Oven Tomato Soup

5 from 8 votes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 17 kcal


  • 1 kg Tomatoes
  • 3 Garlic cloves
  • 2 Onions
  • Lots of fresh herbs (sage, pimpinelle, thyme, oregano, olive herb, sage)
  • Olive oil
  • Salt, pepper, a pinch of sugar
  • 1 El Fruit vinegar (cassis balsam)


  • Remove the stem from the tomatoes and cut into quarters. Place in a large ovenproof dish or deep baking sheet.
  • Peel the onions and garlic and chop them roughly. Spread on the tomatoes.
  • Place washed herbs on top. Baste generously with olive oil.
  • Bake in the oven at 200 ° C for about 40-50 minutes, until the tomatoes start to blacken slightly.
  • Remove the herbs from the tomatoes. Place the sieve in a saucepan and add the tomatoes. Then squeeze the tomatoes with a potato masher. (Alternatively, puree the tomatoes in a blender.)
  • Season the soup with salt, pepper, a pinch of sugar and fruit vinegar.
  • Since we should eat enough for 3 eaters, I added cooked rice to the soup and served bread with it. But it is enough for 2 people without rice or bread.


Serving: 100gCalories: 17kcalCarbohydrates: 2.6gProtein: 1gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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