Recipe courtesy of Georgia Downard
Show: Cooking Live
Episode: Back to Business
Save Recipe Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

In a large nonreactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf.

In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Tomato Soup

Recipe courtesy of Damaris Phillips

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Cream of Asparagus Soup

Recipe courtesy of Sunny Anderson

Pasta with Tomato Cream Sauce

Recipe courtesy of Ree Drummond

Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Cream of Tomato Soup

Recipe courtesy of Food Network Kitchen

Cream of Tomato Soup

Browse Reviews By Keyword

          Latest Stories