Cream of Fresh Tomato Soup

Over the weekend I harvested a nice size bucket of beautiful red tomatoes from my dwindling garden.

I covered the tomato plants with plastic (a makeshift greenhouse) so I can get my plants to last as long as I can. Especially with the numbers dropping near freezing at night these days.

Regardless, I took 2 pounds from the bucket and made homemade Tomato Soup and the rest is now as they say history. 🙂



1 medium white or yellow onion, diced
1 stick of butter (1/2 cup)
Two pounds of fresh tomatoes
2 (15 oz) cans of Tomato Sauce
1 (6 oz) can of tomato paste
1/3 cup sugar
2 tablespoons vegetable base
1-1/2 cups heavy cream
2 tsp salt
Freshly ground black pepper, to taste
Dried basil to sprinkle as garnish


Melt the butter in a large, heavy-bottomed pot over medium-low heat.

Throw in the diced onions and cook until translucent.

Place fresh tomatoes and onions in a blender to liquify. Then pour liquid through a sieve into a large pot and add tomato paste and tomato sauce, then stir to combine.

Add sugar, cream, base, salt and pepper to the soup and stir well. Simmer uncovered for 30 minutes to blend flavors.

When ready to serve, top with a dash of dried basil.