Creamy Fresh Tomato Basil Soup

Creamy Tomato Basil Soup
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings

Heavy cream is a must here. Milk and even half-and-half will break when stirred into soup.


2tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
7 to 8large meaty orange tomatoes, crushed
1tablespoon sherry vinegar
1tablespoon brown sugar
3 garlic cloves, minced
Fresh basil, chopped
1cup heavy cream


  1. Heat olive oil in a large saucepan; add onion and bell pepper and sauté 10 minutes. Add tomatoes and simmer 45 minutes to 1 hour, until reduced and thick. Add vinegar, brown sugar, garlic, basil and cream.

Nutritional Info *per serving

  • Calories 228
  • Fat 20g
  • Cholesterol 55mg
  • Sodium 25mg
  • Carbohydrate 12g
  • Fiber 3g
  • Sugars 8g
  • Protein 3g