Italian tomato cream

Italian tomato cream is a dish that is a classic of Italian cuisine. Thick cream of juicy tomatoes, served with melting mozzarella and crispy croutons, is a perfect dinner for the whole family, especially during tomato season.


Italian Tomato Cream Soup

Servings: 2 • Time: 30 minutes • Difficulty: Easy


An Italian classic: a thick tomato cream soup, served with melting mozzarella and crispy croutons. This is the perfect dinner idea for the entire family.



  • 2 slices of Beak Beak Pure Grain Natural Bread
  • 2 garlic cloves
  • 1 red onion
  • 1 kg ripe tomatoes
  • 1 tablespoon of basil leaves
  • 1 tablespoon of olive oil
  • Salt to taste
  • Half a ball of fresh mozzarella (65 g)



  • Divide the bread into smaller pieces and briefly toast in a dry pan until it becomes crispy. Set aside to cool.
  • Finely chop the garlic and onion. Score the tomatoes with a cross and grate using a coarse grater. Discard the skin.
  • In a pan, heat the olive oil, add garlic and onion, and sauté for 4 minutes. Pour in the tomatoes with their juice and simmer covered for 15 minutes. Towards the end, add the torn basil leaves, season the soup with salt and pepper.
  • Allow the soup to cool slightly, then blend until smooth.
  • In bowls, place the torn mozzarella, pour the hot soup over it, and top with croutons. Drizzle the entire dish lightly with olive oil.

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