Print Recipe
0 from 0 votes

Cream of Tomato Soup

I love a cream based soup. Just about anything heated, pureed with cream and a little salt is fantastic! A good tomato, with a little salt ... FANTASTIC! Tomatoes, with cream, pureed with a little salt! AMAZING!

It's such a simple thing. Tomatoes, cream, heat, puree and eat. Basic, simple and comforting. All that's really needed now is ... a grilled cheese sandwich!

Cream of Tomato Soup can be garnished in a variety of ways. Just some fresh slices of basil is a great way to go. Some fried garlic chips are delicious! Bacon and parmesan crisp, with a drizzle of bacon fat. YUM!

In the photos, I've got some fresh pesto and garlic croutons. YUM!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 Servings
Calories: 325.795kcal
Author: DJ Foodie


  • 2 tbsp light olive oil
  • 1 each small onion peeled and cut into chunks
  • 4 each garlic cloves minced
  • 1 tsp crushed red chili flakes
  • 1/2 cup red wine good quality
  • 2 lb fresh assorted tomatoes cut into chunks
  • 2 1/2 cups cream heavy whipping
  • 16 leaves fresh basil
  • salt and pepper to taste


  • Over medium-low heat, place a soup pot. Add olive oil.
  • Sweat your onions and garlic, for about 5 minutes. Add the chili flakes and a small amount of salt and pepper, then cook until translucent.
  • Add the wine and bring to a simmer.
  • Add the tomatoes. Season with a little salt and pepper. Bring to a simmer and allow to cook, for about 15 minutes.
  • Add the cream and heat until JUST before it boils. It should be hot, but before it begins to simmer, remove it from the heat.
  • Puree the soup in a blender. While the soup is pureeing, add your fresh basil leaves. Adjust seasoning.
  • Optional Step: For a smoother soup, you can strain the soup base through a fine mesh sieve.
  • Garnish and serve!


Serving: 8g | Calories: 325.795kcal | Carbohydrates: 8.48875g | Protein: 2.98875g | Fat: 30.925g | Fiber: 1.45625g