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Photo Credit: Elizabeth Newman

Creamy Tomato Soup

Canned cherry tomatoes are the secret to this sweet tomato soup! 


Creamy Tomato Soup



Prep Time

10 minutes

Cook Time

25 minutes




Giada De Laurentiis

Image of Creamy Tomato Soup


  • 3 tablespoons olive oil
  • 2 small carrots (peeled and chopped)
  • 1 stalk celery (chopped)
  • 1 red onion (chopped)
  • 1 1/2 teaspoons kosher salt
  • 3 14-ounce cans cherry tomatoes
  • 2 1/2 cups low-sodium chicken stock
  • One 3-inch Parmesan rind
  • 1 sprig fresh basil
  • 1/3 cup mascarpone (at room temperature)
  • 6 pieces cooked bacon (crumbled)


  1. Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
  2. Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
10 grams
8 grams
18 grams
Saturated Fat
6 grams
26 milligrams
691 milligrams
4 grams
6 grams
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gluten free
nut free

1 comment

  • Author's avatar image
    Lisa Bell

    I'm not a fan of canned tomato soup, but my husband and daughter love it. I decided to try this recipe to see if a homemade version could woo me. Three thumbs up! What I love about Giada's recipes are the sophisticated flavors that come from simple ingredients.

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