If you’ve been craving comfort in a bowl, this Creamy Chunky Tomato Soup is about to become a new cozy staple in your kitchen. It’s at once luscious and full of texture—the kind of soup that makes you want to wrap both hands around the bowl and savor every spoonful. Whole tomatoes and a touch of cream blend together just enough to stay thick and “chunky,” while fresh basil and a swirl of cream elevate every bite. Whether you need a quick weeknight dinner or a warm-up on a chilly day, this soup comes through with layers of flavor that are both nostalgic and delightfully fresh.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity: every ingredient serves a distinct purpose, helping build layers of flavor, color, and irresistibly creamy texture. These pantry and fridge staples come together to deliver maximum cozy satisfaction.
- Olive oil: Sautéing the onions in olive oil sets up a rich, savory base for the soup.
- Yellow onion: Diced onion adds natural sweetness and depth; don’t rush this part!
- Garlic cloves: Minced fresh garlic brings that classic aromatic kick, infusing every spoonful.
- Whole peeled tomatoes: Using canned tomatoes (with their juices) gives the soup both body and that unmistakable “tomatoey” tang.
- Low-sodium vegetable broth: This liquid gold gently melds the flavors and keeps things perfectly balanced.
- Sugar: Just a touch neutralizes the acidity of the tomatoes, enhancing their natural sweetness.
- Dried oregano: Earthy, aromatic oregano lends that Italian-inspired warmth we all love.
- Crushed red pepper flakes (optional): If you like a little background heat, a pinch of these will do the trick without overpowering things.
- Salt and black pepper: Don’t forget the fundamentals—these bring all the flavors to life.
- Heavy cream: The secret to making Creamy Chunky Tomato Soup velvety without losing its wonderfully rustic texture.
- Fresh basil: Chopped basil stirs in garden-bright freshness just before serving.
- Extra cream and basil for garnish (optional): A swirl and a sprinkle make for an irresistible finish (and a little wow factor at the table).
How to Make Creamy Chunky Tomato Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat—this is the foundation of great flavor. Add your diced yellow onion and cook gently for about 5 minutes, stirring often, until the onion turns soft and translucent. Stir in the minced garlic and let it cook for just about a minute more, until fragrant. The way these two come together sets up the lush, savory depth characteristic of every memorable Creamy Chunky Tomato Soup.
Step 2: Add Tomatoes and Build the Base
Pour both cans of whole peeled tomatoes into the pot, juices and all. Take a moment with your wooden spoon (or clean hands) to break the tomatoes up slightly—don’t aim for perfection here, rustic chunks are what make this soup stand out. Next, add the vegetable broth, sugar, oregano, crushed red pepper flakes if you like a little heat, and of course, your salt and black pepper. Give it all a stir and bring to a gentle boil.
Step 3: Simmer for Flavor
Once your pot comes to a boil, reduce the heat and let it simmer, uncovered, for about 20 minutes. This part is almost meditative—the flavors blend, the tomatoes break down a bit more, and the scent fills your whole kitchen. If you need a little break, sneak a piece of bread for dipping, because the anticipation is part of the fun!
Step 4: Create that Creamy Chunky Texture
When your timer hits 20 minutes, grab a potato masher or, for a slightly smoother soup, an immersion blender. The key is not to puree—just give the pot a few quick mashes to break up large pieces but leave lots of chunky tomato goodness. Stir in the heavy cream and freshly chopped basil. Let it all simmer together for about 5 more minutes so the flavors can marry, then taste and adjust the seasoning if needed. That’s your moment of transformation—from humble ingredients to Creamy Chunky Tomato Soup bliss.
Step 5: Serve and Enjoy
Ladle the soup into bowls while it’s nice and hot. For a truly special presentation, swirl in an extra spoonful of cream and scatter chopped basil over the top. Whether paired with toast or left to shine on its own, your soup is ready for its close-up!
How to Serve Creamy Chunky Tomato Soup
Garnishes
The finishing touches make all the difference. A swirl of heavy cream over each bowl not only looks beautiful but also adds another layer of richness. Scatter some freshly chopped basil right before serving to brighten the flavors and add a fresh pop of green that feels both inviting and restaurant-worthy.
