Monday Meals With Me: Cream of Tomato Soup

Seriously my friends, is there anything better than homemade cream of tomato soup on a cold winter’s day? Okay, I know here in Los Angeles I may be jumping the gun a bit on the whole cold winter days. But this soup is one of my favorites and Ben and Elsie love it, so I’ve got that going for me.  

I know the idea of homemade soup can be overwhelming, but this one is really so easy, and you can whip it up in a flash! The day I made this for my crew, my sweet friend Jackie told me after the fact that she would never choose to have tomato soup but she actually liked mine, a lot. So there you go!

This soup of course pairs perfectly with a great loaf of sourdough bread, some yummy buttery croutons sprinkled on top, or better yet a grilled cheese sandwich. And stay tuned I have a killer grilled cheese recipe coming soon!  

I modified this recipe from an Ina Garten recipe which actually called for 2 teaspoons of pepper. For my family that was a bit much so I do just 1 teaspoon, and even that gives it quite a bit of a kick.  As always I add more garlic then any recipe calls for. Enjoy and fingers crossed for some legit fall/winter weather soon!

// DRESS //

Cream of Tomato Soup

Print Recipe


  • 3 tablespoons good olive oil
  • 1 1/2 cups chopped red onions (2 onions)
  • 2 carrots, un-peeled and chopped
  • 1 tablespoon minced garlic (3 cloves)
  • 4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
  • 1 1/2 teaspoons sugar
  • 1 tablespoon tomatopaste
  • 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
  • 3 cups chicken stock
  • 1 tablespoon kosher salt
  • 1 teaspoons freshly ground black pepper
  • 3/4 cup heavy cream
  • Croutons, for garnish


Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. 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 30-40 minutes, until the tomatoes are very tender.

Add the cream to the soup, and process it in small batches in a blender. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.


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