Few things are as comforting as a warm bowl of tomato soup. Ina Garten’s Cream of Fresh Tomato Soup elevates this classic with ripe tomatoes, fresh basil, and a touch of cream for richness. It’s perfect for chilly evenings, summer harvests, or anytime you want a bowl of homemade comfort.

What Is Barefoot Contessa Cream of Fresh Tomato Soup?

This soup blends fresh plum tomatoes, onions, garlic, and basil with a creamy finish. Ina adds canned tomatoes and a bit of cream to deepen the flavor and texture. It’s a smooth, balanced soup—fresh and vibrant, yet hearty and satisfying.

Other Popular Ina Garten Recipes

Reasons to Try Ina Garten’s Tomato Soup

Made with fresh tomatoes and herbs – Simple, clean ingredients
Creamy without being heavy – Just a touch of cream for balance
Perfect make-ahead dish – Flavors deepen overnight
Freezes well – Great for meal prep
Pairs beautifully with grilled cheese – Classic combo
Naturally vegetarian – Easy to adapt for dietary needs
Elegant and rustic – Barefoot Contessa style

Ingredients Needed to Make Barefoot Contessa Cream of Fresh Tomato Soup

3 tablespoons good olive oil
1½ cups chopped yellow onion
2 cloves garlic, minced
4 cups chopped fresh plum tomatoes (about 2 pounds)
1½ teaspoons sugar
1 tablespoon tomato paste
¼ cup packed chopped fresh basil leaves
1 teaspoon kosher salt
¾ teaspoon black pepper
1 (28-ounce) can plum tomatoes with juice
1½ cups chicken stock or vegetable stock
¾ cup heavy cream

Instructions to Prepare Barefoot Contessa Cream of Fresh Tomato Soup

Step 1: Sauté the Aromatics

In a large pot over medium heat, warm the olive oil. Add onions and garlic and sauté for 8–10 minutes, until soft and fragrant but not browned.

Step 2: Add Fresh Ingredients

Stir in the chopped fresh tomatoes, sugar, tomato paste, basil, salt, and pepper. Cook uncovered for about 10 minutes, allowing the tomatoes to release their juices.

Step 3: Add Canned Tomatoes and Stock

Add the canned tomatoes (with their juice) and the stock. Stir to combine and bring to a gentle boil. Lower the heat and simmer uncovered for 30–40 minutes, stirring occasionally.

Step 4: Blend the Soup

Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend until smooth or slightly chunky—depending on your preference.

Step 5: Finish with Cream

Return the soup to the pot (if blended separately). Stir in the cream and gently reheat without boiling. Taste and adjust seasoning if needed.

Step 6: Serve Warm

Ladle into bowls and serve with a swirl of cream, fresh basil, or crusty bread.

What to Serve With Cream of Fresh Tomato Soup

Grilled cheese sandwiches – The iconic pairing
Crusty sourdough or baguette – Perfect for dipping
Fresh basil or parsley – Bright herbal garnish
Toasted garlic croutons – Adds texture and flavor
A dollop of crème fraîche or pesto – For richness
Cheese toast or paninis – Elevated lunch combo
Simple green salad – Light and refreshing contrast

Expert Tips for Mastering the Recipe

Use ripe plum tomatoes – They’re meaty and flavorful
Don’t skip the canned tomatoes – They add depth and consistency
Cook onions slowly – Develops sweetness and complexity
Adjust texture to your liking – Smooth or rustic, both work
Add cream off the heat – Prevents curdling
Taste before serving – Salt levels may vary with tomatoes
Blend in batches carefully – Hot liquid expands in a blender

Variations of the Recipe

Use fire-roasted canned tomatoes – Adds smoky flavor
Add red pepper flakes – For a subtle kick
Swap cream with coconut milk – For a dairy-free version
Add roasted garlic or bell peppers – For complexity
Include cooked white beans – For extra protein and thickness
Top with parmesan cheese – Adds umami
Serve chilled as gazpacho-style – Ideal for summer

How to Store Leftovers

Refrigerate in an airtight container – Keeps for up to 4 days
Reheat gently on the stovetop – Avoid boiling after cream is added
Freeze without cream – Then add fresh cream when reheating
Label and date containers – For easy tracking
Use a ladle when reheating – To control portions
Let soup cool before refrigerating or freezing – Prevents condensation
Store in small batches – Easier to reheat only what you need

How Do I Reuse Leftover Tomato Soup?

Use as a pasta sauce – Add with cooked pasta and parmesan
Serve with grilled shrimp or chicken – As a flavorful base
Stir into risotto or polenta – Adds richness and color
Add to baked beans or chili – For tomato depth
Use as a braising liquid – For meatballs or sausages
Make tomato soup grilled cheese casseroles – Fun twist
Serve in a thermos for lunch – Warm and portable

Nutritional Value (per 1½ cup serving)

Calories: 260
Fat: 18g
Carbohydrates: 20g
Protein: 4g
Sugar: 13g
Fiber: 4g
Sodium: 600mg

FAQs

Can I make Ina Garten’s tomato soup ahead of time?

Yes, this soup is perfect for making ahead. Store it in the refrigerator for up to 4 days or freeze it (without the cream) for up to 3 months.

Can I use canned tomatoes instead of fresh ones?

Yes, if fresh tomatoes aren’t in season, you can substitute with high-quality canned plum tomatoes. Use about 2 (28-ounce) cans total.

How do I blend the soup safely while it’s hot?

If using a blender, blend in small batches and vent the lid slightly to release steam. Alternatively, use an immersion blender directly in the pot.

Can I make this tomato soup dairy-free?

Yes, simply replace the heavy cream with full-fat coconut milk or omit it entirely for a lighter version.

Final Words

Barefoot Contessa’s Cream of Fresh Tomato Soup is a comforting, delicious way to enjoy the flavor of ripe tomatoes any time of year. With its creamy texture, aromatic herbs, and just the right amount of richness, this soup feels both rustic and refined—just like Ina’s best dishes.