Roma Tomato–Basil Soup

Name: Roma Tomato–Basil Soup
Cuisine: European, Italian, Mediterranean
Ingredients: 1/4 cup extra-virgin olive oil; 2 carrots, peeled and chopped; 1 large yellow onion, peeled and finely chopped; 1 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 2 tsp dried basil; 2 cans (28 ounces each) whole Italian-style tomatoes in purée; 4 cups vegetable stock or water; 2 cups heavy (whipping) cream; 2 Tbsp lightly packed fresh basil leaves, cut into fine ribbons

5 steps

Elegant, creamy tomato-basil soup made with whole plum tomatoes, sautéed aromatics, vegetable stock, and cream, then puréed smooth and finished with fresh basil ribbons.

Updated at: Wed, 28 Oct 2026 21:58:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories334.7 kcal (17%)

Total Fat29.1 g (42%)

Carbs13.6 g (5%)

Sugars11.9 g (13%)

Protein5.1 g (10%)

Sodium611.5 mg (31%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

¼ cupextra-virgin olive oil

2carrots

peeled and chopped

1yellow onion

large, peeled and finely chopped

1 ½ tspkosher salt

¼ tspfreshly ground black pepper

2 tspdried basil

2 x 28 ouncescans whole Italian-style tomatoes

in purée

4 cupsvegetable stock

or water

2 cupsheavy whipping cream

2 Tbspfresh basil leaves

lightly packed, cut into fine ribbons

Instructions

Step 1

In an 8-quart saucepan over medium heat, heat the oil and swirl to coat the bottom of the pan.

Step 2

Add the carrots and onion and sauté, stirring occasionally, until softened, 3 to 4 minutes. Season with the kosher salt, pepper, and dried basil.

Step 3

Add the tomatoes in juice and the vegetable broth and bring just to a simmer; cook uncovered for 20 minutes to blend the flavors.

Step 4

Add the cream and cook for 5 minutes. Remove from the heat and add half the basil leaves. Using an immersion blender, purée the soup. Or, working in batches, purée the soup in a blender or food processor. Take care! The soup is hot!

Step 5

Return the puréed soup to the saucepan and place over medium heat until heated through. Ladle the soup into warmed soup tureen or individual bowls, garnish with the basil leaves, and serve immediately.