Fresh Tomato Basil Cream Soup
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
  • 2 tbsp olive oil
  • 1 white onion
  • 2 cloves garlic, minced
  • 2 small carrots
  • 2 lb vine-ripened tomatoes
  • 1 tsp sugar
  • 1 tsp pepper
  • 2 tbsp chopped fresh basil leaves, plus extra for garnish
  • 1½ cups chicken broth
  • ⅓ cup half-and-half
  1. Add olive oil to a large pot and turn the heat on medium.
  2. Add the chopped onion and carrots and sauté for 7 minutes.
  3. Add the minced garlic and stir. Continue to sauté for a few more minutes.
  4. In the meantime, wash and coarsely chop the tomatoes. tomatoes
  5. Add the tomatoes, basil, sugar, pepper and chicken broth and bring to a boil. fresh basil
  6. Turn the heat down to medium and simmer for 30 minutes, uncovered. fresh tomato soup
  7. After 30 minutes or once the tomatoes are tender, puree the soup using a KitchenAid hand blender (or any immersion blender, food processor or blender). kitchenaid 5-speed blender kitchenaid 5-speed blender
  8. Stir in the half-and-half and serve warm.
  9. Garnish with cream and shredded basil leaves on top of the soup.
Recipe by My San Francisco Kitchen at