Grandma’s Creamy Tomato Soup
Grandma’s creamy tomato soup is a simple stovetop classic made with canned tomatoes, cream, and pantry staples. Smooth, rich, and comforting.
Why You’ll Love This Creamy Tomato Soup
- Simple ingredients: Most of them are pantry staples.
- Easy stovetop recipe: No special cooking appliance required.
- Smooth and creamy: A cup of heavy cream gives it a beautiful velvety finish.
- Economical: One inexpensive pot makes about 6–8 servings.
- Family-friendly: This is familiar, uncomplicated comfort food.
- Perfect when someone is under the weather: There's just something about tomato soup and crackers that hits the spot.
- Better than canned: It has the flavor you remember, only richer and homemade.
There are some foods that just taste like being taken care of, and tomato soup is one of them.
It’s what you make on a cold afternoon, what you eat with a grilled cheese sandwich, and what you take to somebody who isn’t feeling well. And if you grew up eating the canned version, you already know how comforting a simple bowl of creamy tomato soup can be.
Well, friends, I think this homemade version is even better.
Better Than Canned Tomato Soup?
Yep! Grandma's version is smooth and creamy with plenty of tomato flavor, and it’s made with ordinary ingredients you can keep in the pantry. No fancy tomatoes required. No complicated cooking method. Just a saucepan on the stove and about 45 minutes.
As it turned out, I made this batch while I was still getting over some sinus issues myself, so I had visions of eating tomato soup for the next couple of days.
That didn't happen. My girls ended up stranded with a car emergency, and the minute they heard I'd made homemade tomato soup, everybody wanted some. I divided what was left into two containers and headed out the door.
And yes, I took them Premium Saltines. Because at our house, serving tomato soup without Premium Saltines would be considered blasphemy.
Homemade Tomato Soup is the Ultimate Comfort Food
I don't have anything against canned tomato soup. I grew up eating it, and it's still good.
But this? This is better.
It has that same familiar creamy tomato flavor, but it tastes fresher, richer, and more substantial. And because you're making it yourself, you know exactly what went into the pot.
It's also surprisingly economical. This recipe makes about 6–8 servings, and I estimate the whole pot cost me somewhere around $7–$8 to make, if that. The heavy cream is probably the most expensive ingredient, and you only need a cup.
That's a lot of homemade comfort food for not much money.
Grandma’s Creamy Tomato Soup at a Glance
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: About 45 minutes
Yield: 6–8 servings
Method: Stovetop
Category: Soups & Stews
Ingredients for Homemade Creamy Tomato Soup
You'll find a printable recipe card at the bottom of this post, but trust me: You don't need anything fancy for this one.
Butter and Onion
We'll start by cooking a finely diced onion in butter until it's nice and soft.
Give the onion a few minutes. We're not trying to brown it; we just want it tender enough to practically disappear into the soup once everything is blended.
Canned Tomatoes
You'll need two 28-ounce cans of crushed tomatoes. Except... I didn't have two cans. I had one can of crushed tomatoes and plenty of cans of diced tomatoes. So I drained some of the excess juice from a can of diced tomatoes and put the tomatoes into my food processor for just a few seconds. Voilà. Crushed tomatoes. Don't completely puree them at this point. Just process them enough to break up the larger pieces. We'll thoroughly blend the soup later.
Chicken Broth and Bouillon
I used 1½ cups chicken broth along with one chicken bouillon cube. That bouillon cube turned out to be important. When I tasted the soup partway through cooking, it needed more depth, and the bouillon did the trick.
Seasonings
Nothing exotic here: salt, black pepper, onion powder, garlic powder, a little sugar. I used 2 teaspoons of sugar in the finished soup. It doesn't make the soup sweet. It simply takes the acidic edge off the tomatoes.
Heavy Cream
Now we're talking. One cup of heavy cream takes that deep red tomato mixture and turns it into the beautiful creamy orange-red soup you see in the pictures. It also softens the acidity and gives the soup that rich, comforting flavor we're after.
