Fresh Tomato Basil Cream Soup

fresh tomato soup

It has been so cold in the city the past few days, so I have been dying to make this fresh tomato basil cream soup. The name is a little misleading because instead of cream I substituted half-and-half to make it a lighter, healthier soup. I got to try out my new KitchenAid 5-speed hand blender, which worked like a dream-the texture of the soup was perfect! I like to leave it a little chunky for a nice texture. I almost gave up on fresh tomato soup recipes because I tried two already that were complete failures. I guess the third time is a charm! I finally found my go-to recipe for fresh tomato basil soup now-thanks to a little help from Ina Garten from the Food Network. I used her recipe as a start, and adapted it to my own style of cooking. This recipe is special to me because early in our relationship Fabi and I discovered this incredible tomato basil soup at cute little restaurant and it has brought us back there a few times since then, just for their soup! I am glad I was finally able to recreate (my best attempt, at least!) that delicious fresh tomato soup we both love.

Tomorrow is my first of 3 final exams, therapeutics. I know…why am I blogging when it is already 2pm on Sunday and the day is quickly slipping away from me? I still have to do my half-marathon training before dark too :/ I promise, I will stay away from anything food-related for the rest of the day!! Enjoy the rest of your Sunday!

Fresh Tomato Basil Cream Soup

Recipe Type: Soup
Prep time:
Cook time:
Total time:
Serves: 2
  • 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
  • 1 1/2 cups chicken broth
  • 1/3 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. [img src=”” alt=”tomatoes” title=”tomatoes” width=”599″ height=”439″ class=”aligncenter size-full wp-image-2753″]
  5. Add the tomatoes, basil, sugar, pepper and chicken broth and bring to a boil. [img src=”” alt=”fresh basil” title=”tomatosoup2″ width=”599″ height=”411″ class=”aligncenter size-full wp-image-2754″]
  6. Turn the heat down to medium and simmer for 30 minutes, uncovered. [img src=”” alt=”fresh tomato soup” title=”tomatosoup3″ width=”599″ height=”523″ class=”aligncenter size-full wp-image-2755″]
  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). [img src=”” alt=”kitchenaid 5-speed blender” title=”tomatosoup4″ width=”599″ height=”628″ class=”aligncenter size-full wp-image-2756″] [img src=”” alt=”kitchenaid 5-speed blender” title=”tomatosoup5″ width=”599″ height=”457″ class=”aligncenter size-full wp-image-2757″]
  8. Stir in the half-and-half and serve warm.
  9. Garnish with cream and shredded basil leaves on top of the soup.


Recipe adapted from Ina Garten’s Fresh Tomato Soup Recipe, 2008.

Disclaimer: KitchenAid provided me a 5-speed hand blender free of charge. All opinions are honest and 100% mine.

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  1. john@kitchenriffs says:

    We’ve had a few cold days, but it’s been unusually warm here. Still, we’ve had enough chilly days where soup is welcome. Good job with this! Super flavors, and such a nice, easy procedure. Good stuff! Thanks for taking time from your studies to share with us.

  2. Jestin Larson says:

    Reminds me of when I used to make tomato soup almost all the time…though you night want to let people know that a couple large cans of pealed tomatoes (cut or not) can serve when fresh tomatoes are in short supply 🙂

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