Side Dishes
This Creamy Chunky Tomato Soup is practically best friends with grilled cheese—classic, gooey, and downright nostalgic. You could also pair it with crusty sourdough, toasted garlic bread, or a crisp side salad for balance. If you really want to up the comfort factor, try dunking some cheesy croutons right into your bowl.
Creative Ways to Present
For gatherings or a fun lunch, serve your soup in bread bowls, letting the broth soak into tender sourdough. Or, pour the soup into small mugs for a cozy appetizer at your next dinner party. Garnish each serving differently with microgreens, a drizzle of olive oil, or even a spoonful of pesto for a little unexpected flair.
Make Ahead and Storage
Storing Leftovers
Store leftover Creamy Chunky Tomato Soup in an airtight container in the refrigerator for up to 4 days. The flavors continue to deepen as it sits, making leftovers arguably even more delicious the next day.
Freezing
If you’d like to freeze this soup, let it cool completely before transferring to freezer-safe containers. Leave a little space at the top, as soups expand as they freeze. For best results, freeze before adding the cream—just stir it in after thawing and reheating for the smoothest texture.
Reheating
To reheat, pour the soup into a saucepan and warm gently over medium-low heat, stirring occasionally. If the soup has thickened in the fridge, add a splash of vegetable broth or water. Reheat just until hot, being careful not to boil if you’ve already added the cream.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! When tomatoes are at their peak, fresh Roma or San Marzano tomatoes shine in this recipe. Just peel, chop, and use about 3 pounds to match the yield of two cans. Keep in mind that canned tomatoes bring a more concentrated flavor, so you may want to roast your fresh tomatoes first to deepen their taste.
Is there a dairy-free version of this soup?
Yes! Simply swap the heavy cream for coconut cream or cashew cream. Both substitutions deliver a velvety texture, and the coconut version adds a subtle hint of sweetness that pairs beautifully with tomato and basil.
What if I want my soup even chunkier?
This soup is wonderfully adaptable. For an even chunkier texture, mash the tomatoes less or add extra diced, sautéed vegetables like bell peppers or carrots. You can also stir in roasted cherry tomatoes at the end for even more bite and color.
How spicy is it with the red pepper flakes?
The crushed red pepper flakes add a gentle warmth rather than overt heat. Feel free to skip them if you prefer a mild soup or double the amount if you like a little fiery kick—it’s all up to your taste buds.
Can I make Creamy Chunky Tomato Soup ahead of time?
Definitely! The flavors only get better as they meld overnight. Prepare the soup without the cream and basil, then reheat and stir those in just before serving for the freshest flavor and creamiest consistency.
Final Thoughts
Give this Creamy Chunky Tomato Soup a try, and you might just find yourself looking forward to soup night every week. With its unbeatable comfort, vibrant flavors, and endless possibilities for garnishes and pairings, it deserves a spot in your favorites too.
Print
Creamy Chunky Tomato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a comforting bowl of Creamy Chunky Tomato Soup that’s bursting with flavor from fresh basil and a touch of cream. This easy-to-make soup is perfect for a cozy night in or as a starter for a dinner party.
Ingredients
For the soup:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 cans (28 ounces each) whole peeled tomatoes
- 1 cup low-sodium vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup chopped fresh basil
For garnish (optional):
- Additional cream
- Additional chopped fresh basil
Instructions
- Heat the olive oil: In a large pot over medium heat, heat the olive oil.
- Sauté onion and garlic: Add the diced onion and cook until soft. Stir in the minced garlic and cook for an additional minute.
- Add tomatoes and broth: Pour in the whole peeled tomatoes, vegetable broth, sugar, oregano, red pepper flakes, salt, and black pepper. Simmer for 20 minutes.
- Blend soup: Lightly break down the tomatoes using a potato masher or immersion blender. Leave some chunks for texture.
- Finish the soup: Stir in the heavy cream and basil. Simmer for 5 more minutes. Adjust seasoning if necessary.
- Serve: Ladle the soup into bowls. Garnish with additional cream and basil if desired.
Notes
- For a dairy-free version, substitute coconut cream or cashew cream for the heavy cream.
- This soup pairs well with a grilled cheese sandwich.
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 10g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg
