Tomato Cream Soup


  • 2 tbsp butter

  • 150g big onion (wedged)

  • 2g fresh Basil

  • 350g fresh tomatoes (wedged)

  • 2 tbsp tomato paste/ puree

  • 800ml water/ chicken broth

  • 100ml cooking cream

  • 50g cherry tomatoes


  • 2 tbsp sugar

  • Salt to taste


  • Shredded Basil leave

  • Cooking cream

  • Crushed black pepper


  1. Heat up butter in sauce pot, stir-fry onions and fresh Basil until aromatic, add tomatoes and tomato paste, continue to stir for 2 minutes. Add water or chicken broth, bring to boil, then reduce to low heat, simmer for 20-25 minutes.

  2. Transfer all ingredients and soup to the fruit blender, pound until smooth. Re-boil it in a pot with cooking cream and cherry tomatoes. Lastly add seasoning.

  3. Serve hot the tomato soup with Basil leave, cooking cream and black pepper.

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