Tomato Soup

This soup is good all year round. It really depends on the quality of your tomatoes. You can use fresh tomatoes, but canned tomatoes are really good as well!
Time 2 hours
Servings 4
Difficulty Easy




  • 4 oz Butter, unsalted
  • 1 lb Carrots, diced
  • 1 lb Onions, diced
  • 3 28 oz cans Whole tomatoes, crushed
  • 4 cups Chicken stock
  • 1 cup Heavy cream
  • 1 tsp Salt, Kosher
  • ½ tsp Black pepper, freshly ground
  • tsp Cayenne pepper
  • 1 cup Basil, chiffonade


  • In a large pot, melt butter over medium-high heat until foaming, then add carrots and onions. Cook, stirring until butter starts to brown on the bottom, about 15 minutes.
  • Add tomatoes and stock. Continue cooking, stirring occasionally, until quite thick, about 1½ hours. Adjust heat as needed to maintain a gentle simmer.
  • Purée soup with an immersion blender until smooth, or cool until no longer steaming before puréeing in a countertop blender. Stir in cream, then season with salt, black pepper, and cayenne to taste.
  • Stir in basil just before serving.