Tomato Soup

April 23, 2016

Dinner Recipes Soups & Stews


I really need to redo this picture. I love soup. The family loves soup. I’m sure the dogs would love soup too, if we let them eat it. But this isn’t just about soup. This is about you, a woman who does it all and doesn’t have time to cook. You’re busy and if you are anything like me, you’re a working mother who needs an easy, fast, healthy recipe to fuel her family. Cooking fresh makes me feel like a good mom, not to mention – I can trick them into eating vegetables.

I whipped up Ina’s “Cream of Fresh Tomato Soup”. Like everything Ina makes, it was amazing, which will make you look amazing. It’s ridiculously easy. Just chop up onions, carrots, garlic, tomatoes, basil, and add a few other ingredients; throw it in a pot and let it simmer while you pour yourself a glass of wine.

The Perfect & Classic Homemade Tomato Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8 servings
Author Stasia Wimmer


  • 3 tbsp olive oil
  • 1 large red onion , chopped
  • 3 medium carrots , peeled and chopped
  • 3 garlic cloves , minced
  • 7-8 vine ripe tomatoes , roughly chopped
  • 1 1/2 tbsp tomato paste
  • 3/4 cup fresh basil , thinly sliced
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 tsp sugar
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 3 cups low sodium chicken stock
  • 1 1/4 cup heavy cream


  1. In a large stockpot heat oil over medium heat. Add the onions and carrots and sauté until tender. Add the garlic, cook for 30-40 seconds, stirring constantly.
  2. Add the chopped tomatoes, tomato paste, basil, sprig of thyme, bay leaf, sugar, salt, and pepper, stir well. Add the chicken stock, stir and bring to a boil. Reduce heat to low, simmer uncovered for 45 minutes.
  3. Remove bay leaf and sprig of thyme, discard.
  4. Use an immersion blender to purée soup right in the stockpot (my preferred choice), or allow to cool before placing soup (in small batches or as much as you safely can) into a blender, process until smooth; pour puréed soup through a fine mesh strainer into a bowl, set aside. If you don’t want to strain the soup to save on time, don’t. Repeat until all the soup is puréed; ladle puréed soup back into the stockpot. Turn heat to medium-low, add heavy cream, stirring until incorporated and heated throughout.
  5. Adjust salt and pepper, to taste.

*Recipe adapted from Ina Garten, Cream Of Fresh Tomato Soup.



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