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.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 6–8 1x
- Category: Soup
- Method: Simmering + Blending
- Cuisine: American
Ingredients
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3 tablespoons good olive oil
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1½ cups chopped yellow onion
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2 cloves garlic, minced
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4 cups chopped fresh plum tomatoes (about 2 pounds)
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1½ teaspoons sugar
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1 tablespoon tomato paste
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¼ cup packed chopped fresh basil leaves
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1 teaspoon kosher salt
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¾ teaspoon black pepper
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1 (28-ounce) can plum tomatoes with juice
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1½ cups chicken stock or vegetable stock
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¾ cup heavy cream
Instructions
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.
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.
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.
Use an immersion blender directly in the pot or transfer soup in batches to a blender. Blend until smooth or slightly chunky—depending on your preference.
Return the soup to the pot (if blended separately). Stir in the cream and gently reheat without boiling. Taste and adjust seasoning if needed.
Ladle into bowls and serve with a swirl of cream, fresh basil, or crusty bread.