Tomato Cream Soup







A recipe allowed in a / / / / diet.

This tomato soup is passed through a sieve, to get a fine cream. Flavored with garlic, thyme, and fresh basil and there you have it: the perfect dish for a light dinner.

Nutritional Chart

Calories: 327 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 11 g
  • 17 g
  • 38 g

Ingredients Needed for Tomato Cream Soup

1 pound cherry tomato
2 tablespoons of olive oil
3 garlic cloves, diced
fresh thyme sprigs
1 onion, diced
1 celery stick, chopped
1 leek, white part only, chopped
1 tablespoon tomato paste
10 fresh basil leaves
10 ounces of canned tomatoes
1½ cups of vegetable stock
fresh parsley, chopped

How to Make Tomato Cream Soup

  1. Preheat the oven to 430˚F/220˚C.
  2. Add the cherry tomatoes to a baking dish. Drizzle olive oil, sprinkle salt, add the garlic, and fresh thyme. Move to the oven and roast for 10 minutes.
  3. Heat 1 tablespoon of olive oil into a skillet. Add the onion, celery, and leek. Stir, cover the skillet, and cook on low heat until they are soft.
  4. Add the tomato paste, fresh basil, canned tomatoes, roasted tomatoes, and vegetable stock. Cover and simmer for 20 minutes.
  5. Add fresh parsley, cover again and simmer for 5 more minutes.
  6. When the vegetables are cooked through, pass them through a strainer by pressing down with a spatula or spoon. Season the soup with pepper before serving it.

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