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5 from 3 votes

Cream of Fresh Tomato Soup

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Author: Pam - For the Love of Cooking / Original by Ina Garten


  • 3 tbsp olive oil
  • 1 1/2 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
  • 1/4 cup fresh basil, chopped
  • 1 1/2 tsp sugar
  • 3/4 cup heavy cream
  • Sea salt and freshly cracked pepper, to taste


  • 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 link up for the recipe.
  • Add the cream then blend in 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.