Soup season is here and I am so ready for it! It’s so easy to make for dinners and it’s warm and comforting for the cooler months. Plus, this homemade creamy tomato soup is the only type of soup that requires you to eat it with grilled cheese! What’s funny about tomato soup though, is that tomato season is summer and who wants to eat soup in the summer? like weird. but… this soup is made with whole canned tomatoes so it can be made any time!
THE TOMATO SOUP EXPLAINED:
This tomato soup is rich, creamy, and spicy. It’s nothing like canned tomato soup, it’s bursting with robust flavor.
FAQS:
how do i store leftover tomato soup?
the tomato soup can be stored in an airtight container in the refrigerator for up to 4 days.
HOW TO MAKE THIS TOMATO SOUP:
In a dutch oven or a pot, with the heat set on medium, bring the whole peeled tomatoes, garlic, olive oil, salt, pepper, agave nectar, and red pepper flakes to a boil.
Pour the contents of the pot or dutch oven into a blender and blend until completely smooth, about 3 minutes. Transfer the soup back into the pot and reduce heat to low.
Add the milk and heavy cream and let simmer for about 5 minutes. Stir in freshly grated parmesan. Pour into bowls and top with sour cream, olive oil, flaky sea salt, and pepper. Serve with grilled cheese or buttery toasted croutons.
grocery list:
- canned whole peeled tomatoes
- garlic
- olive oil
- salt
- pepper
- agave nectar
- red pepper flakes
- milk
- heavy cream
- freshly grated parmesan
equipment list:
click here to purchase the equipment listed below
- dutch oven or a medium-large pot
- blender or immersion blender
- ladle
Homemade Creamy Tomato Soup
Ingredients
- 1 can whole peeled tomatoes
- 3 cloves garlic
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 2 tsp agave nectar
- 1 tsp red pepper flakes
- 1/4 cup milk
- 1/2 cup heavy cream
- 1/4 cup freshly grated parmesan
Instructions
- In a dutch oven or a pot, with the heat set on medium, bring the whole peeled tomatoes, garlic, olive oil, salt, pepper, agave nectar, and red pepper flakes to a boil.
- Pour the contents of the pot or dutch oven into a blender and blend until completely smooth, about 3 minutes. Transfer the soup back into the pot and reduce heat to low.
- Add the milk and heavy cream and let simmer for about 5 minutes. Stir in freshly grated parmesan. Pour into bowls and top with sour cream, olive oil, flaky sea salt, and pepper. Serve with grilled cheese or buttery toasted croutons.
If you loved this recipe for Homemade Creamy Tomato Soup make sure to check out my Cheeseburger Potato Soup and my One-Pot Buffalo Chicken Dip
