The other day, I glanced at my kitchen counter and saw a cluster of tomatoes—dark, ripe, and soft to the touch. They were calling to be used, and I couldn’t resist. I had just boiled some chicken pieces earlier, so a pot of fresh broth was ready and waiting. With a craving for something cozy and nourishing, I decided to make a creamy Tomato Soup from scratch.
This wasn’t just any soup—it was inspired by my herb garden and a bit of culinary curiosity. I walked outside, snipped fresh oregano, and remembered reading that thyme and rosemary would be lovely additions too. There’s something deeply satisfying about cooking with ingredients you’ve grown yourself, and this soup brought it all together.
Ingredients:
• 1 medium onion
• 2 cloves garlic
• 4 tablespoons olive oil
• 6 ripe tomatoes
• 2 tablespoons tomato paste
• 2½ cups vegetable or chicken broth
• Dash of salt and pepper
• 1 tablespoon honey
• 1 tablespoon dried oregano or thyme (or use fresh herbs from the garden)
• ½ cup whole cream
• 4 teaspoons sour cream
• Fresh basil leaves, arugula or parsley for garnish
Step-by-Step Instructions
Start by peeling the onion and garlic, then chop them finely. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté gently for 2–3 minutes until fragrant and translucent.
While that’s cooking, wash your ripe tomatoes and cut them into cubes. Add the tomatoes to the pan and let them stew with the onion and garlic for about 10 minutes. This step allows the flavors to meld and the tomatoes to soften beautifully.
Stir in the tomato paste, then pour in your broth—whether vegetable or chicken, both work wonderfully. Season with a dash of salt and pepper, a tablespoon of honey for balance, and your chosen herbs. If using fresh oregano, thyme, or rosemary, wash two sprigs of each, shake them dry, strip the leaves, and chop finely before adding.
Let the soup simmer over medium heat for 20 minutes. Once the tomatoes have broken down and the flavors are rich, puree the soup using an immersion blender or standard blender. For a silky texture, strain the soup through a sieve and discard any solids.
Return the soup to the saucepan and bring it back to a gentle boil. Turn the heat down and stir in the whole cream, letting it warm through without boiling.
Wash your basil leaves and shake them dry. Taste the soup and adjust seasoning if needed. Ladle into deep plates or bowls, garnish with a swirl of sour cream in the center, and top with a few fresh basil leaves.
Serving Notes
This soup is perfect for a light lunch or a cozy starter. Serve it with crusty rolls or bread or my French Baguette or a grilled cheese sandwich for a comforting meal that feels both rustic and refined.
There’s something magical about turning ripe tomatoes and garden herbs into a bowl of creamy goodness. This recipe is a celebration of spontaneity, simplicity, and the joy of cooking with what you have. I hope it brings warmth to your kitchen, just as it did to mine.
Creamy Tomato Soup
Ingredients
- 1 medium onion
- 2 cloves garlic
- 4 tbsp olive oil
- 6 ripe tomatoes
- 2 tbsp tomato paste
- 2 1/2 cups vegetable or chicken broth
- dash of salt and pepper
- 1 tbsp honey
- 1 tbsp dry oregano or thyme
- 1/2 cup whole cream
- 4 tsp our cream and some basil for decoration
Instructions
- Peel onion and garlic and chop finely.
- Heat 2 tablespoons of olive oil in a saucepan.
- Add onion and garlic and sauté for 2-3 minutes over medium heat.
- In the meantime wash the tomatoes, cut them in cubes.
- Add the tomatoes to the onion and garlic and stew for 10 minutes.
- Stir in tomato paste, pour in the broth.
- Season with salt, pepper, honey and oregano.
- Simmer over medium heat for 20 minutes.
- Puree the soup, strain through a sieve.
- Put the soup back in a saucepan, bring to the boil again.
- Turn down and add the whole cream.
- Wash basil and shake dry.
- Season the soup to taste, place on deep plates.
- Garnish with basil and add some sour cream to the middle.
- Serve immediately.
Notes
Can be stored in the refrigerator for 3 days, or freeze for 3 month
