I’ve never met a tomato soup I didn’t like. It looks rustic, it feels rich, and it tastes, well, honest. Here’s a base that’s beautiful just on its own—I like freezing a couple of batches to have on hand—and three vibrant variations, if you feel like mixing things up a little.

Serves 4


  • 1 Tbsp. extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 medium ribs celery, finely chopped
  • 1 large carrot, finely chopped
  • 6 medium fresh basil leaves, torn into pieces
  • Salt
  • 3 cloves garlic, finely chopped
  • 1/4 cup tomato paste
  • 6 large ripe tomatoes, peeled and chopped
  • 3 cups chicken stock
  • Freshly ground black pepper

    Optional garnishes:
  • Fresh basil leaves, cut into thin ribbons
  • Grated Parmesan cheese
  • Red pepper flakes
  • Tomato concassée (peeled, seeded, and chopped tomato)


    Heat the oil in a large saucepan over medium-low heat. Add the onion, celery, carrot, and basil. Season with salt, cover, and cook, stirring occasionally, until softened but not colored, 5 to 7 minutes. Add the garlic and cook for about 1 minute, until aromatic. Stir in the tomato paste and cook for 2 minutes, then add the tomatoes and chicken stock and season with salt and pepper. Increase the heat to high and bring to a simmer, then reduce the heat and simmer for 20 minutes to break down the tomatoes and blend the flavors.

    Working in batches, pour the soup into a blender and blend until smooth (or leave part of it chunky for one of the variations), returning the soup to a new pan. Spoon into bowls and serve with your choice of garnish.

    Per serving: 3 SmartPoints, 179 calories

    From Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life (Flatiron Books) by Oprah Winfrey.

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