Tomato Cream Soup
⏳ Time
25 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
The flavor of the soup directly depends on the quality of the tomatoes; choose the most aromatic, juicy, and meaty varieties. Winter (warming) version of the soup: add 1 cup of pumpkin puree and ½ cup of mashed potatoes; if the soup is too thick, add a little of the broth in which the potatoes were cooked or 10% cream, and season with smoked paprika and a pinch of chili.
Ingredients
- Tomatoes - 3 pieces
- Onion - ½ head
- Milk - 3 fl oz
- 10% cream - 3 fl oz
- Wheat Flour - 1 tablespoon
- Butter - 2 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel the tomatoes, chop them roughly, and sauté in their own juice for 8–10 minutes. In another pan, heat 1 tablespoon of butter and sauté the chopped onion until soft.
Step 2
Combine the onion with the tomatoes, heat for 2–3 minutes, then puree the vegetables in a blender.
Step 3
Sauté the flour in the remaining butter until golden, add the warmed cream and milk, and cook until thickened (stirring continuously).
Step 4
Combine the vegetable puree with the cream sauce, season to taste with salt and pepper, and heat for 2–3 minutes.
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