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Fresh Cream of Tomato Soup
Servings
6
Author
Adapted from Barefoot Contessa Back To Basics
Ingredients
3
tablespoons
good olive oil
1 1/2
cups
chopped onions
2
carrots,
unpeeled and chopped
4
pounds
vine-ripened tomatoes
(5 large), coarsely chopped
1 1/2
teaspoons
sugar
1
tablespoon
tomato paste
1/4
cup
chopped fresh basil leaves, lightly packed
3
cups
chicken stock
1
teaspoon
kosher salt
or more to taste
2
teaspoons
freshly ground black pepper
1/4
cup
half and half or heavy cream
Instructions
Heat olive oil in a large pot over low heat. Add the onions and carrots and sauté until tender.
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 minutes or until the tomatoes are tender.
Add the half and half or cream, and process with a hand blender until the soup is smooth and creamy.
Reheat after blending and serve warm.
Notes
Garnish with julienned fresh basil leaves if desired.