Barefoot Contessa Cream Of Fresh Tomato Soup
Built around fresh tomatoes, onions, and a well-seasoned broth, this soup is blended until silky and finished with cream for body. The flavor is clean and tomato-forward, not heavy, and it feels comforting without being overwhelming—like a soft blanket rather than a thick coat.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
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4 tablespoons olive oil
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1 large yellow onion, chopped
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3 pounds ripe fresh tomatoes, chopped
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2 tablespoons tomato paste
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4 cups chicken stock or vegetable stock
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1 teaspoon sugar (optional, to balance acidity)
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1 teaspoon salt, or to taste
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½ teaspoon freshly ground black pepper
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½ cup heavy cream
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Fresh basil leaves, for garnish
Instructions
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Build the flavor base – Heat olive oil over medium heat, add the chopped onion, and sauté for 6–8 minutes until soft and translucent. Stir often and avoid browning to keep the flavor gentle and sweet.
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Cook the tomatoes – Add the chopped fresh tomatoes and tomato paste, stirring to coat everything evenly. Let them cook for about 10 minutes, allowing the tomatoes to break down and release their juices.
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Form the broth – Pour in the stock and add sugar if using. Bring the mixture to a gentle simmer and cook uncovered for 20–25 minutes so the flavors blend and mellow.
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Blend until smooth – Remove the pot from heat and blend the soup until completely smooth, working in batches if using a countertop blender.
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Finish with cream – Return the soup to low heat, stir in the cream, and season with salt and black pepper. Warm gently without boiling.
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Serve fresh – Ladle into bowls and garnish with fresh basil just before serving.