Creamy Tomato soup

After having had our fill of summertime fresh tomato pastas, salsas, and tacos, we find ourselves dreaming of all the warm soups we love in Autumn.


  • 3 tablespoons olive oil
  • 2 chopped red onions
  • 2 carrots, unpeeled and chopped
  • 3 cloves minced garlic
  • 5 large tomatoes, coarsely chopped
  • 1 1/2 teaspoons sugar
  • 1 tablespoon tomato paste
  • 1/4 cup packed chopped fresh basil leaves
  • 3 cups chicken stock
  • 1 tablespoon sea salt
  • 2 teaspoons freshly ground black pepper
  • 3/4 cup heavy cream


  1. Heat the olive oil in a large pot over medium-low heat.
  2. Add the onions and carrots and sauté for about 10 minutes, until very tender.
  3. Add the garlic and cook for 1 minute.
  4. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.
  5. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
  6. Add the cream to the soup and strain, or better, process it through a food mill into a bowl, discarding the pulp.
  7. Reheat the soup over low heat just until hot and serve with thinly sliced basil leaves.
  8. Drizzle with a grilled cheese, or garnish with yummy homemade toasted bread.

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