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Sopa De Tomate

Sopa o Crema de Tomate con Albahaca (Tomato and Basil Soup)

Erica Dinho
5 from 9 votes


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 carrot peeled and diced
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 14-ounce can whole tomatoes
  • 1 cup vegetable broth
  • Salt and pepper
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • ½ tablespoon sugar
  • ¼ cup fresh basil
  • ¼ cup heavy cream plus more for serving
  • Pesto for serving


  • In a medium pan, heat the olive oil and butter over medium-low heat.
  • Add the carrots, onion and garlic, cook until tender, about 8 minutes.
  • Add the canned tomatoes with the juice, vegetable broth, salt, pepper, cumin, oregano and sugar.
  • Cook about 20 minutes or until the vegetables are soft. Add basil and cream.
  • Place in a blender and blend until smooth. Garnish with 1 tablespoon pesto and a drizzle of heavy cream.
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