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Cream of Fresh Tomato Soup
5 from 9 votes

Cream of Fresh Tomato Soup

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Course: Soup
Cuisine: American

Ingredients

  • 3 tbsp olive oil
  • 1 ½ cups red onion 1 large or 2 small, diced
  • 2 carrot peeled and diced
  • Pinch crushed red pepper flakes to taste
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 4 lbs tomato about 4-5 large, vine ripened, diced
  • 3 cups chicken broth
  • ¼ cup basil fresh, chopped
  • 1 ½ tsp sugar
  • ¾ cup heavy cream
  • salt sea salt and freshly cracked, to taste
  • black pepper sea salt and freshly cracked, to taste

Instructions

    Cup of Yum
  1. Make soup by heating the olive oil in a large Dutch oven over medium heat.  
  2. Add the onions and carrots along with a pinch of crushed red pepper flakes, then cook, stirring often for 15 minutes, or until very softened.
  3. Add the minced garlic and tomato paste, then cook, stirring constantly, for 1 minute. 
  4. Add the tomatoes, chicken stock, fresh basil, and sugar then bring to a boil, reduce the heat, and simmer uncovered, 30 to 40 minutes or until the tomatoes are tender.
  5. Make the homemade croutons, if desired. Click the link up for the recipe.
  6. Add the cream then blend in a blender or with an immersion blender until smooth and creamy. 
  7. Finish the soup by pouring it through a fine strainer then return to the Dutch oven. 
  8. Reheat on low until just hot. Taste and season with sea salt and freshly cracked pepper, to taste. 
  9. Ladle into bowls and serve with homemade croutons and fresh basil, if desired. Enjoy.