Classic Tomato Soup

Posted: September 19

Time: 30 minutes

Yield: 4 quarts

recipe image

A warm, fall classic! This recipe is perfect when paired with your favorite bread or a delicious and warm grilled cheese sandwich. This also tastes great reheated—perfect for the next day's lunch! This recipe takes 30 minutes and makes 4 quarts of soup.


• 3 tablespoons olive oil • 3 tablespoons butter • 1/4 to 1/2 teaspoon crushed red pepper flakes • 3 large carrots, peeled and chopped • 1 large onion, chopped • 2 garlic cloves, minced • 2 teaspoons dried basil • 3 cans (28 ounces each) whole peeled tomatoes, undrained • 1 container (32 ounces) chicken stock • 2 tablespoons tomato paste • 3 teaspoons sugar • 1 teaspoon salt • 1/2 teaspoon pepper • 1 cup heavy whipping cream, optional • Fresh basil leaves, thinly sliced, optional


Step 1

In a 6-quart stockpot or Dutch oven, heat oil, butter, and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt, and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let the flavors blend, 20-25 minutes.

Step 2

Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

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