Grandma Nancy's Cookbook

The Best Ever Tomato Soup

2 quarts



total time


1 1/2 tablespoons olive oil

1 1/2 tablespoons butter

pinch crushed red pepper flakes

1 1/2 large carrots, peeled and chopped

1/2 large onion, chopped

1 garlic clove, minced

1 teaspoon dried basil

1 28 oz can whole peeled tomatoes plus 1 14 oz can

2 cups chicken stock

1 tablespoon tomato paste

1 1/2 teaspoons sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup heavy whipping cream

Fresh basil leaves, thinly sliced optional


1.In a 3 quart stockpot, heat oil, butter and pepper flakes over medium heat until butter is melted.

2, Add carrots and onion; cook, uncovered, over medium heat , stirring frequently, until vegetables are softened 8-10 minutes.

3. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; stir well.

4. Bring to a boil. Reduce heat; simmer; uncovered, to let flavors blend 20 to 25 minutes.

5. Remove pan from heat. Using a blender, puree soup until smooth.

6. Slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through.


If desired, top with fresh basil

2 quarts



total time
Start Cooking