This Creamy Tomato Meatball Soup is everything a cozy night in calls for — juicy homemade meatballs simmered in a rich tomato basil broth, finished with heavy cream and parmesan. If you loved my easy creamy tomato soup with grilled cheese, this version takes things up a notch by turning it into a protein-packed, hearty main dish instead of a side. The balance of bright, acidic tomatoes and velvety cream makes every spoonful comforting without being heavy.
Creamy Tomato Meatball Soup
Creamy meatball soup with tomato, basil, and parmesan cheese, now that's a dish worth celebrating! Today's recipe is an elevated twist on a nostalgic classic. It's warm, hearty, and perfect for dipping toast (or even a grilled cheese). More than just a side dish, protein-packed meatballs make this soup a hearty main.
Meatballs are honestly one of my favorite proteins to build a meal around. They're endlessly versatile and freezer-friendly. If you love the cozy, saucy vibe here, you'll also want to try my Thai Inspired Chicken Meatball Soup for a brighter, zestier take on meatball soup season. And if you'd rather keep things classic and serve meatballs on their own, my Baked Meatballs Recipe is a go-to weeknight staple that pairs perfectly with pasta or a simple side salad.
If you're a soup girlie like me, you'll also want to check out my Italian Wedding Soup and Marry Me Chicken Gnocchi Soup for more cozy, comforting bowls.Enjoy a bowl on your next cozy night in, and thank me later!
Why You’ll Love This Recipe
- It's rich and creamy, without being heavy. The San Marzano tomatoes and heavy cream create the most luscious, velvety broth.
- The meatballs are packed with flavor. Fresh basil, parmesan, and garlic powder make these mini meatballs seriously craveable.
- It's a one-pot meal. Everything cooks in the same pan, which means less cleanup and more time to enjoy dinner.
- It's freezer-friendly. Make a big batch and freeze leftovers for an easy weeknight dinner down the road.
Creamy Tomato Meatball Soup Ingredients
Here’s a little bit about everything that goes into my creamy tomato soup:
For the meatballs:
- Ground beef: 1 lb forms the base of these tender homemade meatballs.
- Breadcrumbs: ¼ cup keeps the meatballs soft and tender. Sub gluten-free breadcrumbs to keep this recipe GF.
- Basil: Fresh basil pairs beautifully with tomato-based soups.
For the soup:
- Yellow onion & garlic: To build flavor right from the start!
- Canned peeled tomatoes: Two 28oz cans of San Marzano tomatoes — the star of the show.
- Chicken broth: 2 cups for thinning and flavor (vegetable broth works too).
- Heavy cream: 1 cup transforms this into creamy decadence.
- Grated parmesan: ½ cup, plus more for serving.
How to Make Creamy Tomato Meatball Soup
Step 1: Mix and roll the meatballs. In a large mixing bowl, combine the ground beef, breadcrumbs, parmesan, egg, chopped basil, garlic powder, and salt. Roll into mini meatballs and set aside.
Step 2: Sear the meatballs. Heat olive oil in a saucepan over medium-high heat. Add the meatballs and cook 6-7 minutes, turning frequently for an even cook. Transfer to a plate with a slotted spoon.
Step 3: Build the soup base. In the same saucepan, melt the butter and add the diced onion. Cook about 5 minutes, stirring occasionally, then add the minced garlic and cook 1 more minute.
Step 4: Simmer the tomatoes. Stir in the peeled tomatoes and chicken broth. Season with basil, honey, salt, pepper, and crushed red pepper. Bring to a boil, then reduce to a low simmer for 10 minutes.
Step 5: Blend until smooth. Carefully blend the soup using an immersion blender, regular blender, or food processor until completely smooth.
Erin's Expert Tips
- Keep your meatballs small and uniform. Using about 1.5 tablespoons of meat per meatball helps them cook evenly and stay tender.
- Don't skip searing the meatballs first. This locks in flavor and gives you those flavorful browned bits to build the soup base with.
- Blend carefully. The soup will be very hot, so work in batches if using a regular blender, and always vent the lid to avoid pressure buildup.
- Taste before serving. A touch more honey can help balance especially acidic tomatoes, so taste and adjust as needed.
- To store leftovers, let the tomato soup with meatballs cool completely, then store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally, since the cream-based broth can separate if boiled too quickly.
Frequently Asked Questions
Below are some common tomato soup with meatballs questions. Don't see the answer you're looking for? Leave a comment at the bottom of this post!
Ground beef or Italian sausage meatballs are a classic pairing, since their rich, savory flavor balances the bright acidity of tomato soup.
It's best to sear or brown the meatballs first, since this locks in flavor and helps them hold their shape once they finish cooking in the soup. Skipping this step can leave you with meatballs that fall apart or taste less flavorful.
Any brand of canned whole peeled tomatoes will work, though San Marzano tomatoes tend to have the sweetest, most balanced flavor.
If you liked this recipe, you’ll want to try these!
Celebrate soup season to its full potential with these tasty recipes:
- Easy French Onion Soup
- Marry Me Chicken Gnocchi Soup
- Healthy Stuffed Pepper Soup
- Creamy Buffalo Chicken Soup
- Thai Chicken Curry Soup
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Creamy Tomato Meatball Soup
Ingredients
Method
- In a large bowl, mix together meatball ingredients: beef, breadcrumbs, parmesan cheese, egg, basil, garlic powder, and salt. Using about 1,5 of meat, roll into mini meatballs and set aside.
- Heat a saucepan over medium-high heat and add 2 tablespoon olive oil. Once hot, add meatballs and cook for about 6-7 minutes total, turning frequently to make sure all sides are cooked. Use a slotted spoon to transfer to plate after done cooking.
- In same pan used for meatballs, at butter. It's okay if there are brown bits and some grease (drain if excessive). Once hot, add onions and let cook for about 5 minutes, stirring occasionally.
- Add in garlic. Cook for another minute.
- Pour in tomatoes and broth, and stir to combine. Then add in basil, honey, salt, pepper, and crushed red pepper.
- Bring to a boil, then reduce to a low simmer for 10 minutes.
- Using an immersion blender, regular blender, or food processor, carefully blend all soup ingredients until smooth. Pour back into soup pot. Be careful as the soup will be hot.
- Add heavy cream and parmesan cheese. Stir, then add in meatballs. Bring to a simmer and cook for 10 minutes.
- Serve with fresh parmesan cheese, more basil, and buttered toast.
Nutrition
Notes
- Sear the meatballs before adding them to the soup. This locks in flavor and helps them hold their shape rather than falling apart as they simmer.
- Blend carefully! The soup will be very hot. If using a regular blender, work in batches and vent the lid to let steam escape safely.
- Add the cream after blending, not before. Stirring it in at the end keeps the soup silky and helps prevent it from separating.
- Taste and adjust the honey. Depending on how acidic your tomatoes are, you may want a touch more (or less) to balance the flavor.
- Reheat leftovers low and slow. Since this is a cream-based soup, boiling it too quickly on reheat can cause it to separate — a gentle simmer, stirring occasionally, works best.
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