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  • Writer's picturefrench creek kitchen

Creamy Garden Tomato Soup

makes a large pot of soup


2 yellow onions, medium dice

5 carrots, medium dice

2 cloves of garlic, smashed

2 tablespoons olive oil

6 oz tomato paste

10 medium to large fresh tomatoes, cored and diced1 cup basil, loosely packed

1 quart vegetable or chicken stock

1 cup heavy cream

1 tablespoon kosher salt, plus more to taste

1/2 teaspoon pepper

Balsamic glaze and croutons for serving, optional


Pour the olive oil into a large stock pan over medium heat. Add the onions, carrots, garlic, 1 teaspoon of salt and cook, stirring often, for 10 minutes or until the onions are translucent and carrots are softened. Add the tomato paste and stir to combine. Cook for 3-4 minutes or until the tomato paste starts to turn a dark brick red color, stir often so it doesn't burn on the bottom of the pan. Add the tomatoes, basil, 1 teaspoon of salt, the pepper and vegetable or chicken stock. Give it a few big stirs, then bring to a low boil. Turn the heat down to keep the soup at a hard simmer and simmer for 30 minutes.

Puree the soup in a blender in batches until smooth, or with an immersion blender. Return the soup to the pot and add the remaining 1 teaspoon of salt and heavy cream. Bring back to a simmer, taste and add more salt or pepper if needed. Serve hot.

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