Recipe courtesy of Georgia Downard

Cream of Tomato Soup

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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2 tablespoons butter

1 medium onion, chopped

1 small carrot, peeled and finely diced

2 tablespoons flour

2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved

2 cups reduced-sodium canned chicken broth

1 tablespoon tomato paste

1 tablespoon fresh basil or 1/2 teaspoon dried basil

2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves

1 bay leaf

1 cup light cream or milk

Salt and pepper


  1. 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.
  2. 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.