Creamy tomato soup

By Jennifer Tyler Lee
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  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped sweet onion (about 1 large onion)
  • 225 grams carrots (about 3 medium carrots), peeled and thinly sliced
  • 3 cloves garlic, peeled and minced
  • 2 cans (14.5 ounces each) no-salt-added diced tomatoes, with their juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup lightly packed fresh basil leaves


  1. Heat the oil in a large saucepan over medium heat. Add the onion and carrots. Cover and cook until very soft, about ten minutes, uncovering the pot to stir occasionally.
  2. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes and 3-1/4 cups water, along with the salt and pepper. Bring to a boil over medium-high heat.
  3. Reduce the heat to medium and simmer for ten minutes. Remove the soup from the heat. Stir in the basil.
  4. Working in two batches, carefully transfer the soup to a blender and blend until smooth and creamy. Return the soup to the pot, reheat if necessary. Ladle into individual bowls and serve. If packing in a lunch box, use a thermos.


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