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Creamy Tomato Soup

Serves: 4 quarts


1 yellow onion, thinly sliced
5 cloves fresh garlic, minced
2 bay leaves
1/2 teaspoon crushed red pepper
2 (28-ounce) cans San Marzano tomatoes, crushed
1 cup heavy whipping cream
2 tablespoons extra-virgin olive oil
1 (2 ounce) package fresh basil, leaves torn
Kosher salt and black pepper


In a large pot, heat oil over medium heat, and cook onions in oil until completely soft and translucent. Add garlic, red pepper, and bay leaves, and cook for 2 minutes, stirring constantly.

Add tomatoes and simmer for 10 to 15 minutes. Add cream and basil, and simmer for 5 minutes, or until mixture has slightly thickened. Remove bay leaves.

Working in batches, puree in a blender (or use an immersion blender) until completely smooth. Adjust seasoning with salt and pepper as desired. Serve.

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