Creamy Tomato Soup

This soup can be served hot or cold. You can use peeled fresh tomatoes in place of the canned tomatoes if desired.

Serves: 6Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • 3 Tbsp. olive oil
  • 4 cups canned stewed, diced tomatoes
  • 1⁄2 cup sliced green onions
  • 1⁄4 cup red pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 2 cups chicken stock
  • 1 tsp. honey
  • 1⁄4 cup half-and-half
  • 2 Tbsp. chopped basil
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 Tbsp. chopped chives


  • Heat the oil in a large saucepan and combine the tomatoes, green onions, red pepper, garlic, stock, and honey. Bring to a boil and reduce to a simmer for about 15 minutes. Remove from the heat and let cool for several minutes.
  • In a blender or a food processor fitted with a metal blade, purée the soup until smooth. Transfer back to the pan and stir in the half-and-half, basil, salt, and pepper. Heat to a light simmer and adjust seasoning to taste. Ladle the soup into serving bowls and garnish with the chopped chives.