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Old-Fashioned Cream of Tomato Soup

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A rich, creamy, and nostalgic Old-Fashioned Cream of Tomato Soup made with carrots, onions, and just enough cream. This homemade comfort classic is perfect for cozy meals and pairs beautifully with grilled cheese.

  • Author: Catherine
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 cups 1x
  • Category: Soup
  • Method: Simmered and blended
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 4 oz (1 stick / 114g) unsalted butter
  • 1 lb (455g) carrots, diced (about 4 large)
  • 1 lb (455g) yellow onions, diced (about 2 medium)
  • 3 x 28 oz cans whole tomatoes, crushed by hand
  • 4 cups (950ml) low-sodium chicken stock
  • 1/4 tsp baking soda (more if needed)
  • 1 cup (225g) heavy cream
  • Up to 1 1/4 tsp kosher salt (to taste)
  • 1/2 tsp freshly ground black pepper (or more to taste)
  • 1/8 tsp ground cayenne (optional)
  • 1/2 oz (15g) fresh basil leaves, chiffonade

Instructions

  1. Melt the butter in a large stainless steel pot over medium heat.
  2. Add diced carrots and onions; cook until softened and the butter begins to brown (about 15 minutes).
  3. Stir in hand-crushed tomatoes and chicken stock.
  4. Simmer uncovered for about 90 minutes, stirring occasionally until thickened.
  5. Taste and add 1/4 tsp baking soda if needed to reduce acidity. Stir well and repeat if necessary.
  6. Remove from heat and purée using an immersion blender (or cool slightly and use a countertop blender).
  7. Stir in cream, then season with salt, pepper, and cayenne to taste.
  8. Reheat gently if needed, and stir in basil just before serving.

Notes

  • Soup can be stored in the refrigerator for up to 1 week or frozen for 6 months.
  • For a dairy-free version, use olive oil and coconut milk.
  • Fresh basil is best added at the end to preserve its flavor.
  • To reduce sharp acidity, use baking soda rather than sugar.

Nutrition