Cornstarch
I decided at the end that I wanted just a little more body, so I added a slurry made from 1 tablespoon cornstarch and 1 tablespoon cold water. That was just enough. The soup isn't thick like a sauce. It's still very much soup, but it has enough body to coat the spoon and hold onto all of those crushed saltines.
Which, obviously, is important.
Ingredients
- 3 tablespoons butter
- ½ cup finely diced yellow onion
- 2 cans (28 ounces each) crushed tomatoes
- 1½ cups chicken broth
- 1 chicken bouillon cube
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- 2 teaspoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 cup heavy cream
How to Make Grandma’s Creamy Tomato Soup
This comes together so easily, friends! You're going to wonder why you haven't been making it at home all these years!
Step 1: Cook the Onion
Melt 3 tablespoons butter in a large saucepan or Dutch oven over medium heat. Add ½ cup finely diced onion and cook for about 5–7 minutes, stirring occasionally, until the onion is soft and translucent.
Step 2: Add the Tomatoes
Add the crushed tomatoes and chicken broth. Stir in the bouillon cube, salt, black pepper, onion powder, garlic powder, and sugar. Bring the soup to a gentle simmer, then lower the heat.
Step 3: Let It Simmer
Simmer the soup uncovered for about 20–30 minutes, stirring occasionally. Give it a taste as it cooks. Different brands of canned tomatoes and broth can vary in acidity and saltiness, so don't be afraid to adjust the seasonings slightly if yours needs it.
Here's one important tip: get the tomato base tasting where you like it before you add the cream. The cream will mellow the flavors, so if the soup tastes flat at this point, season it now.
Step 4: Blend the Soup
Do not skip this step! And yes, I'm emphasizing that because I temporarily forgot about it while making mine and wondered why my "creamy" tomato soup was still so chunky.
An immersion blender is the easiest way to do this. Simply remove the soup from the heat and blend it right in the pot until smooth. If you don't have an immersion blender, you can use a countertop blender or food processor. Let the soup cool slightly and work carefully in batches, then return the blended soup to the pot.
That's what I did, and the difference was remarkable. The soup went from looking like a pot of cooked tomatoes to looking like actual creamy tomato soup. (Note: Be super careful if you use a food processor, as the soup is really hot!)
Step 5: Add the Cream
Reduce the heat to low and slowly stir in 1 cup heavy cream. Look at that color! The soup will immediately change from deep tomato red to that familiar creamy orange-red.
Step 6: Thicken It Slightly
Whisk together:
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Stir the slurry into the blended tomato mixture. Return the soup to gentle heat for a minute or two, stirring, until it thickens slightly. We're not looking for anything super thick here. We just want to give the soup a little body.
Give it one final taste and adjust the seasoning if necessary.
And that's it! Grab the crackers.
Serve and Enjoy!
I'll share my thoughts on this soup in a moment but let me just say. . .it's worth the thirty minutes of cook time to get a soup so delicious, so perfect that you'll feel like a kid again!
As I mentioned above, we have to eat our soup with Premium saltines. It's a thing. I crunch them on top and then work them into the soup. I suppose I could eat tomato soup without them. . .if I had no other choice. But I would probably cry.
What Does Homemade Creamy Tomato Soup Taste Like?
If you're a fan of the familiar canned creamy tomato soup, you're going to love this.
It has the nostalgic tomato flavor you're expecting, but it's richer and fresher. The chicken broth and bouillon add savory depth, the small amount of sugar balances the tomatoes, and the cream rounds everything out.
The final texture is silky and creamy, with just enough thickness from the cornstarch to make it feel substantial.
It's simple food.
Really, really good simple food.
No Crushed Tomatoes? Here's What to Do
Here's a pantry trick worth remembering. If you have diced tomatoes but need crushed tomatoes, drain off some of the excess juice and place the diced tomatoes in a food processor or blender. Pulse for just a few seconds.
