Creamy Tomato Soup with Buttery Croutons is homemade comfort food in a bowl. Tomatoes, heavy cream, garlic, crushed red pepper, celery seed, oregano, salt, and pepper are just some of the ingredients you will find in this homemade tomato soup recipe.
“All soup is soul food.” – Bee Wilson, First Bite: How We Learn to Eat
Have you ever gone to a restaurant that seems to cater directly to your heart? Sometimes they can feel like you are searching for a golden unicorn, but when you stumble upon one – you’ve experienced a little bit of heaven.
There’s a well-known chef in the Seattle area that puts together restaurants that are the perfect recipe for culinary happiness. He even has a cooking school above one of his restaurants.
Tom Douglas is that chef. When I talk about him to family and friends, he’s just “Tom” to us. No last name needed.
It’s not that I know him so personally (even though I have met him a time or two) – it’s because we are simply obsessed with his food.
In one of his cookbooks, one of his friends wrote the introduction. He talks about how much a foodie Tom Douglas is.
He said you would think that most chefs are foodies. The author of the introduction said it’s not true.
Whenever he dines out with Tom, he orders at least “eight appetizers and eight entrees” for the two of them. Tom claims it’s for research and development. This information proves he’s my kind of people.
Most of my friends have received an autographed copy of one of his cookbooks that I’ve sent them as a gift. There’s a meet and greet event in Seattle in the Christmas season where you can meet local chefs and have them sign the books you buy.
Of course, being one of Tom’s biggest fans – I’ve been to this event a couple of times.
Even my niece and nephew loved his pizza restaurant. It really is that good.
What does all this information have to do with creamy tomato soup, you might ask?
Simple. This creamy tomato soup recipe is Tom’s. Yep, the real McCoy.
I first tasted his tomato soup in his restaurant Dahlia Lounge in Seattle. It’s served at lunch, along with a grilled cheese sandwich.
The grilled cheese sandwich is made with Beecher’s cheese (a Seattle cheese company), and it’s out-of-this-world good.
There’s something so cozy about having creamy tomato soup and a grilled cheese sandwich together.
I recently moved away from the Seattle area, and now I’m on the other coast. I no longer can get my Tom Douglas fix whenever I want, so I had to start making his recipes.
The good news is you don’t have to travel to Seattle to taste his yummy food. You can enjoy them in the comfort of your own home.
I only made one change to his recipe because I like my tomato soup a little bit creamier. I added an extra 1/3 cup of heavy cream to the recipe.
If you want to try both ways (both his and my version), simply deduct 1/3 cup of heavy cream to the recipe. Taste it after it’s done, and if you prefer a creamier tomato soup as I do, add the 1/3 cup of heavy cream and heat the soup all the way through.
What I love about this recipe is how darn easy it is. You use whole canned tomatoes, which makes making the soup a whole lot faster.
Here are some of Tom Douglas’ cookbooks you can check out on Amazon:
I have this cookbook sitting right next to me on my bookshelf as I type these words. This cookbook was the first one I bought of his.
Recipes include lobster and shiitake potstickers with sake sauce, sweet butternut soup with thyme Creme Fraiche, and mustard-glazed rib roast.
Tom’s coconut cream pie is legendary. So is his bakery. I’ve been there too many times to count.
If you love crab cakes – this is the cookbook for you!
Creating a Cozy Life Group:
Since you clicked on a recipe for creamy tomato soup, I’m guessing you like all things cozy living. I created a Facebook group called Creating a Cozy Life with over 23,000 like-minded souls.
It’s a group where we share recipes, pictures of things that leave you in awe, and ideas on how to make your life just a little bit more snug. Join here to be part of the virtual cozy cabin.
How to Make Creamy Tomato Soup:
Ingredients for Homemade Creamy Tomato Soup
2 tablespoons extra-virgin olive oil
2 tablespoons butter, unsalted
1 medium onion, sliced thin
3 cloves garlic, smashed
3 (14 1/2 ounce) cans whole tomatoes in their juice – approximately 5 cups
1 cup water
1 cup heavy cream
1 tablespoon sugar
1/4 teaspoon crushed red pepper (more if you like your food spicier)
1/4 teaspoon celery seed
1/4 teaspoon dried oregano
Four slices of 3/4-inch thick country bread, cut into 1-inch pieces
Salt and freshly ground pepper
Directions for Making Best Creamy Tomato Soup Recipe
1) In a large saucepan, melt one tablespoon of the olive oil and one tablespoon of the butter.
2) Add the sliced onion and smashed garlic to the saucepan and cook over moderate heat for 5 minutes until softened. Stir occasionally.
3) Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed, and oregano to the saucepan.
4) Bring the soup mixture to a boil over high heat. Break up the tomatoes with the back of your spoon.
5) Reduce the heat to medium and simmer for 10 minutes.
6) Meanwhile, in another skillet add the remaining 1 tablespoon of butter over moderately high heat until it begins to brown. This takes approximately one minute.
7) Add the browned butter to a medium bowl.
8) Add the olive oil to the skillet. Place the diced bread cubes in the olive oil and cook over moderate high heat for about six minutes. Stir occasionally, and remove when slightly browned.
9) Transfer the bread cubes to the browned butter and mix well.
10) Working in batches, use a blender to puree until smooth the tomato soup ingredients.
11) Ladle the soup into bowls, and top with buttered croutons. Season with salt and pepper.
Printable Version Creamy Tomato Soup Recipe:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter, unsalted
- 1 medium onion, sliced thin
- 3 cloves garlic, smashed
- 3 (14 1/2 ounce) cans whole peeled tomatoes in their juice - approximately 5 cups
- 1 cup water
- 1 cup heavy cream
- 1 tablespoon sugar
- 1/4 teaspoon crushed red pepper (more if you like your food spicier)
- 1/4 teaspoon celery seed
- 1/4 teaspoon dried oregano
- Four slices 3/4-inch thick country bread, cut into 1-inch pieces
- Salt and freshly ground pepper
- In a large saucepan, melt one tablespoon butter and one tablespoon of olive.
- Add the sliced onion and smashed garlic to the saucepan and cook over moderate heat for 5 minutes until softened. Stir occasionally.
- Add the tomatoes and their juice, water, heavy cream, sugar, crushed red pepper, celery seed and oregano to the saucepan.
- Bring the soup mixture to a boil over high heat. Break up the tomatoes with the back of your spoon.
- Reduce the heat to medium and simmer for 10 minutes.
- Meanwhile in another skillet, add the remaining 1 tablespoon of butter over moderately high heat until it begins to brown. This takes approximately one minute.
- Add the browned butter to a medium bowl.
- Add the olive oil to the skillet. Place the diced bread cubes in the olive oil and cook over moderately high heat for approximately six minutes until they are slightly browned. Stir occasionally.
- Transfer the bread cubes to the browned butter and mix well.
- Working in batches, use a blender to puree until smooth the soup ingredients.
- Ladle the soup into bowls and top with buttery croutons. Season with salt and pepper.
Tips for making Creamy Tomato Soup:
1) If you place your unpeeled cloves of garlic in a cup of cold water. Let it sit for a few minutes and the skin will fall right off.
We’ve reached the end of Creamy Tomato Soup. I hope you enjoyed it.
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