What’s better than a soup during cold days?

Autumn is finally here and soups are back 🙂 I love all of them, but the tomato soup is one of my favourite: it’s so easy to make but full of flavour!

I’ve written two versions of the recipe below: the first one has a smoother texture because I used only the tomato’s flesh and it takes a little bit more time to prepare it; the second one is more “rustic” and easy to make: you just have to put everything into a baking tray and cook it, easy peasy!

I like both of them but, if you try the recipes, let me know which one you’ll like more!

Tomato soup

Prep Time:1 hour
Cook Time:40 minutes
Servings:2 people


  • tomatoes ripe: 1 kilo
  • red onions (sliced for the stove recipe, halved for the oven baked recipe): 2
  • cloves of garlic peeled: 2/3
  • extra virgin olive oil
  • fresh basil (some leaves)
  • salt (to taste)
  • sourdough bread cut into small cubes: 6 slices
  • oregano (to taste)
  • pepper (to taste)


    Soup on the stove
    1. Wash and peel the tomatoes. Cut them in half and remove water and seeds. Then chop roughly their flesh.
    2. Heat 3 tablespoons of oil into a heavy bottomed pan, add the onion and garlic and sauté for a couple of minutes. Add the chopped tomatoes, mix well and cook for another couple of minutes on high heat. Reduce the heat, season with salt and pepperand cover with a lid. Let simmer for about 40 minutes, stirring occasionally until the tomatoes are tender. Then add some basil leaves. Using a stick blender pulse the soup until smooth.
    3. While the soup is cooking prepare the croutons: put the bread cubes on a baking tray lined with parchment paper, season with extra virgin olive oil, salt pepper and some oregano. Put into the preheated oven at 200° C until golden and crisp.
    4. Serve the soup with the croutons and some olive oil or cream.
    Oven baked soup
    1. Wash the tomatoes, cut in half and put them on a large baking tray without parchment paper. Add the onions, the cloves of garlic, then season with extra virgin olive oil, salt and pepper.Put into the preheated oven at 180°C and cook for about 40 minutes or until the tomatoes' skin will be slightly burned and the flesh soft.
    2. Discard the garlic, then put everything (tomatoes, onions and all the liquids) into a liquidiser, add some basil leaves and pulse until smooth.Serve with croutons (see above), some oil or cream.