Creamy Tomato Soup

There is only one week left till spring, and while I’m so happy to be done with winter, I will miss the food ☹. That’s why I’m milking winter for all it’s got, and squeezing this soup in at the last minute. But really, I’m totally going to eat this soup all year round. I also really wanted to use my new immersion blender. Yay for not burring my hands by pouring hot soup in the blender!

Okay, so this soup is an effortless tomato soup with carrots, onion, canned tomato, and topped off with half & half to make it super creamy . This is a perfect “let me sit on the couch under a mound of blankets while I watch Parks and Rec” tomato soup. To get the most bang for your buck with this soup, I would put on your PJ and turn on Nextflix. Enjoy the last week of winter.

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Creamy Tomato Soup

  • Author: Megan
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 min
  • Yield: 4 Bowls 1x


Creamy and Simple tomato soup.



  • 3 tbsp butter
  • 1 medium onion, diced (about 2 cups)
  • 2 carrots, sliced (about 1/2 cup)
  • 2 garlic gloves minced
  • 1 ½ tbsp. of Italian Seasoning
  • 15 oz crushed tomatoes
  • 28 oz of whole tomatoes
  • 2 cups chicken broth
  • 1/2 cup half and half
  • Salt and Pepper


  1. Melt butter in a large soup pot over medium heat. Add onion and carrots, stir frequently. Cook till onion is soft and translucent. Add garlic and Italian seasoning, cook for 1 minute.
  2. Add crushed tomatoes, whole tomato’s, and broth. Bring to a boil then reduce to a simmer. Cover and cook for 30 min.
  3. Remove from heat and let cool. In small batches blend till smooth in a blender. Transfer soup back into the pot. Add half & half, and salt and pepper to taste.


  • Serving Size: 1 Bowl
  • Calories: 253
  • Sugar: 14.7g
  • Sodium: 700mg
  • Fat: 14.8g
  • Saturated Fat: 8.1g
  • Carbohydrates: 24.3g
  • Fiber: 7.1g
  • Protein: 8.3g
  • Cholesterol: 38mg

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