Cream of tomato soup

Cook & Prep Time

1 h



Cream of tomato soup

One of the simplest and smoothest soups to enjoy – any day of the year!


  • 990g canned whole peeled tomatoes, crushed
  • extra virgin olive oil, as needed
  • a sprig of basil
  • 1 garlic clove
  • salt
  • ½ glass of fresh cream for garnish
  • basil leaves for garnish
  • croutons


Step 1

Heat the extra virgin olive oil in a frying pan with a peeled garlic clove. Add the crushed canned whole peeled tomatoes, mix well and simmer gently for a few minutes. Add a few basil leaves. Season with salt and simmer, covered, for about 30 minutes. Remove the basil and garlic and puree with a hand blender.

Step 2

Let it simmer for another 25 minutes to thicken. Turn off the heat and let the soup cool.

Serve the soup in individual bowls with a drizzle of fresh cream, a few basil leaves and croutons.