Cream of Fresh Tomato Soup

Cream of Fresh Tomato Soup

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons good olive oil

  • cups chopped red onions (2 onions)

  • 2

    carrots, unpeeled and chopped

  • 1

    tablespoon minced garlic (3 cloves)

  • 4

    pounds vine-ripened tomatoes, coarsely chopped (5 large)

  • teaspoons sugar

  • 1

    tablespoon tomato paste

  • ¼

    cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish

  • 3

    cups chicken stock, preferably homemade

  • 1

    tablespoon kosher salt

  • 2

    teaspoons freshly ground black pepper

  • ¾

    cup heavy cream

  • Croutons, for garnish


Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.


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