Experience the ultimate comfort in a bowl with this simple yet sophisticated Homemade Tomato Soup with Thyme. Luxuriously creamy, wonderfully warm, and incredibly satisfying, it’s the quintessential cold-weather meal. Perfectly paired with crisp, buttery grilled cheese fingers, this dish isn’t just lunch; it’s a delightful embrace on a chilly day. Best of all, you’ll discover the secret to its luscious texture requires absolutely NO heavy cream. Prepare to be amazed!

A steaming bowl of creamy homemade tomato soup with fresh thyme, garnished with small grilled cheese triangles.

Contents

Creamy Homemade Tomato Soup with Thyme: The Ultimate Comfort Recipe (No Cream Required!)

There’s nothing quite like a steaming bowl of tomato soup to soothe the soul and warm you from the inside out. While many recipes rely on heavy cream for that desired velvety texture, our Creamy Homemade Tomato Soup with Thyme achieves remarkable richness and body through a clever, healthier technique. This recipe not only delivers on taste and comfort but also simplifies the process, making it accessible for any home cook looking to whip up a truly memorable meal. Dive into the world of intensely flavorful tomatoes, fragrant thyme, and the secret to an unbelievably creamy finish without any dairy indulgence.

Why This Creamy Tomato Soup Recipe is a Must-Try

This isn’t just another tomato soup recipe; it’s an elevated experience designed to deliver maximum flavor and comfort with minimal fuss. Here’s why this Homemade Tomato Soup will become a staple in your kitchen:

**Achieve Creaminess Without Dairy:** The biggest secret to this soup’s incredible texture is a simple technique that bypasses the need for heavy cream or half-and-half. You get all the decadent mouthfeel without the added saturated fat, making it a healthier option for a creamy soup.
**Rich, Layered Flavors:** Infused with classic aromatics like onion and garlic, and brightened by fresh thyme, this soup boasts a depth of flavor that is both comforting and sophisticated. Each spoonful is a harmonious blend of sweet, savory, and herbaceous notes.
**Elevated Classic Pairing:** While tomato soup and grilled cheese is a timeless duo, this recipe takes it up a notch. Serving “gourmet” grilled cheese fingers as dippers transforms a simple meal into an elegant, yet fun, dining experience.
**Simple & Wholesome Ingredients:** Utilizing readily available pantry staples and fresh herbs, this recipe proves that extraordinary flavor doesn’t require an exotic ingredient list. It’s an honest, wholesome dish that nourishes the body and spirit.
**Versatile and Adaptable:** Whether you’re looking for a light lunch, a comforting dinner, or a starter for a larger meal, this soup fits perfectly. Its adaptability also extends to dietary needs, being easily made vegan with vegetable broth and plant-based butter.

Key Ingredients for the Best Homemade Tomato Soup

Crafting exceptional soup begins with quality ingredients. Here’s a closer look at what you’ll need and why each component plays a crucial role in our Creamy Tomato Soup:

Kitchen Staples: Olive oil and butter form the base, providing richness for sautéing. Sugar helps balance the natural acidity of the tomatoes, while kosher salt and freshly ground black pepper enhance all the flavors.
Flour: A small amount of flour, specifically Wondra flour if you have it, acts as a subtle thickening agent. Wondra is known for dissolving smoothly without forming lumps, ensuring a silky consistency. All-purpose flour can also be used, but ensure it’s whisked in well.
Onion: Finely chopped white or yellow onion forms the aromatic foundation, contributing sweetness and depth as it slowly cooks.
Garlic: Minced fresh garlic adds a pungent, savory layer that is indispensable in tomato-based dishes.
Chicken Broth: Opt for a good quality, low-sodium chicken broth. Brands like Pacific are often recommended for their balanced flavor profile, avoiding overly salty results that can overpower the delicate tomato notes. For a vegetarian or vegan version, a rich vegetable broth works beautifully.
Canned Tomatoes: The star of the show! Two 28-ounce cans of whole peeled plum tomatoes, pureed with their juice, provide the robust tomato flavor and body. Plum tomatoes (San Marzano style, if possible) are prized for their sweet, less acidic taste. Pureeing them with their juice ensures maximum tomato essence.
Fresh Thyme: This aromatic herb is the soul of the soup, imparting an earthy, subtly floral note that beautifully complements the tomatoes. Save a few small sprigs for garnishing to add both visual appeal and a burst of fresh aroma just before serving.
Grilled Cheese Fingers: An optional but highly recommended accompaniment. Cutting your favorite grilled cheese sandwich into four strips creates perfect “dippers.” Muenster and cheddar are fantastic choices for their melty texture and sharp flavor. For another delicious crunchy topping, consider savory dill oyster crackers.

