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Garden Fresh Cream of Tomato Soup


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  • 3 cups vegetable or chicken stock
  • 2 tbsp olive oil
  • 2 red onions, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 5 large fresh tomatoes, chopped
  • 1 1/2 tsp sugar
  • 1 tbsp tomato paste
  • 1 bundle fresh basil leaves
  • 3/4 cup half and half
  • salt and pepper to taste


Servings 6
Cooking time 40mins


Step 1

Heat oil in a medium stock pot over medium-high heat. Ann onions and carrots and saute until tender. Add garlic and saute for another minute.

Add tomatoes, sugar, tomato paste, basil, stock and stir well. Bring soup to a boil, lower the heat and simmer, uncovered for 30-40 minutes, until the tomatoes are tender. Add half and half to the soup and puree in a blender or processor, strain pulp. reheat soup over low heat just until hot. Garnish each with basil leaf and/or basil paste.


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