Cream of fresh tomato soup from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients (page 59) by Ina Garten

  • basil
  • carrots
  • heavy cream
  • garlic
  • red onions
  • tomato paste
  • tomatoes
  • croûtons
  • chicken stock
  • EYB Comments

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Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Parmesan toasts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

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  • averythingcooks on May 11, 2022

    Really good flavour here from some "use me now" tomatoes on the counter + the last of the whole frozen tomatoes. I like a very smooth tomato soup and what I had after the food mill certainly didn't look like the photo (still lots of texture - I feel like I'm eating a bowl of pasta sauce!) so I then used the immersion blender and lastly pushed it through a strainer. I added less cream than called for & a final spoonful of pesto. One more thing...she calls for 2 red onions (1 1/2 cups chopped) - I cut the recipe in 1/2 and got 3/4 cup from less than half of 1 onion. I continue to be sure the ones I can buy are just way bigger than most recipes assume.

  • abrownb1 on August 04, 2021

    Summer in a bowl! I didn't really measure anything and I only had 3 lbs of tomatoes and it still worked perfectly (added a little extra tomato paste). I ended up simmering an extra 20 mins to concentrate the flavors a little more but ymmv depending on your tomatoes.

  • breakthroughc on July 04, 2021

    I make this soup quite often in the summer and winter. I have a huge garden and frozen tomatoes work well in this soup. When I have too many tomatoes to see straight I freeze them to make soup later. I use double zip lock bags and I core and roughly chop 4 pounds of tomatoes, When the tomatoes defrost the liquid will separate and look dreadful, but just dump the contents of the bag in the pot. I can make wonderful tomato soup in the middle of winter.

  • GiselleMarie on November 24, 2019

    I’ve been on a 10-day detox and needed a side dish so I tried this soup (albeit with omissions so it would fit into my diet). I didn’t use the sugar, cream, or croutons, and I used my immersion blender to make it creamy. It understandably came out slightly tart but my husband and I both really liked it!

  • anya_sf on September 08, 2019

    I prepared the soup one day ahead through the simmering step. My tomatoes were much smaller, so I needed 18 for 4 lbs. I had trouble with the food mill so the soup wasn't totally smooth, but I didn't mind. I added the cream after processing through the mill; 1/2 cup seemed like enough. I only added 1 tsp pepper, but the soup was still very peppery. The soup was rather thin (perhaps because I reduced the cream). The flavor was great, and was even good cold.

  • Rachaelsb on December 09, 2017

    So delish and I made it in the beginning of December. Imagine if I used end of summer tomatoes!!!

  • Lepa on July 22, 2016

    I made this with a huge bowl of fresh summer tomatoes and it was delicious. The croutons were essential.

  • bburciul on October 01, 2015

    Hold back a cup of chicken stock and add it as needed to adjust the consistency. With the tomatoes I used, 3 cups was far too much.

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Reviews about this recipe

  • Lisa Is Cooking

    Crunchy, parmesan croutons take the place of a grilled cheese sandwich here, and they are a delicious topping on the soup along with some fresh basil.

    Full review