Creamy Native Tomato Soup with Basil and Potatoes - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Creamy Native Tomato Soup with Basil and Potatoes

Tomato Soup By Jamie

(Published Tuesday, Aug. 23, 2016)

This recipe serves four people or more.


  • 2 Tbsp. extra virgin olive oil
  • ½ cup finely chopped onions
  • 2 garlic cloves, thinly sliced
  • 1 ½ cups heavy cream
  • 1 cup peeled, ¼-inch diced potatoes, any favorite variety
  • 1¼ cups cherry tomatoes, sliced in half
  • 8 basil leaves, cut into fine strips
  • To taste, salt and black pepper


  • Heat a heavy-bottom soup pot over medium heat.
  • Add the olive oil and onions.
  • Cook for about three minutes or until softened.
  • Add the garlic and cook another 30 seconds. Do not brown.
  • Add the heavy cream and bring a simmer.
  • Add the diced potatoes and cook, simmering with a cover, stirring occasionally until the potatoes are just tender.
  • Finish by stirring in the tomatoes, basil and seasoning to taste with salt and pepper.

Serve and enjoy!

Lincoln Culinary Institute