22 Delicious Tomato Soup Recipes to Savor

Zesty, comforting, and endlessly versatile—tomato soup is the ultimate bowl of cozy. Whether you’re craving a quick weeknight dinner, a creamy classic, or a bold new twist, we’ve gathered 22 mouthwatering recipes that celebrate this beloved comfort food. Get ready to find your new favorite and warm up from the inside out. Let’s dive in!

Classic Creamy Tomato Soup

Viral comfort just got a major upgrade. This creamy tomato soup delivers nostalgic flavor with modern simplicity. Grab your blender and transform basic ingredients into silky perfection.

Ingredients

For the base:
– 2 tbsp olive oil
– 1 medium yellow onion, chopped
– 2 cloves garlic, minced

For the soup:
– 2 (28 oz) cans whole peeled tomatoes
– 2 cups vegetable broth
– 1/2 cup heavy cream
– 1 tsp sugar
– 1 tsp salt
– 1/2 tsp black pepper

For serving:
– 1/4 cup fresh basil leaves
– 4 slices crusty bread

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add chopped onion and cook for 5 minutes, stirring frequently, until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Pour in both cans of tomatoes with their juices and 2 cups vegetable broth.
5. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
6. Carefully transfer hot soup to a blender in batches, filling only halfway each time.
7. Blend on high speed for 1 minute until completely smooth and no chunks remain.
8. Return blended soup to the pot over low heat.
9. Stir in 1/2 cup heavy cream, 1 tsp sugar, 1 tsp salt, and 1/2 tsp black pepper.
10. Heat for 3 minutes, stirring constantly, until warmed through but not boiling.
11. Toast 4 slices of crusty bread until golden brown while soup heats.
12. Ladle soup into bowls and top with fresh basil leaves.

Expect velvety texture that coats your spoon beautifully. The cream balances the tomatoes’ bright acidity while subtle sweetness rounds out each sip. Dunk that toasted bread for the ultimate cozy crunch or swirl in a spoonful of pesto for herbal complexity.

Roasted Red Pepper and Tomato Soup

Tired of boring canned soup? This roasted red pepper and tomato version delivers restaurant-quality flavor in under an hour. Grab your blender—this creamy dream is about to become your new cold-weather obsession.

Ingredients

For roasting:
– 4 large red bell peppers, halved and seeded
– 6 medium Roma tomatoes, halved
– 1 medium yellow onion, quartered
– 4 garlic cloves, peeled
– 2 tablespoons olive oil
For the soup base:
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 425°F.
2. Arrange pepper halves, tomato halves, onion quarters, and garlic cloves on a baking sheet.
3. Drizzle vegetables with 2 tablespoons olive oil, ensuring all surfaces are coated.
4. Roast vegetables for 25-30 minutes until peppers are charred and tomatoes are collapsed.
5. Transfer roasted peppers to a bowl and cover with plastic wrap for 10 minutes—this steam-loosens skins for easy peeling.
6. Peel skins from all pepper halves using your fingers.
7. Combine peeled peppers, roasted tomatoes, onions, and garlic in a blender.
8. Add 4 cups vegetable broth to the blender.
9. Blend mixture on high speed for 60 seconds until completely smooth.
10. Pour blended soup into a large pot over medium heat.
11. Stir in 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
12. Simmer soup for 15 minutes, stirring occasionally to prevent sticking.
13. Reduce heat to low and stir in 1/2 cup heavy cream.
14. Heat for 3 more minutes until warmed through—don’t boil after adding cream to prevent curdling.

The velvety texture coats your spoon while the smoky paprika enhances the natural sweetness of roasted peppers. Swirl in extra cream for presentation or top with homemade croutons for satisfying crunch contrast.

Spicy Tomato Basil Soup

Perfect for those chilly evenings when you need serious comfort. This spicy tomato basil soup delivers bold flavor in under 30 minutes. Grab your blender and let’s transform simple ingredients into something spectacular.

Ingredients

• For the base:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
• For the soup:
  • 2 (28-ounce) cans crushed tomatoes
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 2 cans crushed tomatoes and 1 cup vegetable broth.
5. Add 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes.
7. Remove the pot from heat and stir in 1/2 cup heavy cream.
8. Carefully transfer the soup to a blender in batches.
9. Add 1/4 cup fresh basil leaves to the blender.
10. Blend on high for 2 minutes until completely smooth.
11. Return the blended soup to the pot and warm over low heat for 3 minutes.

