How to Make Tomato Soup from Fresh Tomatoes
A rich, creamy tomato soup made from fresh tomatoes.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
Ingredients
3 tbls olive oil
2 medium onions, chopped
2 large or 3 small carrots, chopped
4 cloves garlic, chopped
12–14 tomatoes, chopped (use more or less – i used Roma and threw in some plum – any tomatoes will do but avoid beefsteak or any super-large varieties as they have too much water)
2 tsp sugar
1/4–1/2 cup fresh (not dried) basil, chopped plus more to garnish
3 cups chicken (or veggie) stock
1 tbls kosher salt
1/2 tsp pepper (or to taste)
1 cup heavy cream
Instructions
1. Heat oil in a dutch oven or stock pot until shimmering. Add onions and carrots and saute until very soft and onions are translucent or even starting to carmelize (turn a golden yellow).
2. Add garlic and cook until fragrant, about a minute.
3. Add the tomatoes and their juices, sugar, basil, chicken stock, salt and pepper. Stir to combine.
4. Bring to a boil then lower the heat and simmer for 40 minutes or so.
5. Turn off the heat. Use an immersion blender to blend together (If you don’t have an immersion blender, you can carefully remove to a food processor or powerful blender in batches then return to the pot).
6. Stir in heavy cream. Serve with croutons and some basil for garnish. Add some grilled cheese sandwiches for a filling, cozy meal.
