This creamy tomato soup is just what you need when the weather outside is frightful

Southern Kitchen
Creamy Tomato Soup

About the recipe

This recipe was submitted by Jeffrey Gardner, Southern Kitchen’s former in-house Recipe Tsar. It was featured in a Seasonal Southern Soups story, which ran in 2017.

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.