Tomato cream soup recipe

Did you know that many Europeans used to consider tomatoes as poisonous? They would plant them in gardens only for decoration purposes. I personally can’t imagine keeping tomatoes only as a part of decor – how can one ever resist this tempting RED colour?

Summer is definitely the best season for tomato dishes – be it a fresh salad, passata or cream soup that can warm you up on a chilly SUMMER evening. Today’s recipe is very simple, yet tasty and rich in nutrient elements. It’s not a surprise that it ”evaporates” so quickly from my pot!


Big tomatoes – 6-7
Onion – 1
Red pepper – 1
Garlic – 2 cloves
Stock – 600-700ml
Small tomato concentrate
A bit of chili powder
Fresh and dry basil
Olive oil
Salt & pepper
Croutons & cream to serve


Cut pepper and onion into smaller pieces & tomatoes into two halves. Place together with garlic (don’t remove the peel) on a baking sheet or aluminium foil, SPRINKLE with salt, pepper, dry basil and olive oil. Bake for 45-50 minutes in 190°C.

Remove the peel from tomatoes and pepper, then put into a big pot. Add onion and previously squeezed garlic cloves. Add fresh BASIL and blend thoroughly until creamy. Thin it with stock until you’re happy with the consistency. Season with salt, pepper, tomato concentrate, chili powder and your favourite spices.

Tip: Serve with croutons and a spoon of fresh cream.







Buon appetito!


2 thoughts on “Tomato cream soup recipe

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