Mouthfeel is velvety smooth with a gentle heat that builds. The fresh basil cuts through the richness beautifully. Serve it with grilled cheese croutons or swirl in extra cream for an Instagram-worthy presentation.

Chilled Gazpacho with Fresh Tomatoes

Let’s make the ultimate summer sip—no cooking required! Grab those ripe tomatoes and blend your way to a refreshing, vibrant bowl of chilled gazpacho that’s packed with flavor and ready in minutes.

Ingredients

• For the base:
  • 2 pounds ripe tomatoes, cored and roughly chopped
  • 1/2 cup cold water
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
• For the aromatics:
  • 1 small cucumber, peeled and chopped
  • 1/2 red bell pepper, chopped
  • 1/4 red onion, chopped
  • 1 garlic clove, minced
• For garnish:
  • 1/4 cup chopped fresh basil

Instructions

1. Combine the tomatoes, cucumber, bell pepper, red onion, and garlic in a blender.
2. Add the cold water, olive oil, red wine vinegar, salt, and black pepper to the blender.
3. Blend on high speed for 60–90 seconds until completely smooth and no chunks remain. Tip: Use ripe, in-season tomatoes for the sweetest, most vibrant flavor.
4. Pour the mixture through a fine-mesh strainer into a large bowl to remove any seeds and skins.
5. Press down on the solids with a spatula to extract all the liquid, then discard the pulp.
6. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to overnight. Tip: Chilling intensifies the flavors and gives the gazpacho its signature refreshing chill.
7. Stir the gazpacho well before serving to recombine any separated liquids.
8. Ladle into chilled bowls and top with the chopped fresh basil. Tip: For an extra kick, drizzle with additional olive oil just before serving.

This gazpacho delivers a silky-smooth texture with a bright, tangy kick from the vinegar and a subtle garlic warmth. Try serving it in shot glasses for a fun appetizer or topped with diced avocado for a creamy contrast.

Hearty Tomato and Lentil Soup

Y’all need this cozy hug in a bowl STAT. Grab your Dutch oven—we’re making the ultimate comfort food that’s secretly healthy. Your future self will thank you.

Ingredients

For the aromatics:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 garlic cloves, minced
– 2 medium carrots, diced
– 2 celery stalks, diced

For the soup base:
– 1 cup brown lentils, rinsed
– 6 cups vegetable broth
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1 bay leaf

For finishing:
– 2 tbsp balsamic vinegar
– 1 tsp salt
– ½ tsp black pepper
– ¼ cup chopped fresh parsley

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add diced onion, carrots, and celery—sauté for 8 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add 1 cup rinsed brown lentils, stirring to coat with oil.
5. Pour in 6 cups vegetable broth and 28 oz crushed tomatoes.
6. Add 1 tsp dried thyme, 1 tsp smoked paprika, and 1 bay leaf.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 35 minutes.
8. Remove bay leaf and stir in 2 tbsp balsamic vinegar.
9. Season with 1 tsp salt and ½ tsp black pepper.
10. Stir in ¼ cup chopped fresh parsley just before serving.

Get ready for that velvety texture where lentils melt into tomato richness. Garlicky bread dunked in this is mandatory—trust me. Leftovers taste even better tomorrow when flavors fully marry.

Tomato Bisque with Garlic Croutons

Kickstart your comfort food game with this velvety tomato bisque. Roast tomatoes until caramelized, then blend into silky perfection. Top with crispy garlic croutons for that crunch factor.

