Fresh tomato soup

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Weronika Krerowicz

Community Member

“I love a hearty, creamy delicious tomato soup on cold days! It’s a perfect dish when you haven’t got a massive amount of time to cook, but still want something extravagant. Bon appetite!”


Easy 👌


600 g tomatoes
2 tbsp tomato paste
3 cloves garlic
200 ml chicken stock
1 tbsp balsamic vinegar
2 tbsp crème fraîche
dried basil
olive oil
  • Step 1/6

    • 3 cloves garlic
    • onion
    • olive oil

    Finely chop the onion and finely mince the garlic. Heat up the pot for the soup with a tablespoon of oil and sauté the onion and garlic until slightly golden and aromatic.

  • Step 2/6

    • 2 tbsp tomato paste

    Add in the tomato paste and cook out for about a minute.

  • Step 3/6

    • 600 g tomatoes

    Quarter the tomatoes and add them to the onion-mix. Let them sauté until they’re easy to break apart to smaller pieces. Cook out for a few minutes.

  • Step 4/6

    • 1 tbsp balsamic vinegar
    • dried basil
    • 200 ml chicken stock

    Add in the chicken stock, balsamic vinegar and dried bazil, stir it up well and let it come up to a boil. Once it boils, turn down the gas and let it simmer for as long as you desire, stirring it up from time to time. This way the flavour intensifies greatly. I usually simmer it for about 30 minutes, but the longer the better!

  • Step 5/6

    Once it has simmered for the desired amount of time, blend the soup with a stick blender until creamy and smooth. If you don’t have a stick blender, a regular blender or even hand mixer does the job as well. You can also skip this step for a hearty, chunky soup instead.

  • Step 6/6

    • 2 tbsp crème fraîche
    • salt
    • pepper

    Add in the creme fraiche and mix it well. Taste the soup for desired amount of salt or pepper, and it’s ready to serve!

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