This creamy tomato soup is loaded with flavor, uses simple ingredients, and only takes 15 minutes to make. Delish!
Creamy tomato soup is where it’s at.
But know what’s even better? Fire-roasted creamy tomato soup. It will have your tastebuds on fire! Not in a spicy way though- in a scrumptious deliciousness flavor way. ;)
Simple Ingredients Used to Make This Creamy Tomato Soup
- 1 28-ounce can of fire-roasted diced tomatoes
- Butter (or olive oil)
- Onion
- Garlic
- Chicken (or veggie) broth
- Italian seasoning
- Freshly chopped basil
- Heavy whipping cream (or half and half)
How This Creamy Tomato Soup is Made in 15 Minutes
- Saute onions in butter or olive oil until translucent. Add garlic and sauté for 1-2 minutes until fragrant.
- Add in tomatoes, broth, Italian seasoning, salt, and basil. Stir. Bring to boil. Simmer for 10 minutes.
- Using an immersion blender blend the soup until smooth. Add in heavy whipping cream (or half and half) and stir to combine.
- Serve!
Swag We Used to Make This Creamy Tomato Soup
*affiliate links below
- Lodge Enameled Cast Iron Dutch Oven in Oyster White – Y’all this dutch oven is so budget friendly and you can use it for all your one pot meals, soups, well almost anything! #winning! They have a variety of colors (each color has it’s own price). We chose oyster white because it’s pretty and it was the cheapest! ;) Get it here >> http://amzn.to/2tn16Jk
- Immersion Blender – we use our immersion blender A LOT. Especially to make soups. It’s much easier than transferring batches of hot soup into a regular blender. We have it in red, but it comes in a variety of colors and each color has it’s own price. Pretty budget friendly too! Get it here: http://amzn.to/2kloXcu.
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15 Minute Fire-Roasted Creamy Tomato Soup
Prep
Cook
Total
Yield 4-6 servings
This creamy tomato soup is loaded with flavor, uses simple ingredients, and only takes 15 minutes to make. Delish!
Ingredients
- 2 Tablespoons butter (or olive oil)
- 4-5 garlic cloves, minced
- 4 cups chicken (or veggie) broth
- 1 28oz can fire-roasted diced tomatoes
- 1/2 teaspoon Italian seasoning
- 1/4 cup freshly chopped basil
- 1 cup heavy whipping cream (or half and half)
- 1 teaspoon salt
Instructions
- Heat butter (or oil) in large saucepan or dutch oven over med-high heat. Add onion and sauté for 4-6 minutes, or until onions are soft and translucent. Add garlic and sauté for 1-2 minutes, until fragrant, stirring occasionally.
- Add in tomatoes, broth, italian seasoning, salt, and basil. Stir to combine. Bring to a boil. Stir. Reduce heat to med-low. Simmer for 10 minutes.
- Using an immersion blender, blend until soup is smooth. Add whipping cream to soup. Stir. Season with salt and pepper, to taste. Serve with extra fresh basil, if desired.
This delish post contains affiliate links to our fav online store, Amazon. The links are products we use and love. Promise.
I love a simple tomato soup and you definitely have the makings of a good one! Butter, but I would avoid the olive oil. Heavy cream, but I would avoid the half and half. lol. You see where I am going with this, right? I have used both of those substitutes, but to me, there is not much better than diced up tomatoes served up in a slurry of creamy calories.
I, myself am a butter and heavy cream girl, so I totally get where you’re going with this! Ha! Slurry of creamy calories in food? Sign me up, baby!