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Creamy Tomato Soup – plated and served
Soups & StewsVegetarianLunchWinterInternational

Creamy Tomato Soup

Velvety soup made from oven-roasted tomatoes with basil and a splash of cream.

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Preparation
15 min
Cook/bake time
50 min
Total
1 hr 5 min
Difficulty
Easy
Calories
434 kcal
Servings
4
Prep
15 min
Cooking & baking
50 min

Velvety soup made from oven-roasted tomatoes with basil and a splash of cream. Roasting concentrates the sugar in the tomatoes and gives the soup a depth that never develops from the pot alone. The classic companion to a grilled cheese sandwich and a complete lunch in its own right.

Why this works

Fresh tomatoes consist of over 90 percent water, which dilutes their flavor. In the oven, a large part of this evaporates, the sugar concentrates, and it begins to caramelize at the edges, while amino acids simultaneously set the Maillard reaction in motion. Both are impossible in a pot, where nothing reaches more than 100 °C, and browning only begins at around 140 °C.

Step-by-step instructions

Fan · 200 °Cor Conventional 220 °C

  1. Roast the tomatoes

    Place the halved tomatoes cut side up on a baking sheet, and distribute the onion wedges and the halved garlic bulb between them. Drizzle olive oil over them, sprinkle with sugar, salt, and pepper, and roast everything at 200 °C convection for 35 minutes until the tomatoes collapse and caramelize darkly at the edges.

  2. Extract the garlic

    Remove the baking sheet from the oven and let it cool for five minutes. Squeeze the soft garlic cloves out of their skins directly onto the tomatoes, as they are now mild and sweet instead of sharp. The slightly syrupy juice that has escaped onto the baking sheet absolutely belongs in the pot.

  3. Roast the tomato paste

    Heat a tablespoon of olive oil in a pot and roast the tomato paste for one minute until it darkens and smells intense. This small step removes the metallic note from the paste and gives the soup additional depth. Then add the entire contents of the baking sheet.

  4. Simmer and puree

    Pour in the hot vegetable broth and let everything simmer gently for ten minutes so the flavors combine. Then puree the soup really thoroughly with an immersion blender for at least two minutes until it is velvety. If you like it very fine, you can also pass it through a sieve.

  5. Finish

    Stir in the cream and the red wine vinegar, as the latter lifts the sweetness of the roasted tomatoes and makes the soup lively instead of flat. Tear the basil into it and season generously with salt and pepper. Serve with croutons and a drizzle of olive oil on top.

Our best tips

  • Really roast the tomatoes until they have dark edges. That is the whole difference compared to canned soup.
  • The splash of vinegar at the end acts like an amplifier. Without it, the soup tastes sweet but one-dimensional.
  • In winter, good canned tomatoes work better than pale fresh tomatoes. In that case, drain 800 g and roast them as well.

Tasty variations

Vegan

Replace the cream with coconut milk or cashew butter, and the result remains similarly velvety.

With roasted bell pepper

Roast two red bell peppers along with the tomatoes, which makes the soup sweeter and gives it a deeper color.

Nutrition facts

Per serving (1 portion)
Calories434 kcal
Protein9 g
Carbohydrates36 g
– of which sugar15 g
Fat28 g
Fiber5 g

Where the 434 kcal come from

per serving
Calculated from the ingredients – how we do it

We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:

  • Reference values per 100 g – for the raw ingredient, exactly as listed.
  • Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
  • Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
  • Anything listed without a quantity – “salt and pepper” – is not counted.

A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.

How we calculate nutrition →

Frequently asked questions

Which tomatoes are best suited?

Meaty varieties like Roma or San Marzano, because they have less water and more flesh. Watery salad tomatoes result in a thin soup.

Do I have to peel the tomatoes?

No, if you puree thoroughly. For a truly silky consistency, you can pass the soup through a fine sieve afterwards.

Can I freeze the soup?

Yes, for up to three months. It is best to freeze it without the cream and stir it in only when reheating.

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