Italian Cream of Tomato Soup

@seattlehanddoc
Father of 5, Orthopedic Surgeon, Chief of Ortho Surgery Swedish Med Center, Board Director Proliance Surgeons, Orthopedic Specialists of Seattle
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Updated: 6/23/2025
1 hour 10 minutes Prep: 15 minutes + 10 minutes cooling Cook: 45 minutes
Serves: 10 Save

Ingredients (8)

  • 4 tablespoons unsalted butter
  • 1 large onion, chopped
  • 2½ cups vegetable or chicken stock
  • 2½ pounds Roma tomatoes, chopped (or canned)
  • 1 pinch baking soda
  • 1 teaspoon superfine sugar
  • ½ cup heavy cream (or cashew cream)
  • salt and ground black pepper

Directions

  1. Melt butter in a large pot; add onion and saute until fragrant, about 3 minutes.
  2. Add stock, tomatoes, and baking soda to onion mixture.
  3. Bring tomato-stock mixture to a boil. Lower to a simmer and cook for 20 minutes.
  4. Remove the pot from the heat and set aside for soup to cool, about 10 minutes. Purée the soup using a hand blender or food processor.
  5. Add sugar to the soup and bring to a boil. Lower the heat and simmer for about 15 minutes.
  6. Add cream into the soup and swirl to combine; season with salt and black pepper.
  7. Serve immediately with toast or grilled cheese.