Cream of Tomato Soup
Creamy and comforting, rich and bold. This soup is a perfect start to a dairy meal.
Recipe type: Soups
Serves: 6 - 8
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh garlic
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium white onion, diced
  • 4 cups vegetable broth
  • Two 15-ounce cans diced tomatoes, with their liquid
  • One 10-ounce can tomato sauce
  • 1 Parmesan rind, this adds richness and saltiness (if you omit this, add a bit more salt and pepper)
  • ¾ cup chopped fresh basil
  • 5 tablespoons unsalted butter
  • 2 tablespoons potato starch
  • 1 cup heavy cream or whole milk
  • Kosher salt and pepper to taste
  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic, salt, pepper and onion and cook until softened, 1 to 2 minutes. Add the broth, diced tomatoes with their liquid, tomato sauce, Parmesan rind and ¼ cup of the basil and cook, stirring occasionally, for about 30 minutes. Remove the Parmesan rind and puree the soup with an immersion blender until smooth.
  2. In a small saucepan, melt 3 tablespoons of the butter. Whisk in the potato starch and continue to cook, whisking, until the mixture is lightly browned and smooth, 1 to 2 minutes. Add the cream and cook, stirring, until thickened. Add the cream mixture to the soup and cook over medium-low heat, stirring occasionally, until the soup has thickened, about 15 minutes. Season with salt and pepper to taste.
  3. Optional Topping: Melted Matza and Cheese Crackers
  4. Matza pieces
  5. Grated Cheese
  6. In a 400°F preheated oven, melt cheese on top of matza. Top soup with cheesy matza crackers and sprinkle with the remaining ¼ cup basil.
Recipe by Gourmet Passover Cooking at