Creamy Roasted Tomato Soup (Purée)
A fragrant, creamy, very tasty tomato purée soup. It has a rich flavor and doesn’t take long to make. Try it - your family will love it!
Updated : 18 February, 2026
Easy
About 20 min.
Ingredients
0.5
Onion
1
Garlic
500 grams
Tomato
500 grams
Tomato sauce
150 milliliters
Chicken broth
50 grams
Cream
2 tablespoon
Olive oil
1 teaspoon
Basil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare all ingredients. Peel the yellow or white onion and cut it in half. Dice one half into small cubes.
Step 2
Peel the garlic and slice it thinly.
Step 3
Wash the fresh tomatoes well and cut each into quarters.
Step 4
Arrange the tomato quarters evenly on a baking sheet.
Step 5
Salt the tomatoes, add a little ground black pepper, and drizzle with olive oil (if you don’t have olive oil, use odorless sunflower oil). Bake in a preheated oven at 220°C / 428°F for 25 minutes.
Step 6
Heat a pot over medium-high heat. Add 1 tablespoon olive oil (or sunflower oil). Add the diced onion and sauté until golden. Then add the sliced garlic and sauté for 1 minute, stirring so the onion doesn’t burn.
Step 7
Add the tomatoes with their juices to the pot (be careful - it's better to take the pot off the heat and then add the tomatoes; otherwise the tomato juice may boil immediately and splatter).
Step 8
Pour in the chicken broth and stir. Cook the soup over medium heat for 20 minutes.
Step 9
After 20 minutes, add 1 teaspoon dried basil (fresh basil works even better - just chop it finely and add to the soup). Stir.
Step 10
By now the tomatoes are baked. Remove them from the oven and carefully peel off the skins (use a fork to avoid burns).
Step 11
Transfer the peeled roasted tomatoes into the pot with the soup.
Step 12
Blend the soup until smooth (if you don’t have an immersion blender, pour into a regular blender, blend to a purée, then return to the pot).
Step 13
Pour in the cream and mix well.
Step 14
Add salt to taste, stir. Enjoy!
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