The crisp autumn air paired with a warm soup is an unbeatable match. Make sure to start off the fall season with a delicious, homemade tomato soup recipe!

Recipe Courtesy of Feasting at Home

Ingredients:

  • 4 tablespoons ghee, butter or olive oil
  • 1 extra-large onion, diced
  • 1 cup carrots, thinly sliced
  • 2 lbs fresh tomatoes
  • 1 cup water plus 1-2 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)
  • 1/2 cup heavy cream or half and half
  • 1–2 tablespoon sour cream

Directions:

  1. Heat butter in a heavy bottom pan over medium-high heat. Add the onions, and sauté until softened about 3-4 minutes. Add the carrots, lower heat to medium, sauté 3-4 minutes more until onions are golden and fragrant.
  2. Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. 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 carrots are tender. Remove from heat.
  3. Using an immersion 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, croutons, pecorino, or fresh little tomatoes (halved).