The Creamiest Tomato Soup
Posted on September 11, 2025
The Creamiest Tomato Soup
- 2 tablespoons extra virgin olive oil (or replace half with unsalted butter)
- 2 tablespoons tomato paste
- 2 teaspoons minced garlic
- 1 can (28 ounces whole peeled tomatoes)
- 8 ounces roasted red bell pepper
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (add more to taste)
- 1/2 teaspoon onion powder
- 5 to 7 basil leaves
- 1/2 cup heavy cream
- 1/2 cup whole or 2% milk
- 2 teaspoons sugar (optional)
- Dash of cayenne (optional)
- 1/3 cup freshly grated parmesan
- Optional garnishes: olive oil drizzle (grated parmesan, croutons, cracked black pepper, basil leaves)
- Heat a Dutch oven or large pot over medium heat. Add olive oil and butter, if using, and tomato paste. Cook the tomato paste for about 3 to 4 minutes to caramelize it and reduce acidity. Add minced garlic and sauté for another minute.
- Add the can of whole peeled tomatoes, roasted red bell peppers, thyme, black pepper, salt, onion powder, and basil. Mix well, bring to a gentle bubble, then reduce heat to low. Cover and simmer for 30 minutes.
- Blend the soup using a blender that can handle heat or an immersion blender until smooth and creamy.
- Return the blended soup to the pot (if using a stand blender) and add heavy cream, milk, sugar, a tiny dash of cayenne, and parmesan over low heat. Taste and adjust salt and pepper levels as needed.
- Ladle the soup into bowls and top with your choice of garnishes.
- Enjoy the cozy warmth of this delightful soup on a chilly day!
