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Sara's Pureed Tomato Soup

*Gluten free, vegetarian, contains dairy

Small Portion Recipe - yield: approx. 3 quarts



1 small sweet onion - small dice

2 large celery ribs - halved and diced small

2 large carrots - peeled, halved & diced small

1 small fennel bulb - small dice

2 - 28 ounce cans crushed tomatoes

3 TBS tomato paste

16 oz veggie stock/broth

8 oz heavy cream

4 oz room temp cream cheese

1 cup shredded fresh basil

S&P to taste 

1 TBS (if needed) Honey or Agave for sweetness

3 TBS EVOO for veg sauté 

Parmigiana Rind for flavor while soup simmers on low 1 hour



  1. In a stock pot heat EVOO over medium high heat for 1 minute

  2. Add all diced veggies and 2TBS salt

  3. Sauté veggies until soft and onions are translucent (approximately 10 minutes)

  4. Make a hot spot in the pot and “toast” the tomato paste (1 minute)

  5. Stir to combine 

  6. Add stock to deglaze pot

  7. Add tomato cans, heavy cream and cream cheese. 

  8. Stir or whisk to combine

  9. Check for seasoning 

  10. Stir in fresh basil and Parmigiana Rind

  11. Simmer on low heat for an hour

  12. Recheck seasoning 

  13. Purée