Creamy Herbed Tomato Soup
A velvety tomato soup simmered with fresh herbs, a hint of cream, and buttery richness. This wholesome yet indulgent recipe highlights the natural sweetness of ripe tomatoes and delivers cozy comfort in every spoonful.
Equipment
- 1 large saucepan or soup pot
- 1 wooden spoon
- 1 small mixing bowl
- 1 whisk or fork
- 1 Blender or Food Processor
- 1 ladle
Ingredients
- ½ cup 1 stick unsalted butter, divided
- 2 tablespoons extra virgin olive oil
- 1 large onion thinly sliced
- 4 sprigs fresh thyme or 1 teaspoon dried
- 4 large basil leaves chopped (or 1 teaspoon dried)
- Salt and freshly ground black pepper to taste
- 2 ½ pounds fresh tomatoes peeled and cored (or 1 can, 35 oz with liquid)
- 3 tablespoons tomato paste
- ⅓ cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 teaspoon granulated sugar
- 1 cup heavy cream
- Croutons for garnish (optional)
Instructions
- Prepare the Base Ingredients: Begin by placing a large, heavy-bottomed soup pot or saucepan over medium heat. Add ¼ cup (half a stick) of butter along with the olive oil. Allow the butter to melt completely until it turns glossy and aromatic. This blend of butter and oil not only prevents burning but also creates a rich foundation for the soup’s flavor.
- Sauté the Aromatic Vegetables and Herbs: Add the thinly sliced onion to the pot, followed by the thyme sprigs and chopped basil. Sprinkle in a light pinch of salt and freshly ground black pepper to season early. Stir frequently with a wooden spoon, letting the onions soften and turn translucent. This process should take about 6–8 minutes, allowing the herbs to release their oils and perfume the base with a delicate, savory aroma.
- Add Fresh Tomatoes and Tomato Paste: Next, stir in the peeled and cored fresh tomatoes along with the tomato paste. Mix thoroughly so the paste coats the onions and herbs, helping to intensify the tomato flavor. Simmer this mixture for about 10 minutes, stirring occasionally. During this time, the tomatoes will begin breaking down, creating a rustic and flavorful sauce-like base for the soup.
- Create a Smooth Flour Slurry: In a small mixing bowl, whisk together the all-purpose flour with about 5 tablespoons of broth until no lumps remain. This slurry will act as a gentle thickener for the soup without clumping. Make sure the mixture is smooth before proceeding—this step ensures your soup turns silky instead of grainy.
- Blend the Slurry with the Tomato Mixture: Slowly pour the prepared flour slurry into the simmering tomato base while stirring constantly. This prevents lumps and helps the flour incorporate seamlessly. Once blended, add the remaining broth to the pot. Stir well to combine everything into a smooth consistency. Let the soup simmer gently over medium-low heat for about 30 minutes, stirring every few minutes to prevent sticking or scorching at the bottom.
- Puree the Soup Until Silky Smooth: After simmering, remove the pot from the heat and allow it to cool slightly for safety. Working in batches, carefully transfer the soup to a blender or food processor. Puree until completely smooth and velvety. If using a blender, cover loosely and vent the lid slightly to let steam escape—this prevents accidents from hot liquid pressure. Return the pureed soup back into the pot.
- Enhance with Sugar and Cream: Place the pot back over low heat. Stir in the granulated sugar to balance acidity and round out the flavors. Slowly pour in the heavy cream, stirring gently until fully combined. Let the soup simmer for another 5 minutes, stirring occasionally. This step transforms the soup into a rich, creamy, and luscious dish that feels indulgent yet comforting.
- Finish with Buttery Richness: To finish, add the remaining ¼ cup of butter to the hot soup. Stir until the butter melts completely, giving the soup a final glossy texture and a luxurious mouthfeel. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve and Garnish: Ladle the hot soup into bowls. For extra flavor and texture, garnish with crunchy croutons, a drizzle of olive oil, or a sprinkle of fresh herbs. Serve immediately with crusty bread, grilled cheese sandwiches, or a side salad for a complete meal.
Notes
- Use fresh, ripe tomatoes for the brightest flavor, but canned tomatoes work well when out of season.
- A flour slurry helps thicken the soup while keeping it smooth and creamy.
- Herbs like basil and thyme add depth, but you can experiment with rosemary, oregano, or parsley.
- Sugar balances the acidity of the tomatoes without making the soup taste sweet.
- Adding the butter at the end gives the soup a glossy finish and richer taste.
- Blend carefully in batches—never overfill your blender with hot soup.
- Heavy cream creates velvety richness, but you can substitute with half-and-half or coconut milk.
- The soup freezes beautifully, making it a great make-ahead option.
- Croutons, grilled cheese, or a sprinkle of Parmesan elevate this dish.
- Adjust thickness with extra broth if you prefer a lighter consistency.
