This easy Cream of Fresh Tomato Soup inspired by Barefoot Contessa is quick, creamy, and comforting,perfect for lunch or dinner. Made with simple, fresh ingredients like ripe tomatoes and basil, it’s both nutritious and satisfying. Top with crispy croutons for added texture and flavour. A flexible recipe that’s guaranteed to become a favourite!
Ingredients Needed
- 3 tablespoons (45 ml) good olive oil
- 1½ cups (225 g) chopped red onions (about 2 medium onions)
- 2 carrots, unpeeled and chopped
- 1 tablespoon minced garlic (about 3 cloves)
- 1.8 kg vine-ripened tomatoes, roughly chopped (around 5 large tomatoes)
- 1½ teaspoons caster sugar
- 1 tablespoon tomato purée
- ¼ cup (15 g) chopped fresh basil, plus extra basil leaves, finely sliced (julienned), for garnish
- 700 ml chicken stock (preferably homemade)
- 1 tablespoon sea salt
- 2 teaspoons freshly ground black pepper
- 180 ml double cream
- Croutons, to serve (optional)
How To Make Cream Of Fresh Tomato Soup
- Sauté the vegetables: Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and gently sauté for about 10 minutes until soft and tender. Add the garlic and cook for another minute.
- Prepare the soup base: Add the chopped tomatoes, caster sugar, tomato purée, basil, chicken stock, sea salt, and black pepper to the pot. Stir well, bring to a gentle boil, then reduce heat and simmer uncovered for 30-40 minutes until the tomatoes are very tender.
- Blend and add cream: Stir in the double cream. Process the soup using a food mill set over a large bowl, discarding the dry pulp left behind. Alternatively, blend the soup carefully using an immersion or regular blender until smooth.
- Serve: Gently reheat the soup if needed, ladle into bowls, and garnish with finely sliced fresh basil leaves and croutons if using.
Recipe Tips
- Use ripe, fresh tomatoes: Choose the ripest, freshest tomatoes you can find. They will give your soup a rich and sweet flavour.
- Sauté vegetables thoroughly: Cook the onions and carrots until they’re very soft. This step brings out their natural sweetness, adding depth to your soup.
- Blend for desired texture: After cooking, blend the soup until it’s as smooth or chunky as you like. An immersion blender works well for this.
- Add cream carefully: Stir in the cream slowly over low heat to prevent it from curdling. This will make your soup creamy and smooth.
- Season to taste: Taste your soup before serving and add more salt or pepper if needed. Proper seasoning enhances all the flavours.
How To Store & Reheat Leftovers
- Refrigerate: Pour leftover cream of fresh tomato soup into an airtight container and refrigerate. It will stay fresh for up to 4 days.
- Freeze: Place leftover cream of fresh tomato soup in a freezer-safe container, leaving some space at the top. Freeze for up to 3 months. To use, thaw the soup in the fridge overnight, then reheat it gently on the stove.
- Reheating: Warm leftover cream of fresh tomato soup over medium heat on the stove, stirring occasionally, until it’s hot throughout. This usually takes about 5-10 minutes.
Nutrition Facts
- Calories: 130
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 980mg
- Potassium: 400mg
- Total Carbohydrate: 11g
- Dietary Fiber: 2g
- Sugars: 7g
- Protein: 2g
Try More Recipes:
Barefoot Contessa Cream Of Fresh Tomato Soup
Description
This easy Cream of Fresh Tomato Soup inspired by Barefoot Contessa is quick, creamy, and comforting,perfect for lunch or dinner. Made with simple, fresh ingredients like ripe tomatoes and basil, it’s both nutritious and satisfying. Top with crispy croutons for added texture and flavour. A flexible recipe that’s guaranteed to become a favourite!
Ingredients
Instructions
- Sauté the vegetables: Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and gently sauté for about 10 minutes until soft and tender. Add the garlic and cook for another minute.
- Prepare the soup base: Add the chopped tomatoes, caster sugar, tomato purée, basil, chicken stock, sea salt, and black pepper to the pot. Stir well, bring to a gentle boil, then reduce heat and simmer uncovered for 30-40 minutes until the tomatoes are very tender.
- Blend and add cream: Stir in the double cream. Process the soup using a food mill set over a large bowl, discarding the dry pulp left behind. Alternatively, blend the soup carefully using an immersion or regular blender until smooth.
- Serve: Gently reheat the soup if needed, ladle into bowls, and garnish with finely sliced fresh basil leaves and croutons if using.
Notes
- Use ripe, fresh tomatoes: Choose the ripest, freshest tomatoes you can find. They will give your soup a rich and sweet flavour.
- Sauté vegetables thoroughly: Cook the onions and carrots until they’re very soft. This step brings out their natural sweetness, adding depth to your soup.
- Blend for desired texture: After cooking, blend the soup until it’s as smooth or chunky as you like. An immersion blender works well for this.
- Add cream carefully: Stir in the cream slowly over low heat to prevent it from curdling. This will make your soup creamy and smooth.
- Season to taste: Taste your soup before serving and add more salt or pepper if needed. Proper seasoning enhances all the flavours.
Barefoot Contessa Cream Of Fresh Tomato Soup