Cream Of Tomato Soup Recipe

Prepare vegetables

Chop the tomatoes if using fresh. Finely chop the onion and dice the carrot. Mince the garlic and set aside. Tear the basil leaves.

Sweat aromatics

Heat olive oil and butter in a large pot over medium heat. When the butter melts and the oil shimmers, add the chopped onion and carrot. Cook, stirring occasionally, until the onion is translucent and the carrot begins to soften, about 6–8 minutes.

Add garlic and spices

Add the minced garlic, dried oregano, and bay leaf to the pot. Cook, stirring constantly, until the garlic is fragrant but not browned, about 30–45 seconds.

Add tomatoes and stock

Add the chopped or canned tomatoes (including juices if using canned) and the stock to the pot. Stir to combine, scraping any browned bits from the bottom. Add the sugar (if using) to balance acidity, and add 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Simmer

Bring the soup to a gentle boil, then reduce heat to low and simmer, partially covered, for 20–25 minutes so the flavors meld and the carrot is fully tender.

Remove bay leaf and blend

Remove and discard the bay leaf. Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and purée until smooth, then return to the pot.

Adjust texture

If the soup is too thick, add up to 1/2 cup additional stock or water, stirring to reach your desired consistency. Reheat gently if needed.

Finish with cream and basil

Lower heat to the lowest setting. Stir in the heavy cream and Greek yogurt or crème fraîche (if using) until fully incorporated. Add the torn basil leaves and the extra-virgin olive oil. Taste and adjust seasoning with additional salt and pepper as needed (start with an extra 1/4 tsp salt if required). Warm through for 2–3 minutes, but do not boil after adding dairy.

Ladle the soup into bowls. Garnish with a drizzle of olive oil, a few torn basil leaves, and shaved Parmesan or croutons if desired. Serve hot with grilled bread or your preferred accompaniments.

Storage: Cool completely, then refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove, adding a splash of stock or water if needed.