Creamy Tomato Soup

Ingredients :

  • 3 TBSP Butter (Divided)
  • 1 small Onion, small-diced
  • 2 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
  • 1⁄2 Cup Shredded Parmesan Cheese


  • 1 Loaf French Bread
  • 1⁄3 Cup Butter
  • Salt/Pepper
Creamy Tomato  Soup

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

Instruction :

  • Step 1: In a soup pot, saute 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.