creamy tomato basil soup
Prep time
Cook time
Total time
Recipe type: Vegetarian
Serves: 6
  • 7-8 Roma tomatoes
  • 1 small white onion
  • 2 medium carrots
  • 4-5 cloves of garlic
  • 1 rib celery
  • 1 tbsp olive oil
  • 3-4 cups vegetable broth
  • 6 oz can tomato paste
  • ½ cup heavy cream, more or less as needed (use canned coconut milk for a dairy-free version)
  • handful of fresh basil
  • salt, pepper, and crushed red pepper to taste
  1. First, prepare the tomatoes. Wash them, then using a sharp knife, cut a shallow X on top of each. You don't want to pierce the flesh too much, but you want to be sure to cut the skin.
  2. Bring a large pot of water to a boil, add in a pinch of salt, and add the tomatoes once it's boiling. Let the tomatoes cook 4-5 minutes, until the skin starts to crack and peel away from the tomato.
  3. Remove the tomatoes from the heat, and let them cool until they are cool enough to handle. Peel the skin off, then cut the tomatoes in half, and remove the seeds. Roughly chop the remaining tomato "flesh" and set aside for now.
  4. Wash and roughly chop the rest of the vegetables.
  5. Heat the olive oil in a large soup pot over medium heat until it shimmer. Add in the garlic, carrots, celery, and onion, along with some salt and pepper. Saute the veggies for several minutes, until they have softened and slightly golden.
  6. Add in the tomatoes, basil, tomato paste, and broth, and turn the heat down to medium low. Add a little more seasoning, cover the pot, and allow to simmer for 45-50 minutes until the vegetables are all very soft.
  7. Remove from heat and let cool slightly, then transfer the soup to a blender or food processor and blend until smooth.
  8. Return to the soup pot, stir in the heavy cream, and add more seasoning as needed. Serve immediately!
Recipe by The Baking Fairy at