Winter Creamy Tomato Soup

Servings: 6



  • 3 TBSP Butter (Divided)
  • 1 small Onion, small-diced
  • 2 small carrots, peeled and small-diced
  • 2 TBSP +1 tsp Little Eataly Blend
  • *2 Cups Chicken/Vegetable Stock
  • 28 oz Can San Marzano Crushed Tomatoes
  • 1 Cup Heavy Cream
  • ½ Cup Shredded Parmesan Cheese


1 Loaf French Bread

⅓ Cup Butter



Crouton Instructions:

Step 1:

Preheat the oven to 375 degrees F.

Step 2:

Cut bread into large cubes. Toss in a large mixing bowl with ⅓ cup melted butter, ½ tsp Kosher Salt and freshly cracked pepper.

Step 3:

Lay flat on a sheet pan and bake for about 20-25 minutes or until crisp and golden brown (flip halfway through cooking).

Winter Creamy Tomato Soup

Notes* Reserve a third cup of stock in case you need to thin out when blending.


Step 1:

In a soup pot, sauté onions and carrots in 2 TBSP butter and 1 TBSP Little Eataly over medium heat for about 10 minutes or until carrots soften.

Step 2:

Add 2 cups of stock and crushed tomatoes. Bring to a boil, cover and reduce heat to a simmer.

Step 3:

Cook for about 10 minutes or until carrots are tender.

Step 4:

Run soup through a blender in two batches until smooth throughout. Add a little bit of stock if the puree is too thick.

Step 5:

Pour into soup pot and simmer.

Step 6:

Add heavy cream and 1 TBSP Little Eataly. Stir well.

Step 7:

To serve, ladle into a bowl, top with 3 croutons and parmesan cheese and a light dusting of Little Eataly Seasoning Blend.