Creamy Tomato Soup

Name: Creamy Tomato Soup
Total time: 30 min
Yield: 4 people
Ingredients: 1.75 lb Tomatoes; 1 pc White Onion; 4 cloves Garlic; 1 tbsp Olive Oil; 2 tbsp Butter; 2 tbsp Tomato Paste; 1 tbsp Vegetable Broth Powder; 2 cup Water; 0.5 cup Milk; 3 tbsp Cream Cheese; 1 tsp White Sugar; 1 tsp Sea Salt; 0.5 tsp Black Pepper

Vegetarian • Gluten-FreeUnder 30 MinsStovetop • One-PotDinner • LunchComfort Food

Easy

30min

210kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A velvety, rich, and deeply savory homemade tomato soup made with fresh tomatoes and a luscious touch of cream cheese and milk.

There is nothing quite as comforting as a warm bowl of Creamy Tomato Soup on a chilly day. This homemade Creamy Tomato Soup takes classic flavors and elevates them into a velvety, luxurious bowl of comfort that pairs perfectly with a crispy grilled cheese sandwich or a slice of your wholewheat bread. Making Creamy Tomato Soup from scratch using fresh, ripe tomatoes provides a depth of sweet, tangy flavor that canned versions simply cannot match. By caramelizing the onions and garlic alongside a generous spoonful of tomato paste, you build a robust and deeply savory base. Since traditional heavy cream can sometimes mask the bright flavor of the tomatoes, this recipe uses a brilliant chef's secret: a combination of milk and a touch of cream cheese. The cream cheese melts into the warm broth, emulsifying perfectly to create a luscious, silky texture with a slight tang that beautifully complements the natural sweetness of the tomatoes. A pinch of sugar rounds out the acidity, while a little butter adds that final glossy finish. Whether you serve this Creamy Tomato Soup as a quick weeknight dinner or an elegant appetizer, it is guaranteed to become a household favorite. Do not forget to blend it thoroughly for that flawless, creamy mouthfeel!

Ingredients

800 g Tomatoes (about 6-8 medium tomatoes)
1 pc White Onion (medium, chopped)
4 cloves Garlic (minced)
1 tbsp Olive Oil
30 g Butter (about 2 tbsp)
2 tbsp Tomato Paste
1 tbsp Vegetable Broth Powder
480 ml Water
120 ml Milk
50 g Cream Cheese (about 3 tbsp)
1 tsp White Sugar
1 tsp Sea Salt (to taste)
0.5 tsp Black Pepper

Instructions

1
Place a large pot over medium heat and add the olive oil and butter.
2
Once the butter is melted, add the chopped white onion and sauté for about 5 minutes until soft and translucent.
3
Stir in the minced garlic and cook for 1 minute until fragrant.
4
Add the tomato paste and stir well, letting it cook for 2 minutes to deepen its flavor and caramelize slightly.
5
Chop the fresh tomatoes and add them to the pot along with the vegetable broth powder, water, white sugar, sea salt, and black pepper.
6
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes to allow the tomatoes to break down and the flavors to meld.
7
Remove the pot from the heat. Carefully use an immersion blender (or transfer in batches to a standard blender) and blend the soup until completely smooth.
8
Return the blended soup to low heat. Whisk in the milk and the cream cheese until the cream cheese is fully melted and the soup is beautifully creamy.
9
Taste and adjust seasoning if necessary, then ladle into bowls and serve warm.

Chef's Tips

•If your tomatoes aren't very ripe, adding an extra pinch of sugar will help balance the acidity perfectly.
•For an extra smooth texture, you can pass the blended soup through a fine-mesh sieve before adding the milk and cream cheese.
•Serve this with a slice of toasted wholewheat bread or a classic grilled cheese sandwich for the ultimate comfort meal.

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