Menu Enter a recipe name, ingredient, keyword...


Cream of Fresh Tomato Soup


Rate this recipe 0/5 (0 Votes)


  • 3 TBSP olive oil
  • 1 1/2 cups chopped onions
  • 2 carrots, peeled and chopped
  • 1 TBSP minced garlic (3 cloves)
  • 4 lbs fresh tomatoes, peeled and coarsely chopped
  • 1 1/2 tsp sugar
  • 1 TBSP tomato paste
  • 1/4 cup packed chopped fresh basil leaves
  • 3 cups chicken stock
  • 2 tsp kosher salt
  • 1 1/2 tsp freshly ground black pepper
  • 3/4 cup heavy cream


Preparation time 30mins
Cooking time 60mins


Step 1

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, til very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, paste, basil, chicken stock, salt and pepper and stir very well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, til the tomatoes are very tender.
Add the cream to the soup and process thru a food mill or use and immersion blender. Reheat the soup over low heat just til hot.


You'll also love

Review this recipe

Tomato soup Tomato Caper Pasta