top of page



  • 4 tablespoons ghee, butter, or olive oil (the ghee is good!)

  • 1 extra-large onion, diced.

  • 1 cup carrots, thinly sliced (or 1 red bell pepper)

  • 2 lbs fresh tomatoes (or one, 28-ounce can of San Marzano Tomatoes)

  • 1 cup water plus 2 bouillon cubes (chicken or veggie)

  • 2 tablespoons honey or sugar (or sugar alternative)

  • 1 teaspoon salt, more to taste

  • 1/2 teaspoon pepper

  • 10–15 basil leaves

  • pinch cayenne (optional, but good)

  • 1/2 cup heavy cream or half-and-half (or sub-cashews-see notes

  • 1–2 tablespoon sour cream- optional!


  • Add chopped tomatoes for more texture.

  • Add a few basil ribbons

  • Arugula almond pesto

  • Sourdough croutons!

  • Parmesan cheese, pecorino or try Vegan Cheesy Sprinkle!


  1. Heat butter in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened, about 3-4 minutes. Add the carrots, lower heat to medium, saute 3-4 minutes more until onions are golden and fragrant.

  2. Add the tomatoes, water, bouillon cubes, honey or sugar, salt, and pepper. (If making this vegan, add cashews now-see notes.) Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it’s gently simmering. Simmer 10-15 minutes until the tomatoes have broken down and the carrots are tender. Remove from heat.

  3. Using an immersian blender, blend the soup, adding the basil leaves. Or you can blend in a blender.

  4. Return it to the pot. Stir in the cream.

  5. Taste and adjust salt and sugar. Add a little pinch of cayenne.

  6. Whisk in the sour cream if you like.

  7. Serve in bowls with basil ribbons, arugula almond pesto, croutons, pecorino, or fresh little tomatoes (halved).

14 views0 comments

Recent Posts

See All


bottom of page