Cream of Tomato Soup

An old-fashioned tomato soup that can be made any time of the year. We always prefer Italian plum tomatoes for recipes that call for canned tomatoes; they are small and have the best flavor. (The pinch of sugar reduces the acidic taste of canned tomatoes.)


  • 4 tablespoons (½ stick) unsalted butter
  • 2 onions, thinly sliced
  • 1 carrot, peeled and chopped
  • 6 cloves garlic, coarsely chopped
  • 2 cans (35 ounces each) plum tomatoes, with their juice
  • 8 large fresh basil leaves, slivered
  • Pinch of sugar
  • Salt and freshly ground black pepper, to taste
  • 4 cups Berta’s Chicken Stock or canned broth
  • ½ teaspoon ground allspice
  • 2 cups heavy or whipping cream


  1. Melt the butter in a large soup pot. Add the onions, carrot, and garlic. Cook over medium heat until the vegetables have wilted, 10 minutes.
  2. Add the tomatoes and their juice, basil, sugar, and salt and pepper. Cook for 5 minutes. Then add the stock and allspice, and slowly bring to a boil. Reduce the heat, partially cover, and simmer for 50 minutes.
  3. Purée the soup, in batches, in a blender or food processor. Return it to the pot, add the cream, adjust the seasonings, and heat through.