Creamy Tomato Soup Recipe

Large dutch oven with creamy tomato soup. Drizzled with heavy cream and garnished with black salt and pepper.

This creamy tomato soup is rich, savory, and cozy—made with canned tomatoes, dried herbs, and blended bacon and mushrooms for deep, cold-weather comfort.

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 168kcal

Author: Ruth Truett

Equipment

Ingredients

6 slices bacon, cut into pieces
1 med onion, rough chopped
8 oz cremini mushrooms, rough chopped
2 (28 oz cans) whole tomatoes
3 tablespoon tomato paste
6 -8 cups chicken broth
5-6 cloves garlic, chopped
1 teaspoon dried thyme
1-2 bay leaves
¾ cup heavy cream
kosher salt and fresh ground pepper, to taste

Instructions

Over medium high heat, cook bacon until fat begins to render. Add diced onions and mushrooms. Cook until they begin to soften.
Add tomato paste, stirring often until a deep red-brown color develops.
Add tomatoes, broth, garlic, thyme, bay leaves. Simmer for 15-20 minutes.
Remove bay leaves. Using an immersion blender, blend mixture to desired consistency. Reduce heat and stir in heavy cream. Cook until just warmed through. Season with salt and pepper as needed. Enjoy!

Nutrition

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