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Creamy tomato soup

Every time I eat creamy tomato soup I come back to one thing: it tastes like thinned out marinara sauce. Does anyone else think that? Why can’t I get past that?! I keep telling myself it’s soup–it’s not pasta sauce. But my brain freezes up and all I can see it pizza in my head. 

creamy tomato soup

And even with that, I still think I need a bowl of it (or okay, several) when it gets cold. I like it. I think it goes  better with pepperoni and mushroom, but I like it.

This recipe is adapted from The Pioneer Woman’s tomato soup with parmesan croutons. Feel free to make it as creamy or as chunky as you  like. I really enjoyed just leaving the carrots chunky. It was part of my mind game: “There are no carrots on pizza…there are no carrots on pizza…see Rachel? This isn’t pizza…”

Use low sodium stock if you have it. Since I’m a salt-a-holic I stare it in the face and say “No fear!” I use regular. Because I. Am. Wild. Hold me back somebody.

Make yourself a big gooey grilled cheese on the side or a pot of macaroni and cheese and oooh boy. That’s dinner right there y’all.

Creamy tomato soup

Hearty and filling, this creamy tomato soup begs for some crusty bread to dip in it. Perfect for a fast dinner, serve up on any weeknight!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 -8
Author Rachel Ballard


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 clove of garlic finely minced or grated
  • 1/2 a medium onion finely diced or one small onion
  • 1 1/2 large carrots peeled and finely diced (the size of the onion)
  • 2 tablespoons tomato paste
  • 2 28- ounce cans diced or whole tomatoes with basil
  • 15 ounces chicken broth that's about 2 cups
  • 1/2 cup water
  • 1/4 cup heavy cream or half and half
  • salt and pepper to taste
  • freshly chopped parsley


  • In a large pot, melt the butter and olive oil over medium heat.
  • Add the onions and carrots and cook 5-6 minutes. Add the garlic and cook until just fragrant, about a minute.
  • Add the tomato paste and cook to release the flavors--about 2 minutes.
  • Add the tomatoes with their juice, the water and broth and bring to a simmer.
  • Season with salt and pepper to taste and add the cream.
  • Cook slightly covered for 20-30 minutes ( you can do it for longer if you have the time) until the carrots soften.
  • Use a potato masher or immersion blender to smooth out any chunks if you prefer, or leave it as-is for a hearty texture.
  • Sprinkle with parsley just before serving and a little parmesan cheese.
  • *Adapted from The Pioneer Woman's tomato soup with parmesan croutons.


Calories: 155kcal
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Course Soup
Cuisine American


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  1. 5 stars
    I made this yummy soup tonight….it is beyond delightful…I did make several changes just because they were my preferences….I used fire roasted tomatoes and did not add carrots…I’m just not a carrot eater….I did use an immersion blender but did leave some chunks of tomato….I added a fallow of sour cream to each individual bowl and topped with Parmesan cheese…it was delectable!!!!

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.