That's it. You aren't trying to make tomato sauce. You just want to break the diced tomatoes down until they resemble canned crushed tomatoes. I used one can of actual crushed tomatoes and one can prepared this way, and it worked beautifully.
How to Get Really Smooth Tomato Soup
Use an immersion blender. I don't own one, but after making this soup I'm certainly seeing the appeal!
An immersion blender allows you to puree the tomatoes and softened onions right in the cooking pot without transferring hot soup anywhere.
If you don't have one, a regular blender or food processor works just fine. Work carefully in batches and don't overfill the container with hot soup.
You can also stop blending whenever the soup reaches the consistency you prefer. I wanted mine quite smooth, so I blended it thoroughly.
Premium Saltines: This is Not Negotiable
Okay, technically it's negotiable. But not at my house.
You can serve this beautiful homemade tomato soup with crusty artisan bread. You can make homemade croutons. You can grate Parmesan over the top. You can even make a gorgeous buttery grilled cheese sandwich for dipping. And you should!
But I'm still opening a sleeve of Premium Saltines.
Crumble them right into the bowl. Some will stay crispy. Some will soak up the creamy tomato soup. And that last spoonful with all of those soft, tomato-soaked crackers? That's the good stuff.
I've been eating tomato soup this way for as long as I can remember, and some traditions simply don't need improving.
What to Serve with Creamy Tomato Soup
A grilled cheese sandwich is the obvious choice, and for good reason. Crispy buttered bread, melted cheese, and creamy tomato soup were made for each other.
You can also serve this soup with:
- Premium Saltines
- Garlic parmesan bread crisps
- Cheesy Garlic bread
- Cornbread
- Dinner rolls
- A simple sandwich
- A green salad
For a light supper, tomato soup and grilled cheese are really all you need.
Tomato Soup for Sick Days
Chicken noodle soup might get most of the attention when someone isn't feeling well, but tomato soup has always belonged in that same category for me.
It's warm. It's familiar. It doesn't require a lot of fuss. And a bowl of creamy tomato soup with crackers is one of those meals that feels especially comforting when you aren't up to eating much.
Apparently it also works for car emergencies. I had planned to keep the leftovers from this batch for myself, but once word got out that I'd made tomato soup, that plan was over.
And that's okay. Some recipes are just meant to be shared.
Is Homemade Tomato Soup Expensive?
Not at all. That's another reason I love this recipe. The bulk of the soup comes from inexpensive canned tomatoes and chicken broth, and the remaining ingredients are things many of us already keep on hand.
Prices vary, of course, but I estimate my pot cost somewhere around $7–$8 and made approximately 6–8 servings.
The heavy cream is probably the most expensive single ingredient, but the recipe only calls for one cup. For a homemade meal that can feed several people, that's pretty hard to beat.
Variations
Tomato Basil Soup
If you want to take this in a tomato-basil direction, add ½ teaspoon dried basil along with the other seasonings.
You could also stir some chopped fresh basil into the finished soup.
Extra-Creamy Tomato Soup
Want it even richer? Add another ¼ cup heavy cream.
Spicy Tomato Soup
Add a pinch of cayenne pepper or crushed red pepper flakes.
Parmesan Tomato Soup
Stir freshly grated Parmesan into individual servings or sprinkle it over the top.
Chunky Tomato Soup
Prefer a more rustic soup? Blend it less thoroughly so some of the tomato and onion texture remains.
Storage and Reheating
Transfer leftover soup to shallow airtight containers and refrigerate promptly. Keep refrigerated leftovers for 3–4 days.
Reheat the soup gently on the stovetop, stirring occasionally. If it has thickened considerably in the refrigerator, add a splash of broth, milk, or cream until it reaches the consistency you like.
Frequently Asked Questions
Yes. Drain some of the excess liquid and pulse the diced tomatoes briefly in a food processor or blender until they resemble crushed tomatoes.