Ingredients

For the Tomato Bisque

– 2 lbs Roma tomatoes, halved
– 3 tbsp olive oil
– 1 medium yellow onion, diced
– 4 garlic cloves, minced
– 1/4 cup tomato paste
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1 tsp dried basil
– 1/2 tsp smoked paprika
– Salt and black pepper to taste

For the Garlic Croutons

– 3 cups cubed bread (1-inch pieces)
– 2 tbsp olive oil
– 2 garlic cloves, minced
– 1/4 tsp salt

Instructions

1. Preheat your oven to 400°F.
2. Arrange tomato halves cut-side up on a baking sheet.
3. Drizzle tomatoes with 2 tablespoons olive oil and season with salt and pepper.
4. Roast tomatoes for 25-30 minutes until edges are slightly charred.
5. Heat 1 tablespoon olive oil in a large pot over medium heat.
6. Sauté diced onion for 5-7 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in tomato paste and cook for 2 minutes to deepen flavor.
9. Add roasted tomatoes, vegetable broth, dried basil, and smoked paprika to the pot.
10. Simmer the mixture for 20 minutes, stirring occasionally.
11. Carefully transfer the soup to a blender and blend until completely smooth.
12. Return the blended soup to the pot over low heat.
13. Stir in heavy cream until fully incorporated.
14. For the croutons, toss bread cubes with 2 tablespoons olive oil, minced garlic, and salt.
15. Spread bread cubes on a baking sheet in a single layer.
16. Bake at 400°F for 8-10 minutes until golden brown and crisp.
17. Ladle the bisque into bowls and top with garlic croutons.

Nothing beats the silky texture that glides across your spoon. The roasted tomatoes deliver deep, caramelized sweetness balanced by creamy richness. Serve it alongside a grilled cheese sandwich for the ultimate cozy meal.

Tuscany-Inspired Tomato and Bread Soup

Overslept and craving comfort? This rustic Tuscan soup transforms stale bread into silky perfection. Grab your tomatoes—we’re making magic in 30 minutes flat.

Ingredients

• For the base:
  • 3 tbsp olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 (28 oz) can crushed tomatoes
  • 4 cups vegetable broth
• For finishing:
  • 4 cups day-old crusty bread, torn into 1-inch pieces
  • 1/4 cup fresh basil, chopped
  • 1/2 tsp red pepper flakes
  • Salt

Instructions

1. Heat 3 tbsp olive oil in a large pot over medium heat for 90 seconds.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring frequently, until translucent.
3. Stir in 3 minced garlic cloves and cook for 60 seconds until fragrant.
4. Pour in 1 can crushed tomatoes and 4 cups vegetable broth.
5. Tip: Scrape the bottom of the pot to lift any browned bits for deeper flavor.
6. Bring the soup to a boil over high heat.
7. Reduce heat to low and simmer uncovered for 15 minutes.
8. Add 4 cups torn bread pieces to the pot.
9. Tip: Press bread down with a spoon until fully submerged.
10. Simmer for 8 more minutes, stirring occasionally, until bread breaks down and thickens the soup.
11. Remove pot from heat.
12. Stir in 1/4 cup chopped basil, 1/2 tsp red pepper flakes, and 1 tsp salt.
13. Tip: For extra richness, drizzle with olive oil just before serving.

Keep it rustic—the bread creates a velvety texture that hugs each tomatoey spoonful. Knock back a bowl with grated Parmesan or top with a poached egg for brunch-level luxury.

Tomato and Roasted Garlic Soup

Omg, this tomato and roasted garlic soup will absolutely blow your mind. Roast that garlic until it’s caramelized perfection, then blend it into the creamiest, dreamiest soup ever. Get ready to impress everyone with this cozy bowl of comfort.

Ingredients

For roasting the garlic

– 2 whole garlic heads
– 2 tablespoons olive oil
– ¼ teaspoon salt

For the soup base

– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 2 (28-ounce) cans whole peeled tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried basil
– ½ teaspoon black pepper
– ½ cup heavy cream
– Salt to taste

Instructions

1. Preheat your oven to 400°F.
2. Slice the top quarter off both garlic heads to expose the cloves.
3. Drizzle 1 tablespoon olive oil over each garlic head.
4. Sprinkle ⅛ teaspoon salt over each garlic head.
5. Wrap each garlic head tightly in aluminum foil.
6. Roast the garlic packets on a baking sheet for 45 minutes until the cloves are soft and golden brown.
7. Remove the garlic from the oven and let it cool for 15 minutes.
8. Squeeze the roasted garlic cloves out of their skins into a small bowl.
9. Heat 2 tablespoons olive oil in a large pot over medium heat.
10. Add the diced onion and cook for 8 minutes until translucent and fragrant.
11. Add the roasted garlic paste to the pot and stir for 1 minute.
12. Pour in both cans of tomatoes with their juices.
13. Add the vegetable broth, dried basil, and black pepper.
14. Bring the mixture to a boil, then reduce heat to low.
15. Simmer uncovered for 25 minutes, stirring occasionally.
16. Remove the pot from the heat and let it cool for 10 minutes.
17. Carefully transfer the soup to a blender in batches.
18. Blend each batch until completely smooth, about 2 minutes per batch.
19. Return the blended soup to the pot over low heat.
20. Stir in the heavy cream until fully incorporated.
21. Heat the soup for 5 minutes until warmed through, but do not boil.
22. Taste and add salt if needed.

