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Tomato Soup with Cream

Yordanka KovachevaYordanka Kovacheva
Author
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Nadia Galinova
Translated by
Nadia Galinova
Tomato Soup with Cream
Image: Yordanka Kovacheva
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18/11/2021
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Preparation
15 min.
Cooking
20 min.
Тotal
35 min.
Servings
4
"A tomato soup will always be a great choice, when you feel like eating something fresh, light and delicious at the same time"

Ingredients

  • tomatoes - 1.5 lb (700 g) well ripened
  • tomato concentrate - 100 g (puree)
  • onions - 1/2 onion
  • garlic - 2 cloves
  • cooking cream - 4.2 oz (120 g)
  • butter - 1 oz (30 g) or olive oil
  • water - 2 cups (500 ml)
  • vegetable broth - 1 cube
  • salt - by taste
  • sugar - 1 tsp. (with a tip)
  • oregano - 1 tbsp.
  • basil - 2 - 3 fresh leaves
  • parsley - 1 - 2 cloves
measures

How to make

Chop the onion and fry the garlic for 5 minutes in the fat.

Add the peeled and sliced tomatoes, sugar, salt, oregano and tomato concentrate.

Fry briefly, pour the water with the cube of broth and boil for 15 minutes under a lid.

Add fresh parsley and basil. Pour the cream and puree.

Optionally, dilute it with a little water if you don't want the soup to be too thick, or leave it as a fluffy cream - the choice is yours.

Serve the tomato soup with more cream and croutons, if desired.

The tomato soup with cream is ready.

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