[ Dish ]
[ The Dish ]
[ The Dish ]
Creamy Tomato Soup
Turkey Gravy
Rich, creamy tomato soup made with sweet carrots, onions, and a hint of basil. Perfect with a grilled cheese sandwich for cozy nights, easy meal prep, and freezer-friendly for up to 6 months.
Rich, creamy tomato soup made with sweet carrots, onions, and a hint of basil. Perfect with a grilled cheese sandwich for cozy nights, easy meal prep, and freezer-friendly for up to 6 months.
Created On: Jul 4, 2025
Created On: Jul 4, 2025
[ Facts ]
[ Facts ]
Main Ingredient
Tomato
Main Ingredient
Tomato
Main Ingredient
Tomato
Total Time
1 Hour 45 Minutes
Total Time
1 Hour 45 Minutes
Total Time
1 Hour 45 Minutes
Cuisine
French
Cuisine
French
Cuisine
French
Servings
4
Servings
4
Servings
4
[ The Steps + Pictures ]
[ The Ingredients ]
[ The Ingredients ]
For the Tomato Soup
4 ounces unsalted butter (1 stick; 114 g)
4 large carrots (1 pound; 455 g), diced
2 medium yellow onions (1 pound; 455 g), diced
3 large (28-ounce; 795 g) cans whole tomatoes, crushed roughly by hand
4 cups (950 ml) homemade or store-bought low-sodium chicken stock
1/4 teaspoon baking soda, plus more as needed (optional)
8 ounces heavy cream (1 cup; 225 g)
Up to 1 1/4 teaspoons (5 g) Diamond Crystal kosher salt
1/2 teaspoon (1 g) freshly ground black pepper, or more to taste
1/8 teaspoon ground cayenne, or more to taste
1/2 ounce fresh basil leaves (1 loosely packed cup; 15 g), cut into chiffonade
[ Steps ]
[ Steps ]
Prep (15 minutes)
1. In a 6-quart stainless steel pot, melt butter over medium heat until foaming.
2. Add carrots and onions; cook, stirring occasionally, until butter starts to brown on the bottom, about 15 minutes.
Simmering (1 hour 30 minutes)
3. Add tomatoes, followed by chicken stock. Stir to combine.
4. Continue cooking, stirring occasionally, until quite thick, about 1 1/2 hours. Adjust heat as needed to maintain a gentle simmer.
Blending and Finishing (15 minutes)
5. Taste broth; if flavor is too sharp or acidic, add 1/4 teaspoon baking soda and stir well (it will foam at first). Repeat if needed.
6. Purée soup with an immersion blender until smooth, or cool until no longer steaming before puréeing in a countertop blender.
7. Stir in cream, then season with salt, pepper, and cayenne to taste.
8. Rewarm soup if needed. Stir in basil just before serving.
Notes
*The size of a "medium" onion or a "large" carrot is inherently subjective, so the specifics listed are meant as a guide.
*In a sealed nonreactive container, tomato soup will keep up to 1 week in the refrigerator or 6 months in the freezer.
Prep (15 minutes)
1. In a 6-quart stainless steel pot, melt butter over medium heat until foaming.
2. Add carrots and onions; cook, stirring occasionally, until butter starts to brown on the bottom, about 15 minutes.
Simmering (1 hour 30 minutes)
3. Add tomatoes, followed by chicken stock. Stir to combine.
4. Continue cooking, stirring occasionally, until quite thick, about 1 1/2 hours. Adjust heat as needed to maintain a gentle simmer.
Blending and Finishing (15 minutes)
5. Taste broth; if flavor is too sharp or acidic, add 1/4 teaspoon baking soda and stir well (it will foam at first). Repeat if needed.
6. Purée soup with an immersion blender until smooth, or cool until no longer steaming before puréeing in a countertop blender.
7. Stir in cream, then season with salt, pepper, and cayenne to taste.
8. Rewarm soup if needed. Stir in basil just before serving.
Notes
*The size of a "medium" onion or a "large" carrot is inherently subjective, so the specifics listed are meant as a guide.
*In a sealed nonreactive container, tomato soup will keep up to 1 week in the refrigerator or 6 months in the freezer.
