Creamy Baked Tomato Soup

Fragrant, creamy and very tasty tomato puree soup. This soup is rich in flavor and doesnʼt take much time to prepare. Try cooking, you and your loved ones will definitely like it!
cook time: 35 min
Logan Winslow
Creamy Baked Tomato Soup

Nutrition Facts (per serving)

88
Calories
4g
Fat
11g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Onion 0.5 pc
Garlic 1 clove
Tomatoes 500 g
Olive oil 2 tbsp
Cream 50 g
Basil 1 tsp
Tomato sauce (TOMATOES IN THEIR OWN JUICE) 500 g
Chicken bouillon 150 ml

Recipe instructions

Step 1

Step 1
First, letʼs prepare all the ingredients. Peel the onion or white onion and cut it in half. Cut one half of the onion into small cubes.

Step 2

Step 2
Peel the garlic and cut into thin slices.

Step 3

Step 3
Wash fresh tomatoes thoroughly and cut into four parts.

Step 4

Step 4
Place the tomato quarters evenly on a baking sheet.

Step 5

Step 5
Salt the tomatoes on top, add a little ground black pepper and sprinkle the tomatoes with olive oil (if you don’t have olive oil, use sunflower oil, unscented) oil. Place the baking sheet in an oven preheated to 220 degrees and bake the tomatoes for 25 minutes.

Step 6

Step 6
Heat pan over medium-high heat. Add 1 tablespoon of olive (or sunflower) oil. Add chopped onion and fry until golden brown. Then add the chopped garlic and fry it for a minute, stirring so that the onion does not burn.

Step 7

Step 7
Place the tomatoes in their own juice into the pan (be careful, it’s better to remove the pan from the heat and add the tomatoes, otherwise the tomato juice will start to boil immediately and splash all over the kitchen :D)

Step 8

Step 8
Pour chicken broth into the pan and stir. Cook the soup over medium heat for 20 minutes.

Step 9

Step 9
After 20 minutes, add 1 teaspoon of dried basil to the pan (if you have fresh basil on hand, it will be even better, just chop it finely and add to the soup), stir.

Step 10

Step 10
At this time, the tomatoes are already baked. Remove them from the oven and carefully (preferably using a fork so as not to burn yourself) remove the skin from the tomatoes.

Step 11

Step 11
Transfer the roasted tomatoes to the soup pot.

Step 12

Step 12
Using a blender, puree the soup (if you donʼt have an immersion blender, pour the soup into a regular blender, puree it, and pour it back into the pan).

Step 13

Step 13
Pour in the cream, mix well.

Step 14

Step 14
Add salt to taste, stir. Bon appetit!

Additional rubrics

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