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Homemade Tomato Soup

Cream of Tomato Soup {with Basil Pesto & Mozzarella Dunkers}

5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6


  • 2 Tbl. olive oil
  • 1 medium onion finely diced
  • 1 carrot peeled & finely diced
  • 1 celery stalk finely diced
  • 2 garlic cloves minced
  • 2 Tbl. all-purpose flour
  • 8 Roma tomatoes peeled & diced, or one 28-ounce can diced tomatoes with juice
  • 1/4 cup tomato paste
  • 2 Tbl. chopped fresh basil or 1 tsp. dried
  • 1 tsp. sugar
  • 3 cups chicken broth use vegetable broth for vegetarian version
  • 1/2 cup cream
  • salt & pepper to taste
  • Fresh Basil Pesto see recipe link in post
  • Baked Mozzarella Cheese Sticks see recipe link in post


  • Heat olive oil in Dutch oven over medium heat. Sauté onion, carrot and celery until just tender, about 5 minutes. Add minced garlic and sauté an additional minute.
  • Dust veggie mixture with flour and stir to combine.
  • Add the tomatoes, tomato paste, basil, sugar and broth. Bring soup to a simmer, then reduce heat to medium-low and allow to simmer gently for 15 minutes or until the vegetables are tender. Remove from heat. Using an immersion blender or working in batches, puree the soup leaving some texture. Stir in the milk and reheat on low without allowing to boil.
  • Serve in soup bowls with a swirl of fresh basil pesto and a side of mozzarella dunkers.


Total time for Mozzarella Dunkers is 1 hour 30 minutes, but can be prepared ahead and baked just before serving.