Barefoot Contessa Cream of Fresh Tomato Soup Recipe

This Barefoot Contessa Cream of Fresh Tomato Soup is a rich and comforting recipe, which includes fresh plum tomatoes and heavy cream. It’s a classic, foolproof recipe, ready in about 1 hour and 15 minutes.

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Barefoot Contessa Cream Of Fresh Tomato Soup Ingredients

• 3 tablespoons good olive oil
• 1 1/2 cups chopped yellow onion
• 2 cloves garlic, minced
• 4 cups chopped fresh plum tomatoes (about 2 pounds)
• 1 1/2 teaspoons sugar
• 1 tablespoon tomato paste
• 1/4 cup packed chopped fresh basil leaves
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 1 (28-ounce) can plum tomatoes with juice
• 1 1/2 cups chicken stock or vegetable stock
• 3/4 cup heavy cream

How To Make Barefoot Contessa Cream Of Fresh Tomato Soup

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook for 8–10 minutes until softened but not browned.
2. Add fresh ingredients: Stir in fresh tomatoes, sugar, tomato paste, basil, salt, and pepper. Cook uncovered for 10 minutes to release juices.
3. Add canned tomatoes and stock: Pour in canned tomatoes with juice and the stock. Stir and bring to a gentle boil. Reduce heat and simmer uncovered for 30–40 minutes.
4. Blend the soup: Use an immersion blender directly in the pot, or blend in batches to your preferred texture.
5. Stir in cream: Return soup to the pot (if needed), add heavy cream, and reheat gently. Do not boil. Adjust seasoning to taste.
6. Serve warm: Ladle into bowls and top with a swirl of cream, fresh basil, or serve with crusty bread.

Recipe Tips

• Can I use only fresh tomatoes? Yes, just increase the quantity to replace canned tomatoes and adjust cooking time slightly.
• How to make it vegan: Use vegetable stock and substitute heavy cream with coconut cream or plant-based alternatives.
• Can I freeze this soup? Yes, freeze before adding the cream. Add cream after reheating.
• How to thicken the soup: Simmer longer or blend more thoroughly for a thicker consistency.
• What are the best tomatoes to use? Plum or Roma tomatoes work best for flavor and low moisture.

What To Serve With Tomato Soup

This creamy tomato soup pairs beautifully with:

• Grilled cheese sandwich
• Garlic bread or crostini
• Caprese salad
• Roasted vegetable platter
• Cheese and herb biscuits

How To Store Cream Of Tomato Soup

Refrigerate: Store in an airtight container for up to 4 days. Reheat gently without boiling.

Freeze: Freeze without cream in a freezer-safe container for up to 3 months. Add cream after reheating.

Cream Of Tomato Soup Nutrition Facts

• Serving Size: 1.5 cups
• Calories: 303 kcal
• Carbohydrates: 22g
• Protein: 5g
• Fat: 23g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 780mg
• Fiber: 4g
• Sugar: 12g
• Calcium: 60mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use dried basil instead of fresh?
Yes, use 1 tablespoon dried basil if fresh isn’t available.

Why is my soup too acidic?
Add a pinch more sugar or a splash of cream to balance acidity.

Can I make it chunky instead of smooth?
Yes, blend only part of the soup or use a potato masher.

Is it okay to make this a day ahead?
Absolutely. The flavors deepen overnight in the fridge.

How to make it spicier?
Add red pepper flakes or a pinch of cayenne during cooking.

Try More Recipes:

• Ina Garten Fish Chowder Recipe
• Ina Garten Roasted Potato Leek Soup Recipe
• Ina Garten Tomato Orzo Soup Recipe