Fantastic texture comes from that thorough blending, creating velvety smoothness with subtle roasted garlic chunks. The flavor profile balances sweet roasted garlic against bright tomato acidity, finished with creamy richness. Serve it with grilled cheese croutons or swirl in pesto for an extra flavor boost that takes this classic to new heights.

Indian-Style Spiced Tomato Soup

Unlock next-level comfort with this Indian-spiced tomato soup. Transform basic pantry staples into a vibrant, aromatic bowl of warmth. Your taste buds won’t know what hit them.

Ingredients

For the base:
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 garlic cloves, minced

For the spices:
– 1 tsp cumin seeds
– 1 tsp garam masala
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper

For the soup:
– 1 (28 oz) can crushed tomatoes
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1 tsp salt

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 tsp cumin seeds and toast for 30 seconds until they pop and release aroma.
5. Sprinkle in 1 tsp garam masala, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, stirring for 30 seconds to bloom the spices.
6. Pour in 1 can crushed tomatoes and 4 cups vegetable broth, scraping the bottom of the pot.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
8. Carefully transfer the soup to a blender and blend on high for 1 minute until completely smooth.
9. Return the blended soup to the pot over low heat.
10. Stir in 1/2 cup heavy cream and 1 tsp salt until fully incorporated.
11. Heat for 3 more minutes until warmed through, but do not boil.

This velvety soup delivers a perfect balance of creamy tomato richness and warm Indian spices. The garam masala adds complex warmth while the cayenne provides subtle heat. Try swirling in extra cream and serving with naan for dipping to make it a complete meal.

Chunky Tomato and Vegetable Soup

Packed with garden goodness, this chunky tomato and vegetable soup brings serious comfort. Grab your Dutch oven and let’s transform simple ingredients into a vibrant, soul-warming bowl. You’ll want to make a double batch—trust me.

Ingredients

For the Base:

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 large carrots, chopped into ½-inch pieces
• 2 celery stalks, chopped into ½-inch pieces

For the Soup:

• 1 (28 oz) can crushed tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 medium zucchini, chopped into ½-inch pieces
• 1 (15 oz) can cannellini beans, drained and rinsed
• 2 cups fresh spinach
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat for 1 minute.
2. Add 1 diced onion, 3 minced garlic cloves, 2 chopped carrots, and 2 chopped celery stalks.
3. Sauté vegetables for 8 minutes, stirring occasionally, until onions turn translucent.
4. Pour in 1 can crushed tomatoes and 4 cups vegetable broth.
5. Stir in 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper.
6. Tip: For deeper flavor, let the soup base simmer uncovered for 10 minutes before adding remaining vegetables.
7. Add 1 chopped zucchini and 1 can drained cannellini beans.
8. Bring soup to a gentle boil, then reduce heat to low.
9. Cover and simmer for 20 minutes, until carrots and zucchini are fork-tender.
10. Tip: Don’t overcook the zucchini—it should still have a slight bite for optimal texture.
11. Turn off heat and stir in 2 cups fresh spinach until just wilted, about 2 minutes.
12. Tip: For creamier soup, blend half the mixture with an immersion blender before adding spinach.

Know that each spoonful delivers tender vegetable chunks swimming in a robust tomato broth. The cannellini beans add creamy contrast while smoked paprika lends subtle smokiness. Serve it alongside crusty garlic bread for dipping, or top with grated Parmesan and fresh basil for an extra flavor boost.

Tomato and Rice Soup with Herbs

Let’s transform basic pantry staples into a soul-warming masterpiece. Load up that Dutch oven—this tomato and rice soup delivers serious comfort with minimal effort. Layer those flavors and watch magic happen.

