Tomato Cream Soup
Soups • European
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 5 fl oz
- 10% cream 5 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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!