Baked Tomatoes Soup (served cold or warm)

When one bakes tomatoes they acquire a unique and delicious taste; the sugars caramelize and the aromas strengthen. This soup captures all the taste in a creamy texture! We thoroughly recommend you try it!

No votes yet


  • 1.5 kg ripe tomatoes, cutted in half
  • 4 tbsp olive oil
  • 1 tbsp each thyme and basil
  • 1 tbsp sugar
  • salt & pepper
  • 1/2 lit chicken broth
  • 1 dry onion, chopped in brunoise
  • 2 garlic cloves

For the garnish

  • crouton
  • 1/2 bunch parsley, finely chopped
  • 1/2 fresh basil, finely chopped


Make your crouton from square bread or old bread. Cut as you like.

Preheat oven to 180°C

Place the tomatoes on a baking pan.

Pour over olive oil, sprinkle with sugar, thyme and basil, add salt and pepper and bake for 30 minutes.

Sauté in a bit of olive oil the finely chopped onion and garlic, add the broth and the baked tomatoes and let boil over medium heat for about 20-30 minutes.

Mash the soup in the blender, pass it through a sieve for a finer texture, and if it becomes too thin put it back on the fire and reduce for a while. 

Serve with crouton and parsley or fresh basil.

If you serve the soup cold, add a bit of olive oil and a few drops of balsamic vinegar in each plate just before you serve it.


This vegetable is the epitomy of Greek summer, so please do not serve this soup in wintertime!