Tomatoes are naturally acidic, and canned tomatoes vary considerably from brand to brand. A little sugar balances that acidity without making the soup taste sugary. I used 2 teaspoons in this recipe.
Not technically, but I highly recommend it for this recipe. Blending is what creates that smooth, creamy texture. If you prefer chunky tomato soup, you can blend it only partially.
Absolutely. I did! Carefully process the soup in batches using a regular blender or food processor, then return it to the saucepan.
Yes, though the soup won't be quite as rich. Heavy cream gives this recipe its especially creamy texture and flavor.
Sure. The cornstarch simply gives the finished soup a little extra body. If you prefer a thinner tomato soup, leave it out.
Grilled cheese is a classic, but crackers, crusty bread, croutons, cornbread, or dinner rolls are all delicious. But you already know my vote. Pass the Premium Saltines.
More Homemade Soups and Stews
If you're looking for more cozy meals like this one, be sure to check out our Soups, Stews & Chili collection.
You might also enjoy:
Thanks for Stopping By!
If you make this soup and love it please leave a comment or review. And before you go, please pin some photos to your Pinterest boards!
About the Cook
Janice is one of the cooks and recipe developers behind Backyard Texas Grill, where she shares the kind of recipes she actually makes for family and friends.
She's especially fond of simple comfort foods—the sort of dishes that don't require expensive ingredients or complicated techniques and can easily be divided into containers and shared when somebody needs a meal.
That's exactly what happened with this creamy tomato soup. She managed to enjoy one bowl before most of the remaining soup was packed up and delivered to family members dealing with an unexpected car emergency.
She sent the Premium Saltines, too.
Some things are simply understood.
Grandma's Creamy Tomato Soup
This easy Grandma's Creamy Tomato Soup is made on the stovetop with canned tomatoes, chicken broth, simple seasonings, and heavy cream. Blended until silky smooth and lightly thickened, it's rich, economical, comforting, and even better than canned tomato soup.
Ingredients
- 3 tablespoons butter
- ½ cup finely diced yellow onion
- 2 cans (28 ounces each) crushed tomatoes
- 1½ cups chicken broth
- 1 chicken bouillon cube
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- 2 teaspoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 cup heavy cream
Instructions
- Melt the butter in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent.
- Add the crushed tomatoes, chicken broth, bouillon cube, salt, black pepper, onion powder, garlic powder, and sugar. Stir well.
- Bring to a gentle simmer. Reduce the heat and simmer uncovered for 20–30 minutes, stirring occasionally. Taste and adjust seasonings if necessary.
- Remove from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully puree the soup in batches using a blender or food processor, then return it to the saucepan.
- Whisk together the cornstarch and cold water. Stir the slurry into the blended soup and simmer gently for 1–2 minutes, until slightly thickened.
- Reduce the heat to low. Slowly stir in the heavy cream and heat for another 2–3 minutes.
- Taste and adjust the seasoning if needed. Serve hot with grilled cheese, bread, or plenty of Premium Saltines.
Notes
Diced tomato substitution: If you don't have enough crushed tomatoes, drain some of the excess juice from canned diced tomatoes and pulse them in a food processor or blender for a few seconds until they resemble crushed tomatoes.
Seasoning: Brands of canned tomatoes, broth, and bouillon vary in saltiness and acidity. These amounts worked well in my kitchen, but taste before serving and adjust the salt or sugar if necessary.
For the smoothest soup: An immersion blender is the easiest option. Blend thoroughly before adding the cream.
For a thinner soup: Omit the cornstarch slurry.
For tomato basil soup: Add ½ teaspoon dried basil during the simmer or stir fresh basil into the finished soup.
Serving suggestion: Premium Saltines strongly recommended. Possibly mandatory.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 239Total Fat: 21gSaturated Fat: 13gUnsaturated Fat: 8gCholesterol: 63mgSodium: 953mgCarbohydrates: 10gFiber: 1gSugar: 5gProtein: 3g
