YumVerseEats
Get New Recipes Weekly
Quick weeknight dinners, tested and ready.
No spam, unsubscribe anytime.
Creamy Tomato Soup
10
min active
·
4
servings
·
30
min total
Smooth, velvety tomato soup with a rich depth of flavor, ready in 30 minutes.
Avo's Tip
Blend carefully while hot.
No canned tomatoes? Roast 2 lbs of fresh tomatoes at 400°F until blistered, then blend.
Dairy-free? Full-fat coconut milk substitutes for heavy cream.
No butter for sautéing? Olive oil works just as well to soften the aromatics.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I make it dairy-free?
Use coconut milk.
Is it freezer-friendly?
Freeze before cream.
How to thicken?
Simmer uncovered.
Storage & Reheating
Fridge: Store in containter for up to 4 days.
Why It Works
Blending creates richness with minimal effort.
Popular This Week
15
min active
·
45
min total
10
min active
·
30
min total
15
min active
·
30
min total
20
min active
·
30
min total
10
min active
·
25
min total
Ingredients
1
Canned tomatoes
2
Onion
3
Garlic
4
Cream
5
Olive oil
Instructions
1
Heat olive oil in a large pot over medium heat. Add the diced onion and cook 5 minutes until softened. Add the garlic and cook 30–60 seconds until fragrant.
2
Add the canned tomatoes and stir to combine. Season with salt and pepper.
3
Bring to a simmer, reduce heat to medium-low, and cook 15 minutes to let the flavors develop.
4
Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer in batches to a blender.
5
Stir in the cream and heat gently for 2–3 minutes. Taste and adjust seasoning. Serve with crusty bread.
Quick Fixes
Too acidic: Add a pinch of sugar or a small knob of butter — both neutralize sharpness from canned tomatoes.
Cream curdling: Add cream off heat or on very low heat — never boil after adding dairy.
ingrediENTS
—
1
Canned tomatoes
—
2
Onion
—
3
Garlic
—
4
Cream
—
5
Olive oil
instructions
1
Heat olive oil in a large pot over medium heat. Add the diced onion and cook 5 minutes until softened. Add the garlic and cook 30–60 seconds until fragrant.
2
Add the canned tomatoes and stir to combine. Season with salt and pepper.
3
Bring to a simmer, reduce heat to medium-low, and cook 15 minutes to let the flavors develop.
4
Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer in batches to a blender.
5
Stir in the cream and heat gently for 2–3 minutes. Taste and adjust seasoning. Serve with crusty bread.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Creamy Tomato Soup
10
min active
·
30
min total
·
4
servings
You Might Also Like
One-Pot Pasta
Easy one-pot pasta with sausage, spinach, and a creamy tomato basil sauce in 30 minutes.
10
min active
·
25
min total
DINNER
Authentic Mexican Street Corn (Elote)
Grilled corn with creamy sauce, cotija cheese, and chili — bold street flavor at home.
15
min active
·
25
min total
SIDE
.jpg)
Recipe Card
Your first week of dinners, free.
5 recipes, one shopping list, Sunday prep plan — instant download.