This simple recipe can be made in about 20 minutes, so no need to buy the canned tomato soup anymore, as this delicious home-made soup without all the preservatives will be your new favorite.  For a lower calorie option, you can delete the butter and substitute two tablespoons of brandy, for a less creamy and healthier version.


  • 4 T. olive oil
  • 3 large carrots, peeled and medium diced
  • 1 large yellow onion, peeled and medium diced
  • 32 oz. can Authentic San Marzano canned plum tomatoes ( such as Cento)
  • 1/2 lb. butter
  • French sea salt to task
  • 4 T. olive oil
  • 1 cup packed basil leaves – sliced in chiffonade style

In a large stainless steel pot, heat 4 T. olive oil over medium heat.  Add carrots and sweat until lightly colored.  Add onions and cook until translucent.

Add tomatoes and simmer on low for 20-30 minutes.  Remove from heat and allow to cool.  In a blender, fill the pitcher 2/3 full with tomato mixture and add 1/2 the butter and puree until perfectly smoot.  Transfer for a clean sauce pot.  Repeat with remaining butter and tomato mixture.  Season with sea salt.  Serve with a drizzle of olive oil and ciffonade basil leaves.

Serves about 6.