"Cooking is like love. It should be entered into with abandon or not at all." ~Harriet van Horne


Cream of Fresh Tomato and Basil Soup

Published by: Kathy

  • Aug
  • 23

There’s nothing like a bowl of hot soup to…

Wait a minute!  Why on earth am I making soap in the middle of August!  Who knows…I guess I just had a hankering for tomato basil soup.

In any case, last week  I made a pot of Cream of Fresh Tomato and Basil Soup.  The original recipe is from the Barefoot Contessa (Ina Garten), but you can find it on page 35 of my cookbook.


  • 3  Tbsp. olive oil
  • 1½  c. red onions, chopped (2 large)
  • 2  carrots, unpeeled and chopped
  • 3  garlic cloves, minced
  • 4  lbs. vine ripened tomatoes, coarsely chopped (5 large)
  • 1½  tsp. sugar
  • 1  Tbsp. tomato paste (more works fine)
  • ¼  c. chopped fresh basil leaves
  • 3  c. chicken stock (find this in the soup aisle of the grocery store)
  • 2  tsp. kosher salt
  • 1  tsp.  black pepper
  • ¾  c. heavy cream
  • Croutons for garnish
  • Fresh basil, julienned, for garnish

Heat olive oil in a large soup pot, over medium-low heat.  Add the onions, carrots and garlic and sauté for about 10 minutes, until very 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 20-40 minutes, until the tomatoes are very tender.

Add the cream to the soup, remove from heat and allow to cool for a short time.   Ladle the soup, a little at a time, into a blender or food processor and blend until smooth.  Repeat the blending process until all the soup is blended.  When ready to serve, reheat the soup over low heat and serve.  Garnish with croutons and/or julienned basil leaves. 

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