• Cooking Time:
  • Servings: 8 - 10
  • Preparation Time:


I was looking for a creamy tomato soup recipe...I found a couple that appealed to me so I sorta combined them and came up with something that I thoroughly enjoyed


  • 12 plum tomatoes, quartered
  • 1/2 cup olive oil, divided
  • 1/2 cup balsamic vinegar
  • 12 whole garlic cloves, peeled
  • Salt and Pepper
  • 1 large onion, chopped
  • 1 carrot, diced
  • 2 cups fresh basil
  • 2 cups vegetable stock
  • 1 cup cream


  • Preheat the oven to 500'F
  • In a large bowl, combine the tomatoes, 1/4 cup olive oil, balsamic vinegar, garlic, salt and pepper to taste. Spread out onto a cookie sheet and roast for about 35 - 40 minutes.
  • Meanwhile, in a large saucepan heat up the remaining oil, onions, carrots and some salt. Saute until tender...about 10 minutes. Add the basil leaves and continue sauteing for another minute
  • Now you get to add all those yummy tomatoes to the mix, along with the vegetable stock and simmer for 10 more minutes.
  • Add the cream and remove from heat. If you have a handy dandy immersion blender....get that sucker ready for work. Otherwise....use your blender and puree these incredible flavors until smooth and creamy. It is recommended that you start off on a lower setting and gradually increase the speed.
  • Return to the saucepan and heat through, adding salt and pepper as necessary. If the soup is too thick..add a bit more vegetable stock.
  • Garnish with some croutons and savor the flavor

Categories: Soup  Vegetable 

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