Creamy Tomato Soup
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Lunch,  Soup

Creamy Tomato Soup

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Tomato soup is probably my favorite rainy day lunch.  Its light but somehow perfectly hearty all at the same time.  I personally prefer mine to be pretty smooth with the slightest hint of spice.  If I end up having a chunkier can of tomato I will use a stick blender to smooth it out.  My recommendation though is to use canned tomato puree over crushed, diced, or whole.  It just saves you a lot of work to smooth it out.

The other thing that HAS to go with tomato soup is a grilled cheese sandwich.  Ina swears by it, so it has to be good right?  I like mine to have really nice grill marks and be crispy, usually with sourdough.  I generally use gruyere cheese which I think just makes a great sandwich since its pretty mild.  It shreds really easily and melts perfectly.  To carry the flavor through I put some of the cheese in my soup when I serve it.

Creamy Tomato Soup

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Soup
Cuisine: Italian
Keyword: Grilled Cheese, Sandwich, Tomato, Tomato Soup
Servings: 4 People



  • 1 Yellow Onion Finely Diced
  • 2 Garlic Cloves Minced
  • 28 oz Can Pureed Tomato
  • 2 Cups Chicken Stock
  • 1/4 Tsp Red Pepper Flake
  • 1/4 Cup Heavy Cream
  • Salt & Pepper to taste


  • 1/2 Cup Gruyere Grated
  • 2 Slices Sourdough 3/4 in Thick
  • 1/2 Tbs Butter Softened



  • In a large dutch oven, heat a little bit of olive oil over medium-high heat. Add the onion and cook until translucent and soft, about 4-5 minutes.
  • Add the garlic and red pepper flake and cook for one minute.
  • Add the Tomatoes and stock, and simmer for 30 minutes.
  • Add the cream and simmer for an additional 5 minutes.


  • Heat a grill pan over high heat.
  • Butter the outside of the two bread slices.
  • Put the cheese inside.
  • Grill each side for about 4-5 minutes until golden and has good marks.
  • Cut into strips to serve.

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