Barefoot Contessa Cream of Fresh Tomato Soup

Total Time
1hr 20mins
20 mins
1 hr

This is VERY delicious, wonderful comfort food on an early Fall day! I don't have a food mill, so used an immersion blender and then a colander for straining. I suppose a blender or food processor would work as well, using a colander for straining. This freezes well,(without adding the cream), thawed it out, heated, then added the cream. This is adapted from Barefoot Contessa, Back To Basics, I love Ina Garten! Hope you enjoy.

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  1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat.
  2. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute.
  3. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well.
  4. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
  5. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left.
  6. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.