What Was the Best: Creamy Tomato Soup
A velvety tomato soup with fresh herbs and a touch of cream that's the ultimate comfort food, perfect for chilly days. This american-inspired soups ready in about 55 minutes pairs olive oil, large, finely diced onion, peeled and finely diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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, finely diced onion
- 2, peeled and finely diced carrots
- 2 stalks, finely diced celery
- 3 cloves, minced garlic
- 2 (28 oz) cans crushed tomatoes
- 4 cups low-sodium broth
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
- 1/2 cup heavy cream
- to taste salt
- 1/4 cup, chopped fresh basil
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely diced onion, 2 diced peeled carrots, and 2 diced celery stalks, cooking 8-10 minutes until softened and tender.
- Step 2: Add 3 minced garlic cloves and cook 1 minute until fragrant, stirring constantly.
- Step 3: Stir in 2 (28 oz) cans crushed tomatoes, 4 cups low-sodium broth, 1 tsp dried oregano, 1/2 tsp dried basil, and 1/4 tsp red pepper flakes. Bring to a simmer and cook 20 minutes, stirring occasionally.
- Step 4: Remove pot from heat and let cool 5 minutes. Use an immersion blender to puree until smooth (or carefully transfer to a blender in batches).
- Step 5: Return soup to pot and stir in 1/2 cup heavy cream. Heat over low heat for 5 minutes until warmed through (do not boil), stirring occasionally.
- Step 6: Season with salt to taste, then garnish with 1/4 cup chopped fresh basil before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does What Was the Best: Creamy Tomato Soup take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover What Was the Best: Creamy Tomato Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in What Was the Best: Creamy Tomato Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale What Was the Best: Creamy Tomato Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with What Was the Best: Creamy Tomato Soup?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
