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Creamy Tomato Soup with Fresh Green Onions is the perfect comforting dish for those cozy weeknights when you crave something warm and satisfying. This easy creamy tomato soup recipe features a rich blend of tomatoes, garlic, and a swirl of cream, all topped with fresh green onions for a pop of flavor and color. It’s simple to make and guaranteed to fill your kitchen with mouthwatering aromas.
Why You’ll Love This Recipe
This creamy tomato soup is not just delicious; it’s also quick to prepare and packed with comforting flavors. Whether enjoyed alone or paired with a side, it’s a delightful choice for any occasion.
- Quick and Easy: Whip this up in under 30 minutes.
- Comforting Flavor: The perfect blend of creamy and tangy.
- Versatile: Great as a meal or a starter.
- Fresh Touch: Green onions add a delightful crunch.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh green onions, chopped
- Extra cream for garnish
How to Make Creamy Tomato Soup with Green Onions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Pour in the diced tomatoes (with their juices) and vegetable broth. Stir to combine and bring to a simmer.
- Once simmering, reduce heat and let it cook for 10-15 minutes, allowing the flavors to meld.
- Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a countertop blender in batches.
- Return the blended soup to the pot and stir in the heavy cream, salt, black pepper, and red pepper flakes (if using). Heat through for another 5 minutes.
- Remove from heat and stir in the chopped green onions, reserving a small amount for garnish. Serve hot, drizzled with extra cream and topped with the remaining green onions.
Tips for the Best Results
- For a deeper flavor, use fire-roasted tomatoes instead of regular diced tomatoes.
- Adjust the seasoning to your liking, adding more salt or pepper as needed.
- If you prefer a chunkier soup, blend only half of the mixture and leave the rest unblended.
Easy Variations
- Add a splash of balsamic vinegar for a tangy twist.
- Stir in some fresh basil or thyme for added herbal notes.
- For a vegan version, substitute heavy cream with coconut cream and use vegetable broth.
What to Serve With It
- Grilled cheese sandwiches for a classic pairing.
- Crusty bread or baguette for dipping.
- A simple green salad for a light contrast.
- Garlic bread for an indulgent touch.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stovetop over medium heat, adding a splash of water or broth if it thickens too much.
Recipe Card
Recipe Name: Creamy Tomato Soup with Fresh Green Onions
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh green onions, chopped
- Extra cream for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Pour in the diced tomatoes (with their juices) and vegetable broth. Stir to combine and bring to a simmer.
- Once simmering, reduce heat and let it cook for 10-15 minutes, allowing the flavors to meld.
- Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a countertop blender in batches.
- Return the blended soup to the pot and stir in the heavy cream, salt, black pepper, and red pepper flakes (if using). Heat through for another 5 minutes.
- Remove from heat and stir in the chopped green onions, reserving a small amount for garnish. Serve hot, drizzled with extra cream and topped with the remaining green onions.
Notes: Adjust seasoning to taste and enjoy with your favorite sides!