An overhead view of a white bowl filled with creamy homemade tomato soup, garnished with a sprig of thyme.

Expert Tips for a Perfect Creamy Tomato Soup Every Time

Achieving restaurant-quality tomato soup at home is easier than you think with these expert tips:

Utilize Garden Fresh Tomatoes (Seasonally): If you have access to ripe, juicy garden tomatoes, they make an incredibly flavorful soup. Remember to remove their skins and seeds before pureeing to ensure a smooth texture. A quick blanch and ice bath will make peeling effortless.
Herb Alternatives: While fresh thyme offers an exquisite earthy fragrance, feel free to experiment with other herbs. Fresh basil provides a sweet, peppery counterpoint, oregano adds a Mediterranean warmth, and rosemary lends a piney aroma. A combination of herbs can also create a complex flavor profile.
PRO-Tip: Choose a Non-Reactive Pan: This is crucial when cooking acidic ingredients like tomatoes. Reactive pans, typically made of aluminum, copper, or unenameled cast iron, can interact with the acid, potentially imparting a metallic taste to your soup and damaging the pan’s surface. Always opt for stainless steel or non-stick cookware to prevent any unwanted reactions.
PRO-Tip: Balance Acidity with Baking Soda: Tomatoes are naturally acidic. If, after tasting, your soup seems a bit too sharp or acidic, a small pinch of baking soda (added gradually) can help neutralize the pH, resulting in a smoother, more balanced flavor. Be careful not to add too much, as it can alter the taste.
The Art of Garnishing: Elevate your soup presentation with thoughtful garnishes. A fresh sprig of thyme adds a fragrant visual touch. The aforementioned grilled cheese “croutons” are a game-changer. You can also add a drizzle of high-quality olive oil, a swirl of dairy-free sour cream, toasted pumpkin seeds, or a sprinkle of freshly grated Parmesan (or nutritional yeast for a vegan option) for added texture and flavor.
Delicious Accompaniments: Beyond grilled cheese, this versatile soup pairs wonderfully with a variety of sides. Consider a crisp green salad, warm and flaky homemade buttermilk biscuits, comforting cornbread, or crusty dinner rolls for soaking up every last drop.
Make Ahead and Storage: This tomato soup is excellent for meal prep. It tastes even better the next day as the flavors meld. Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months. Thaw overnight in the fridge and gently reheat on the stovetop, whisking occasionally.

How to Make Velvety Creamy Tomato Soup (Without Cream!)

You’ll be astonished at how rich and silky this easy tomato soup tastes, despite containing no heavy cream. The secret lies in a powerful blending step that breaks down the tomato solids and incorporates air, creating a luxurious emulsion. This allows you to savor the calories on a perfectly gooey grilled cheese sandwich instead!

Here’s a simplified breakdown of the steps to achieve this culinary magic. For the precise measurements and detailed instructions, refer to the recipe card below.

Sauté Aromatics: Begin by heating olive oil and butter in a non-reactive Dutch oven. Add the finely chopped onions and minced garlic, cooking them gently over medium-low heat until they are soft and translucent, but not browned. This slow sautéing develops their natural sweetness.
Build the Base: Stir in the flour and cook for about a minute to eliminate any raw flour taste. Gradually whisk in the chicken broth, ensuring no lumps form. Then, add the pureed canned tomatoes, sugar, a sprig of fresh thyme, and initial seasonings of salt and pepper. Bring the mixture to a gentle simmer over medium-high heat, stirring occasionally to prevent sticking.
Simmer to Perfection: Once simmering, reduce the heat to low, cover the pot, and let the soup gently cook for at least 40 minutes. This simmering time is crucial for allowing all the flavors to meld and deepen beautifully.
The Creamy Transformation: Carefully remove the thyme sprig from the pot. Allow the soup to cool slightly before transferring it to a blender. Puree the soup in small batches until it is perfectly smooth and velvety. Alternatively, use an immersion blender directly in the pot for a safer and easier approach.
Final Touches: Reheat the pureed soup if necessary. Taste and adjust the seasonings, adding more salt, pepper, or a pinch of sugar if needed to achieve your desired flavor balance. Serve hot.

A close-up of creamy homemade tomato soup with thyme in a white basket weave bowl, ready to be served.

Frequently Asked Questions About Homemade Tomato Soup

Have more questions about perfecting your Tomato Soup Recipe? We’ve got answers!

What is a Non-Reactive Pan and Why Does It Matter for Tomato Soup?

