Cream of Fresh Tomato Soup
It’s been cold and rainy lately so I decided to make us a big pot of cream of fresh tomato soup for dinner. I found this Ina Garten recipe that used fresh tomatoes and fresh basil plus a little heavy cream to make it creamy and extra delicious. I served bowls of this delicious cream of fresh tomato soup topped with homemade croutons and fresh basil. I paired the soup with a garden salad topped with a basil green goddess dressing and some crusty sourdough bread. It was a fantastic meal that my entire family enjoyed. I can’t wait for a big bowl of leftover soup for lunch.
Cream of Fresh Tomato Soup
Ingredients:
- 3 tbsp olive oil
- 1 ½ cups red onion, diced (1 large or 2 small)
- 2 carrots, peeled & diced
- Pinch crushed red pepper flakes, to taste
- 3 cloves of garlic, minced
- 1 tbsp tomato paste
- 4 lbs vine-ripened tomatoes, diced (about 4-5 large)
- 3 cups chicken broth
- ¼ cup fresh basil, chopped
- 1 ½ tsp sugar
- ¾ cup heavy cream
- Sea salt and freshly cracked pepper, to taste
How to Make Cream of Fresh Tomato Soup
Heat the olive oil in a large Dutch oven over medium heat. Add the onions and a pinch of crushed red pepper flakes, then cook, stirring often for 15 minutes, or until very softened. Add the carrot, minced garlic, and tomato paste, then cook, stirring constantly, for 1 minute.
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.
Make the homemade croutons, if desired. Click this link for the recipe.
Add the cream then blend in a blender or with an immersion blender until smooth and creamy. Pour the soup through a fine strainer. Reheat on simmer until just hot. Taste and season with sea salt and freshly cracked pepper, to taste. Ladle into bowls and serve with homemade croutons and fresh basil, if desired. Enjoy.
Equipment
Ingredients
- 3 tbsp olive oil
- 1 ½ cups red onion, diced (1 large or 2 small)
- 2 carrots, peeled & diced
- Pinch crushed red pepper flakes, to taste
- 3 cloves of garlic, minced
- 1 tbsp tomato paste
- 4 lbs vine ripened tomatoes, diced (about 4-5 large)
- 3 cups chicken broth
- ¼ cup fresh basil, chopped
- 1 ½ tsp sugar
- ¾ cup heavy cream
- Sea salt and freshly cracked pepper, to taste
Instructions
- Make soup by heating the olive oil in a large Dutch oven over medium heat.
- 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.
- Add the minced garlic and tomato paste, then cook, stirring constantly, for 1 minute.
- 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.
- Make the homemade croutons, if desired. Click the link up for the recipe.
- Add the cream then blend in a blender or with an immersion blender until smooth and creamy.
- Finish the soup by pouring it through a fine strainer then return to the Dutch oven.
- Reheat on low until just hot. Taste and season with sea salt and freshly cracked pepper, to taste.
- Ladle into bowls and serve with homemade croutons and fresh basil, if desired. Enjoy.
So fresh and tasty!
I love tomato soup, one of my favorite soups!!
I would like this soup for lunch today.
This does sound good. Have a good weekend Diane
That sounds like such a perfect meal!
Tomato soup is probably one of my favorites. I like the addition of the carrots, it must have given the soup a nice sweet taste.