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Fresh Cream of Tomato Soup

Servings 6
Author Adapted from Barefoot Contessa Back To Basics


  • 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


  • 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.


Garnish with julienned fresh basil leaves if desired.