A non-reactive pan is one that won’t chemically react with acidic ingredients like tomatoes, citrus, or wine. Most modern kitchens likely already have non-reactive cookware, particularly those made of stainless steel or enamel-coated cast iron. Reactive pans, such as those made from bare aluminum, copper, or unenameled cast iron, can leach microscopic metal particles into your food when exposed to acid. This can impart an off-putting metallic flavor to your delicious tomato soup and potentially damage the surface of your cookware over time. Always opt for stainless steel, ceramic, or enameled cast iron when preparing tomato-based dishes to ensure the purest flavor and longevity of your pots.

Should I Remove the Skins from Tomatoes When Making Soup?

When using canned tomatoes for soup, like in this recipe, the skins are often quite thin and will largely disintegrate during the cooking and pureeing process. You can choose to leave them on for convenience, or easily remove them for an even silkier texture; it’s a matter of preference. If you’re using fresh tomatoes, especially larger ones, removing the skins is generally recommended for the smoothest possible soup. To do this, simply score a shallow ‘X’ on the bottom of each tomato, blanch them in boiling water for about a minute until the skins start to curl, then immediately plunge them into an ice bath. Once cool enough to handle, the skins will slip off effortlessly.

Is Homemade Tomato Soup Healthy?

Yes, homemade tomato soup can be incredibly healthy! Tomatoes are nutritional powerhouses, rich in lycopene (a potent antioxidant), flavonoids, and essential vitamins such as C, E, and A. These nutrients contribute to numerous health benefits, including supporting heart health and reducing inflammation. The healthfulness largely depends on the specific recipe. Our version, which achieves creaminess through blending rather than heavy cream, significantly reduces the saturated fat content, making it a much healthier choice compared to many restaurant or store-bought creamy tomato soups.

How Can I Add More Flavor to My Tomato Soup?

Beyond the essential aromatics like onions and garlic and fresh herbs such as thyme or basil, there are many ways to boost the flavor of your tomato soup. Consider adding a pinch of red pepper flakes for a subtle kick, a bay leaf during simmering for a deeper aroma, or even roasting your fresh tomatoes and garlic before adding them to the pot for an intensely concentrated flavor. A swirl of high-quality olive oil or a spoonful of pesto after pureeing can add fresh, herbaceous notes. To enhance umami, the fifth sense of taste, sprinkle in a bit of Parmesan cheese (or nutritional yeast for a vegan option) or even a touch of mushroom powder. And, of course, always taste and adjust your salt levels. If your soup tastes “flat,” it likely needs more salt. If you accidentally oversalt, adding a peeled potato to simmer in the soup for 15-20 minutes is an old trick said to absorb excess salt (though results can vary).

Discover More Comforting Soup Recipes

If you’ve fallen in love with the comforting embrace of this Homemade Tomato Soup, you’ll be thrilled to explore other soul-warming recipes perfect for any season:

Hearty Easy Hamburger Soup from Spend with Pennies
Classic Chicken Matzoh Ball Soup (aka Jewish Penicillin)
Wholesome Rustic Farro Soup
Flavorful White Chicken Chili
Traditional Split Pea Soup with Ham
Explore more of my Best Soup Recipes for endless comfort food inspiration.

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The Recipe:

Homemade Tomato Soup Recipe with Thyme

Prep Time
20 minutes

Cook Time
50 minutes

Total Time
1 hour 10 minutes

Yield
8 servings

A Classic Tomato Soup flavored with thyme adapted from Fine Cooking.

Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 large white onion, finely chopped
1 large clove garlic, minced
2 tablespoons flour (all purpose is fine, but I like using Wondra because it doesn’t lump)
3 cups chicken broth
28-ounce can whole peeled plum tomatoes, puréed (include the juice)
1 ½ teaspoons sugar
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
Fresh thyme sprigs to garnish, optional
Grilled cheese fingers (cut your grilled cheese into 4 strips), to serve, optional

Instructions

In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes.
Add the flour, stir, and cook for a minute to get rid of the raw flour flavor.
Slowly whisk in the broth, then add the tomatoes, sugar, thyme, and about ¼ teaspoon of both salt and pepper. Bring to a simmer over medium-high heat stirring occasionally so the bottom does not burn.
Reduce the heat to low, cover, and simmer for 40 minutes.
Remove the thyme sprig. Let cool a bit, then add to blender to puree in small batches.
Reheat if needed to serve. Taste for seasonings and add salt and pepper if needed.
Serve with a small sprig of thyme and grilled cheese fingers if desired.

Notes

May use fresh or frozen garden tomatoes if desired. Blanch, then add to a bowl of ice water to remove the skin, if desired. Cut into quarters and remove the seeds.

To make grilled cheese fingers, make 2 grilled cheese sandwiches in a skillet (butter the bread so it browns nicely). When the cheese is melty and the bread toasted, cut each into 4 narrow slices and serve them with the soup.

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Garden Fresh Thyme Tomato Soup