick of celery, finely diced

  • 1 tbsp. tomato puree

  • 25g butter

  • 1 clove garlic, crushed

  • 2 tsp sugar

  • 1 tsp. paprika

  • 1 bay leaf

  • 600 ml vegetable stock

  • 150 ml double cream

  • 1 tbsp. olive oil

  • Salt and pepper to taste

Directions: How to Make Cream of Tomato Soup

  • Chop your tomatoes, onions, and celery.
  • Heat the oil and butter over medium heat in a pan on the hob.
  • Add the onions and celery to the pan and cook for about 10 minutes until softened.
  • Next, add the crushed garlic and paprika and cook for another minute.
  • Add the tomato puree and stir through.
  • Then, add the tomatoes, bay leaf, and sugar.
  • Cover with the vegetable stock and turn up the heat to bring to the boil.
  • Once boiling, turn down the heat and simmer for approximately 20 minutes.
  • Remove the bay leaf from the soup.
  • Either blitz the ingredients in the pan or transfer to a food processor in batches and blitz.
  • Next, pour the soup through a sieve into a large bowl or another pan.
  • Press against any lumps to push the ingredients through the sieve.
  • Return the mixture to the pan and put over low heat.
  • Add the cream to the soup and stir through, retaining a little if you want to add swirls of cream for decoration.
  • Add salt and pepper to taste, and stir through.
  • Gently reheat the cream of tomato soup and serve hot.

Additional Tips for Making Cream of Tomato Soup

  • If you are not a vegetarian, you can use chicken stock instead.
  • You can use single cream if you do not have double cream, but your soup will be slightly thinner.
  • You can add some basil, parsley, or oregano to this soup for extra flavour if you wish.
  • Improve the appearance of your cream of tomato soup by adding a swirl of cream or a sprinkle of herbs.
  • You may also like our recipe for Bloody Mary Tomato Soup and our Tomato, Courgette, and Pepper Soup.

🥣 How to Store Homemade Cream of Tomato Soup

1. Cool the Soup Before Storing

Let the soup cool for 30–45 minutes. Storing it while hot creates steam inside the container, which can cause separation and shorten freshness.

2. Refrigerate in Airtight Containers

Cream‑based soups are more delicate than broth‑based ones.

  • Store in sealed containers or jars.
  • Keeps well in the fridge for 2–3 days.
  • Stir before reheating — natural separation is normal.

3. Freezing: Possible, But With Care

Cream of tomato soup can be frozen, but dairy may split. To get the best texture:

  • Freeze the soup before adding cream, if possible.
  • Add the cream after reheating.
    If freezing the finished soup:
  • Freeze in portions.
  • Keeps for up to 2 months.
  • Expect slight texture changes — blending after reheating helps.

4. Reheat Gently

Cream soups can curdle if overheated.

  • Warm on the hob over low–medium heat.
  • Stir often.
  • Add a splash of milk, cream, or stock if it thickens too much.

5. Refresh the Flavour After Storing

A day in the fridge can mellow the flavours. Brighten it with:

  • A pinch of salt
  • A swirl of cream
  • Fresh basil
  • A drizzle of olive oil

6. Avoid Storing With Pasta or Rice Mixed In

If your soup includes pasta, rice, or grains, store them separately. They absorb liquid and turn mushy in the fridge or freezer.

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