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Deliciously Creamy Tomato Soup – Recipe

This tomato soup recipe originated from a picture I found on Pinterest.

After reviewing the ingredients, I realized that I had most of them on hand, thus a perfect time to try it out.

I cut the recipe in half, and made the measurements more user-friendly for family my size.

My recipe yields 4-5 servings.

Baked whole peeled tomatoes.

Deliciously Creamy Tomato Soup – Recipe

Deliciously Creamy Tomato Soup – Recipe


  • 28 oz can of whole peeled tomatoes
  • 1 T Balsamic Vinegar
  • 1 T Olive Oil
  • 1/2 tsp white sugar
  • 1 T Olive Oil
  • 1 onion, chopped (I used Yellow onion)
  • 1 clove garlic, minced
  • 1 tsp tomato paste
  • 1/2 tsp white sugar
  • 1/2 tsp low sodium Soy Sauce
  • 3 1/2 cups chicken stock (or chicken bullion and water)
  • salt and pepper to taste
  • 1/3 cup heavy cream (whipping cream)
  • 1 tsp of chopped basil leaves


  1. Preheat the oven to 400 degrees F.
  2. Place tomatoes, with juices, in a casserole dish, add Balsamic Vinegar, Olive oil, sugar and salt.
  3. Bake tomatoes for 45 minutes, uncovered.
  4. Meanwhile, saute the chopped onions in 1 Tbs of olive oil, until translucent, mixing frequently to prevent burning.
  5. Add the chopped garlic and saute for a minute longer, stirring often.
  6. In a medium pot mix the tomato paste, soy sauce, and sugar.
  7. Mix in  the chicken broth.
  8. Add the sautéed onion mixture, and set a side.
  9. Once the tomatoes are done baking, puree them in a food processor, or a blender.
  10. Add the tomato puree to the chicken stock, and simmer for 10 minutes.
  11. Turn off heat.
  12. Mix in the heavy cream.


Serve it hot, garnished with chopped basil leaves, and accompanied by a piece of  crusty fresh bread.

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