Easy Classic Tomato Soup

This classic, easy recipe tomato soup is cozy, comforting and perfect for the chilly fall weather! It can be stored for up to 4 days in the fridge or freeze in mason jars for the winter.


  • 4 tablespoons ghee, butter or olive oil
  • 1 extra-large onion, diced
  • 1 cup carrots, thinly sliced (or one red bell pepper)
  • 2 lbs fresh tomatoes (or one, 28-ounce can of San Marzano Tomatoes)
  • 1 cup chicken or vegetable stock
  • 2 tablespoons honey or sugar (or sugar alternative)
  • 1 teaspoon salt, more to taste
  • 1/2 teaspoon pepper
  • 10 to 15 basil leaves
  • A pinch of cayenne (optional)
  • 1/2 cup heavy cream or half and half
  • 1 to 2 tablespoons sour cream (optional)


  1. Heat butter in a heavy-bottom pan over medium-high heat. Add the onions, and saute until softened about 3-4 minutes. Add the carrots, lower heat to medium, and saute for 3-4 minutes more until onions are golden and fragrant.
  2. Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it's gently simmering. Simmer for 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.
  3. Using an immersion blender, blend the soup adding the basil leaves. Or you can blend in a blender.
  4. Return it to the pot. Stir in the cream.
  5. Taste and adjust salt and sugar. Add a little pinch of cayenne.
  6. Whisk in the sour cream if you like.
  7. Serve in bowls with basil ribbons, arugula almond pesto, croutons, pecorino, or fresh little tomatoes (halved).

Recipe courtesy of Feasting at Home.