Creamy Tomato and Basil Soup


  • 12 medium size fresh Roma tomatoes, peeled
  • 1 cup fresh picked basil leaves, washed
  • 5 Tbsp. butter
  • 2 medium size cooking onions, diced
  • 4-6 cloves garlic, minced
  • 1-2 carrots, peeled and grated
  • 1 can tomato sauce
  • 4 cups chicken broth (or beef flavour broth)
  • 1 cup whipping cream
  • pepper (to taste)


Fill a large bowl with cold water and ice cubes. Set aside.

Bring a large pot of water to a boil.  Immerse the tomatoes into the boiling water for approximately 1 minute.  Lift out one at a time using a slotted spoon and immediately plunge them into the ice water.  The skins of the tomatoes will split and will slip off quite easily.

Add the skinned tomatoes to your food processor and puree for 20 seconds.

In a large pan, put in 3 of the tablespoons of butter with the diced onions and fry on medium temperature until the onions are soft. Add the minced garlic, the grated carrot and the basil leaves.  Reduce the heat and stir until the basil leaves just begin to wilt. Remove from the heat and let cool for 5 minutes or so.

When cooled, add to the tomatoes in the food processor.  Add the can of tomato sauce and the broth.  Puree once again for about 20 seconds.  If you prefer a smoother, creamier consistency, puree a few seconds longer.

Pour the entire contents of the food processor into the large pot.  Add the remaining butter and the cream.  Simmer for 30-40 minutes.  Add pepper if you prefer.  (Please note that I do not add salt as the tomato sauce has plenty.)