Cream of Fresh Tomato Soup




Total Time: 1 hr

Prep Time: 15 mins

Cook Time: 45 mins

Yield: 4-6 servings





  • 1 Tbsp olive oil
  • 1 large red onion, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 5-6 large tomatoes, cored and chopped
  • 1 Tbsp sugar
  • ¼ cup tomato paste
  • 3 cups chicken stock
  • ¼ cup chopped herbs (basil, thyme, and oregano leaves)
  • 1 Tbsp kosher salt
  • 2 tsp black pepper
  • ½-¾ cup half & half





  1. In a large, heavy pot, heat olive oil over medium-low heat. Sauté onions and carrots until tender—about 10 minutes. Add garlic and cook for 1 minute until fragrant.
  2. Add tomatoes and rest of ingredients except half & half. Bring to a boil, lower heat, and cook uncovered for 30-40 minutes or until tomatoes are soft.
  3. Process soup with an immersion blender or food processor until smooth.
  4. Add half & half and serve with croutons or crackers (or grilled cheese sandwiches).



Tara’s Tidbits®

This wonderful soup freezes well with end-of-season tomatoes, but hold off on the half & half if you’re going to freeze it.