Fresh Tomato Soup

Ripe tomatoes will enhance the flavor of this soup.
Servings 8 cups
Prep Time


  • 2 tbsp garlic flavored olive oil
  • 1 1/2 cups chopped onion
  • 2 tsp Minced Garlic
  • 3 lbs very ripe tomatoes peeled, squeezed to remove seeds, quartered
  • 6 ounce Tomato Paste
  • 4 tsp brown sugar
  • 2 cups Veal Stock
  • 1 1/2 tsp Salt
  • basil strips
  • Basil Cream (recipe below)


  1. In large kettle, heat oil over medium-high heat. Stir in onion and garlic, cook until softened (about 5 minutes). Stir in next 5 ingredients. Bring to a boil; reduce heat and simmer uncovered 20 to 25 minutes. Cool slightly. Puree soup in blender in small batches. Return soup to kettle; heat through. Ladle soup into bowls, swirl 1 tablespoon Basil Cream (recipe below) through soup. Sprinkle with basil strips.
  2. Basil Cream: In small saucepan, bring 3/4 cup heavy whipping cream to a boil. Stir in 3 sprigs fresh basil and 1 large clove garlic, quartered. Boil gently 8 minutes. Remove from heat; cover pan and let infuse until cooled. Strain and refrigerate.