Tomato Soup

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  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion, diced
  • 3 carrots, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 415 oz cans diced tomatoes, any variety
  • 2 teaspoons salt, to taste
  • 1/21 teaspoon black pepper, to taste
  • 1 teaspoon basil, dried
  • 1 1/2 teaspoon oregano
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 132 oz carton chicken broth, reduced sodium
  • 3/4 cup heavy cream
  • Fresh basil, for garnish
  • Freshly grated parmesan cheese, for garnish


  1. In a stock pot or dutch oven heat your olive oil and melt your butter.
  2. To the stock pot add the diced onion and carrots and sauté till softened. The last 2 minutes add the minced garlic, salt, pepper, basil, oregano, and red pepper flakes.
  3. Add the tomato paste and saute for 2-3 minutes until the red tomato paste darkens in color
  4. Allow soup to simmer for at least 30-60 minutes. (It can be left to cook for as long as you would like)
  5. When ready to serve, blend in your blender (like a Vitamix blender) until smooth. Or use an immersion blender directly in the stock pot. (If using the Vitamix, keep the clear plastic topper off the lid and cover hole with paper towels to allow heat to vent.) 
  6. When all the tomato soup has been blended, return it to the soup pot.
  7. Pour in the heavy cream and mix until combined.
  8. Garnish with fresh basil and parmesan cheese, Enjoy!

    (Tip: Serve along side your favorite sandwich, such as a classic grilled cheese)


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