top of page

Creamy Tomato Soup

Best. Soup. Ever.

The fall classic, back in action...for the winter? Nothing better than a creamy tomato soup when the weather starts turning cold...or really any season at all! This soup is a classic for a reason after all. We've done it with breadstick dippers, or better yet...grilled cheese bites. Really can't go wrong with this guy.


2 tablespoons olive oil

1 cup chopped celery

1 cup chopped carrots

4 garlic cloves, minced

1 large yellow onion, chopped

1 28 oz can San Marzano peeled tomatoes

1 15 oz can crushed tomatoes (or half of a 28oz can)

2 cups chicken stock (or vegetable stock)

1/3 cup heavy cream

1/4 cup fresh basil leaves, roughly chopped (can use 1 to teaspoons of dried basil instead)

1/2 teaspoon dried oregano

1/2 teaspoon of thyme

1/4 teaspoon sage

Salt and pepper to taste

1/4 cup freshly grated fontina cheese, optional

1/3 cup shredded parmesan cheese, optional


1) Heat a heavy bottomed pot or Dutch oven over medium heat, then add the oil, celery, carrots, garlic and onions; cook until fragrant and vegetables become tender.

2) Add both tomatoes (juice and all) and chicken stock. Roughly crush the whole tomatoes with wooden spoon. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.

3) Add the heavy cream, basil, oregano, thyme, sage and season to taste with salt and pepper.

4) Cover and cook on a low simmer for another 5-10 mins, until the vegetables get soft and the flavors blend.

5) Using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).

6) OPTIONAL: stir in grated cheeses until melted and serve topped with buttery croutons, naan dippers, garlic breadsticks or grilled cheese!

**note: all spices are added to taste, I usually taste and adjust as I go to get the flavor I am looking for!

42 views0 comments

Recent Posts

See All


bottom of page