A small amount of cream turns a pot of simple tomato soup into a creamy, lush, pretty-pink tomato soup experience. This recipe uses only canned tomatoes, which means you can make it any time of year and not have to wait for that perfect tomato time at the end of the summer.

An optional pinch of saffron adds to the soup’s rich flavor and decadence. This soup is magical on its own, but everyone knows that tomato soup begs for a pairing. You can always stick with the classic grilled cheese tomato soup combo, but I highly recommend trying out the soup with the Jalapeño Popper Grilled Cheese Sandwich, Easy Rotisserie Chicken and Cheese Quesadillas, or even the Puff Pastry Cheese Straws with Bacon.

Creamy Tomato Soup recipe with canned tomatoes: A touch of cream turns tomato soup into lushness, and an optional pinch of saffron adds to the soup’s rich flavor and decadence.

Saffron in Creamy Tomato Soup

You probably have all of the ingredients for this soup on hand except perhaps the cream and the saffron. Saffron is the priciest spice of all, and with good reason.

Saffron threads are the stamens that come from the flower of a crocus that only grows in some parts of the world (Iran and Spain are two big producers). The harvesting process is laborious, and the flowers are rather stingy with their threads. Each flower, which blooms for one week of the year, produces three to four stamens, which must be carefully hand-picked and then dried. You can see why it’s so expensive!

The flavor? Kind of ethereal and hard to describe, but it makes dishes taste rich and just amazingly delicious. You can skip it and have a lovely cream of tomato soup, but add it and become a saffron convert.

Creamy Tomato Soup Ingredients

• Olive oil – A little bit to saute the aromatics.
• Onions and garlic – Sautéed onion and minced garlic provide the perfect base for this soup.
• Crushed tomatoes – Using canned tomatoes allows this soup to come together so quickly and also means you can make it in winter or any time of year.
• Vegetable or chicken broth – You can use vegetable broth to make the soup vegetarian.
• Tomato paste – This is optional, but it will offer an extra deep tomato-y flavor.
• Saffron threads – Add a unique richness.
• Heavy cream – Makes the soup creamy.
• Salt and pepper – To taste.

How to Make Creamy Tomato Soup

1. Sauté the aromatics: In a large soup pot, sauté the onions and garlic in oil.
2. Simmer the soup: Add the canned tomatoes, broth, tomato paste, and saffron (if using) to the pot, and simmer for 20 minutes. Stir in the cream and adjust any seasonings.
3. Serve hot.

Storage

Tomato cream soup will last for up to 4 days in the fridge. Reheat, stirring often, over low heat, until just heated through. If you want to heat your soup in the microwave, do this in 30-second bursts, stirring between each session, just until it is warmed throughout. Do not let it boil, no matter how you reheat it. The cream could cause the soup to separate when it comes to a boil.

What to Serve with Creamy Tomato Soup

The Best Grilled Cheese Sandwich

Garlic Oregano Monkey Bread

Three Cheese and Prosciutto Stuffed Biscuits

More Vegetarian Soup Recipes for Cold Days

• Escarole and Spinach Soup
• Perfect Tomato Soup
• Fragrant Chicken Tomato Soup
• Vegetarian Black Bean Soup
• Cauliflower Cheese Soup