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
Prep time
Cook time
Type: Soup
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
  • 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 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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