Go Back
+ servings

Creamy Homemade Tomato Soup

Whip up comfort in a bowl with a tried-and-tested recipe for Creamy Homemade Tomato Soup.
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 6 servings


  • 3 Tablespoons extra-virgin olive oil
  • 1 medium red onion, diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 3 (28-oz.) cans San Marzano diced tomatoes, drained
  • 1 Tablespoon white sugar
  • 1 Tablespoon tomato paste
  • 1/4 cup packed fresh basil leaves, julienned, plus more for garnishing
  • 3 cups chicken stock
  • 3/4 cup heavy cream
  • Basil pesto, for garnishing (optional)


  • Add the olive oil to a large heavy-bottomed stock pot set over medium-low heat.
  • Add the onions and carrots and cook, stirring occasionally, until the onions are transluscent and the carrots are fork-tender, 8 to 10 minutes.
  • Add the garlic and cook, stirring, for 2 minutes.
  • Stir in the tomatoes, sugar, tomato paste, basil and chicken stock.
  • Bring the soup to a boil, then reduce it to a simmer and cook, uncovered, for 30 minutes.
  • Carefully transfer a portion of the soup into a blender or food processor. Blend the soup in batches then return it to the pot. Whisk in the heavy cream.
  • Cook the soup over medium-low heat until warmed throughout, then taste and season with salt, pepper and sugar, as desired. Serve the soup in bowls and garnish with a drizzle of basil pesto (optional).