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Creamy Tomato Soup

We are self-taught chefs who love getting messy experimenting in the kitchen. We have a passion for fine foods and the creative challenge of cooking together.

Creamy Tomato Soup

Who's ready for warm soup season? Look no further for a satisfying tomato soup. Organic Valley® Heavy Whipping Cream helps give this soup a smooth and creamy flavor.

Featured in:Soup Sunday is the Best Cold-Weather Tradition
10 min Prep1 hr 15 min Cook1 hr 25 min Total
10 min Prep•1 hr 15 min Cook•1 hr 25 min Total
10 min Prep•1 hr 15 min Cook
1 hr 25 min Total
8 Servings
Creamy Tomato Soup
10 min Prep1 hr 15 min Cook1 hr 25 min Total
10 min Prep•1 hr 15 min Cook•1 hr 25 min Total
10 min Prep•1 hr 15 min Cook
1 hr 25 min Total
8 Servings

Who's ready for warm soup season? Look no further for a satisfying tomato soup. Organic Valley® Heavy Whipping Cream helps give this soup a smooth and creamy flavor.

Featured in:
Soup Sunday is the Best Cold-Weather Tradition
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Ingredients

  • 1 tablespoon thyme, fresh leaves
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • ¼ cup tomato paste
  • 2 (28 ounce) cans diced tomatoes
  • 8 cups water
  • Salt and pepper, to taste

Directions

  1. Melt butter in a large pot over medium heat. Add thyme, onion and garlic. Cook until onion is completely soft and translucent, 10–12 minutes. Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, for about 2 more minutes.
  2. Add tomatoes and 8 cups water to pot. Bring to a simmer and cook for about 50 minutes. Remove soup from heat; let cool slightly.
  3. Working in small batches, purée soup in a blender until smooth. You can also use an immersion blender right in the pot if you have one!
  4. Stir in heavy whipping cream. Simmer soup for 15 more minutes to allow flavors to meld. Season to taste with salt and pepper. Add more cream, if desired, for extra creamy texture.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. Melt butter in a large pot over medium heat. Add thyme, onion and garlic. Cook until onion is completely soft and translucent, 10–12 minutes. Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, for about 2 more minutes.
  2. Add tomatoes and 8 cups water to pot. Bring to a simmer and cook for about 50 minutes. Remove soup from heat; let cool slightly.
  3. Working in small batches, purée soup in a blender until smooth. You can also use an immersion blender right in the pot if you have one!
  4. Stir in heavy whipping cream. Simmer soup for 15 more minutes to allow flavors to meld. Season to taste with salt and pepper. Add more cream, if desired, for extra creamy texture.

© Cooking with Riccis 2026. All rights reserved.

© Cooking with Riccis 2026. All rights reserved.

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