Creamy Tomato Soup
You know those nights when the pantry’s looking pretty bare and you’re thisclose to ordering takeout? That’s exactly when this tomato soup saves the day. I discovered it during a snowstorm when all I had were some cans of tomatoes and an onion that had seen better days.

The real game-changer here isn’t fancy ingredients – it’s fire-roasted tomatoes. They add this subtle smokiness that makes people think you spent way more time on this than you actually did. Trust me, nobody needs to know it took 25 minutes.

And while we’re being honest, yes, you could use any tomatoes. But fire-roasted ones are worth tracking down. They’re the difference between “oh, tomato soup” and “wait, what’s IN this?”

What You’ll Need
For the Base:
- 3 tablespoons olive oil or butter
- 1 medium or large onion
- 3 cloves garlic
- 1 & 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
For the Soup:
- 1 28-oz can whole tomatoes
- 1 15-oz can fire-roasted diced tomatoes
- 4 cups chicken broth
- 1/2 to 1 cup cream
- 1/2 cup fresh basil, chopped
Seasonings:
- 1/4 teaspoon red pepper flakes
- 1 tablespoon dried oregano
- 1/2 teaspoon dried basil

Steps
- Heat your large soup pot over medium-high heat. Add oil or butter and wait until it’s shimmering hot.
- Drop in your chopped onion and all the seasonings (salt, pepper, red pepper flakes, oregano, dried basil). Let everything get friendly for 5-8 minutes until the onions turn golden brown.
- Toss in the minced garlic and let it cook for just a minute – any longer and it’ll get bitter.
- Pour in both cans of tomatoes (juice and all) plus the chicken broth. Crank the heat to high and wait for it to boil.
- Once boiling, drop the heat to low and let it simmer. 10 minutes minimum, 45 if you’ve got time to kill.
- Turn off the heat and blend until smooth with an immersion blender. If using a regular blender, let it cool a bit first and work in small batches.
- Stir in the cream gradually – start with 1/2 cup and add more if you want it richer.
- Finish with fresh basil and serve hot.

Substitutions That Actually Work
- Coconut milk instead of cream: Use full-fat coconut milk for the same richness. Start with 1/2 cup.
- Vegetable broth for chicken broth: Use the same amount, but add 1 teaspoon of soy sauce for depth.
- Fresh oregano for dried: Use 3 tablespoons fresh instead of 1 tablespoon dried.
Making It Diabetes-Friendly
- Replace cream with unsweetened almond milk mixed with 2 tablespoons of cream cheese
- Use 2 cups chicken broth and 2 cups cauliflower puree to lower carbs
- Skip any added sugar that might be in your broth – look for sugar-free versions
- Serve with cloud bread instead of regular grilled cheese
Tips & Storage
- Store in an airtight container for up to 5 days in the fridge
- Freeze portions in silicone molds for up to 3 months – thaw overnight in fridge
- If soup thickens after storing, thin with broth when reheating
- For meal prep, make everything except adding the cream – stir that in when reheating