Cream of Tomato Soup

From Silver Palate New Basics Cookbook by Sheila Lukins, Julee Rosso

2 – 28 ounce cans diced tomatoes, or about 4 pounds fresh, peeled, diced
2 tablespoons olive oil
1 large onion, diced medium
2 carrots, sliced
3 cloves garlic, chopped
2 tablespoons fresh basil chiffonade
4 cups chicken broth
1 cup whole milk
1 cup heavy cream
Salt and pepper to taste


  1. Saute onions, carrots, and garlic in the olive oil, until limp, about 10 minutes.
  2. Add remaining ingredients, except cream. Bring to a boil. Turn heat down and cover with lid tilted slightly, simmer for 45 minutes.
  3. Puree the soup with an immersion blender.
  4. Once soup is completely smooth, add the milk and cream and heat through. Adjust seasonings.

Serves 6