Tomato Soup with Cream

Main Ingredients

8 Tomato (about 1 kg)

1 Onion Brown (medium)

1 cup Cream (35%)

3 Garlic Cloves (crushed)

4 tbsp Olive Oil

1 tsp Dried Thyme (or spices of your choice( I preferred mixed Italian herbs))

Salt and Pepper to teste

1 cup Water ( or Vegetable stock, Chicken stock)

First, preheat the oven to 200°C.

Wash and cut the tomatoes in half, then sprinkle them with salt, pepper, and thyme. Drizzle with olive oil. Cut the onion into quarters and separate them, and add it to the tomatoes, along with crushed garlic. Bake the vegetables for 40 minutes until they are becomes roasted, soft, and juicy.

After cooling slightly, and peeling off the skin, transfer everything to a food processor and blend it into a sauce.

Next, pour the tomato soup into a pot with a thick bottom, add cream and water (adjust the amount of water and cream according to your preference), and heat everything on medium heat until it boils.

Turn off the heat and serve the soup with croutons, crispy baguette, or ciabatta.
Serve immediately, drizzle some extra olive oil on top.
Enjoy the soup!

Nutrition Facts

6 servings

Serving size

Amount per serving
Calories239.59

% Daily Value *
Total Fat 22.19g29%
Total Carbohydrate 9.69g4%

Dietary Fiber 2.32g9%

Total Sugars 5.49g
Protein 2.58g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Tomato Soup with Cream