Creamy Tomato Soup

chefbetty55 avatar
By Betty Claus
from Lindsay, ON

This soup goes great with a grilled cheese sandwich

serves 100
prep time 30 Min
cook time 30 Min
method Stove Top


  • 4 large carrots, peeled and diced
  • 1 large onion, sliced
  • 6 stalk
  • 2 Tbsp
    dried basil,
  • 2 can
    tomatoes, canned and chopped, with liquid
  • 14 l
  • 2 c
    chicken soup base
  • 1 l

How To Make

  • 1
    1 In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.
  • 2
    Add tomatoes and broth, bring to a boil, then reduce heat and simmer 20-30 minutes, or up to 45 minutes if time permits.
  • 3
    3 After allowing soup to cool somewhat, purée in a blender or food processor until smooth, doing so in batches if necessary. For a much silkier texture, at this point i let cool and put in fridge . will do step 4 the next day
  • 4
    4 Stir in cream little by little over over low heat, until desired texture is reached andthen make a roux to thicken the soup, soup is just heated through. Season to taste with salt and pepper, and serve warm.
  • 5
    Roux) 4 cups of butter and 4 cups of flour heat better and add flour stir until thick, and slow cook for 20 min. then let cool. Add to hot soup