Ingredients

For the base:
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 garlic cloves, minced

For the soup:
– 1 (28 oz) can crushed tomatoes
– 4 cups vegetable broth
– 1 cup long-grain white rice
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1 bay leaf
– 1 tsp salt
– ½ tsp black pepper

For finishing:
– ¼ cup fresh parsley, chopped
– 2 tbsp fresh basil, chopped

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring frequently, until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 1 can crushed tomatoes and scrape any browned bits from the pot bottom.
5. Add 4 cups vegetable broth, 1 cup rice, 1 tsp oregano, 1 tsp thyme, 1 bay leaf, 1 tsp salt, and ½ tsp pepper.
6. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid.
7. Simmer for 20 minutes without lifting the lid to ensure perfect rice texture.
8. Remove from heat and discard the bay leaf.
9. Stir in ¼ cup chopped parsley and 2 tbsp chopped basil just before serving.

Hearty and deeply satisfying, this soup achieves a velvety texture where rice absorbs the bright tomato broth. The fresh herbs provide a vibrant finish that cuts through the richness beautifully. Serve it with crusty bread for dipping or top with a sprinkle of Parmesan for extra umami depth.

Smoky Chipotle Tomato Soup

Kickstart your cozy season with this fiery twist on classic tomato soup. Smoky chipotle transforms humble ingredients into a bold, soul-warming bowl that’s ready in under 30 minutes. Get ready to dunk, dip, and devour.

Ingredients

For the base:
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 garlic cloves, minced

For the soup:
– 2 (28 oz) cans crushed tomatoes
– 2 cups vegetable broth
– 2-3 chipotle peppers in adobo sauce, minced
– 1 tsp ground cumin
– 1/2 cup heavy cream
– Salt to taste

For serving:
– Fresh cilantro leaves
– Crusty bread

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add diced yellow onion and cook for 5 minutes, stirring occasionally until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in 2 cans of crushed tomatoes and 2 cups vegetable broth.
5. Add minced chipotle peppers and 1 tsp ground cumin.
6. Tip: For extra smoky flavor, include 1 tbsp of the adobo sauce from the chipotle can.
7. Bring soup to a boil, then reduce heat to low.
8. Simmer uncovered for 15 minutes, stirring every 5 minutes.
9. Tip: Use an immersion blender directly in the pot to puree until completely smooth.
10. Stir in 1/2 cup heavy cream until fully incorporated.
11. Season with salt, starting with 1 tsp and adjusting as needed.
12. Tip: For a dairy-free version, substitute coconut milk for the heavy cream.
13. Ladle soup into bowls and garnish with fresh cilantro leaves.
14. Serve immediately with crusty bread for dipping.

Nothing beats the velvety texture that coats your spoon with each smoky, slightly spicy bite. The chipotle brings subtle heat that builds without overwhelming, while the cream adds luxurious richness. Try topping with crispy tortilla strips or swirling in a spoonful of Greek yogurt for extra creaminess.

Tomato and Cream Cheese Soup

Every spoonful of this creamy dream delivers pure comfort. Elevate your soup game with tangy tomatoes and rich cream cheese that blend into silky perfection.

Ingredients

For the base:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced

For the tomato mixture:

• 2 (14.5 oz) cans diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For finishing:

• 8 oz cream cheese, cubed and softened
• 1/2 cup heavy cream
• 2 tablespoons fresh basil, chopped

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and sauté for 5 minutes until translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 2 cans of diced tomatoes with their juices.
5. Add 4 cups vegetable broth, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
6. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
7. Remove the pot from heat and let cool for 5 minutes.
8. Carefully transfer the soup in batches to a blender, filling only halfway each time.
9. Blend each batch on high for 45 seconds until completely smooth.
10. Return the blended soup to the pot over low heat.
11. Whisk in 8 oz softened cream cheese cubes until fully melted and incorporated.
12. Stir in 1/2 cup heavy cream and heat for 3 minutes until warmed through.
13. Mix in 2 tablespoons fresh chopped basil just before serving.

Conclusion

Ultimately, this collection proves there’s a perfect tomato soup for every taste and occasion. We hope these recipes inspire you to get cooking! Don’t forget to leave a comment with your favorite, and if you loved this roundup, please share it on Pinterest for other soup lovers to discover.

Lorraine Koller