Tomato Soup

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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 6 servings
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1/4 cup grapeseed oil

8 ounces yellow onion, minced

4 ounces carrot, minced 

4 ounces celery, minced 

1/4 cup chopped garlic

1 teaspoon dried thyme 

3 quarts canned whole tomatoes (with the liquid) 

2 cups tomato puree 

2 cups heavy cream 

1/4 cup chopped fresh basil

Kosher salt and white pepper


  1. Heat the grapeseed oil in a pot over medium heat. Add the onions, carrots, celery and garlic, and sweat for 5 to 8 minutes. Add the thyme and saute for 1 to 2 minutes.
  2. Add the whole tomatoes and tomato puree. Crush the tomatoes with a whisk as you stir the soup. Bring the soup up to a simmer, reduce the heat to medium-low and cook for 15 to 20 minutes.
  3. Add the heavy cream and basil, and puree the soup using an immersion blender. Bring back up to a simmer and cook for another 5 to 10 minutes. Season with salt and pepper.
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