Creamy Tomato Soup

This is my families all time favorite soup. It’s derived from the Creamy Tomato Basil Soup recipe in the The New Basics Cookbook by Julee Rosso & Sheila Lukins which you can buy on (link above). A friend of mine made this soup for a luncheon years ago and it was the best tomato soup I had ever eaten. I made small changes to the recipe. I hope you love it as much me and my family do.

  • 3lbs of Roma tomatoes chopped
  • 4T of unsalted butter melted
  • 2T olive oil
  • 1 onion sliced
  • 3 carrots diced
  • 6 cloves of garlic minced
  • 2T of chicken Better then Bouillon
  • 2 cans of whole tomatoes
  • Bunch of basil chopped
  • 4 Cups of chicken broth
  • 1/2T of All spice
  • 2 Cups of heavy cream
  • Salt/Pepper
  • 1 or 2 T sugar

Heat a large stock pot over medium high heat. Put olive oil and butter in the pot and melt it. Sautè onions, carrots, and garlic ( garlic should be added last it can burn easily). Add tomatoes then canned tomatoes. Bring to a boil. Add basil, all spice, salt, pepper, Better then Bouillon and sugar. Pureè the whole mixture with an immersion blender then add chicken stock and heavy cream. Simmer on low for about 1-2 hours in order to have the flavors come together.



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