Toggle Tomato Cream Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant tomato soup that transforms from a simple simmer to a luxurious cream soup with the addition of hidden cream, creating a satisfying texture shift upon stirring. This american-inspired soups (vegetarian) ready in about 40 minutes pairs olive oil, large, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large, diced onion
• 2 cloves, minced garlic
• 2 cups diced tomatoes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat, add 1 large diced onion, and cook for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until aromatic, then add 2 cups canned diced tomatoes and 2 cups vegetable broth, bringing to a simmer for 15 minutes.
3. Step 3: Remove from heat, let cool slightly, then blend with an immersion blender until completely smooth.
4. Step 4: Return to low heat, stir in 1/2 cup heavy cream until fully incorporated, and season with 1/4 tsp salt and 1/8 tsp black pepper. Simmer gently for 2 more minutes until heated through and the sauce coats the back of a spoon.