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Tomato and Carrot Cream Soup

Sevdalina IrikovaSevdalina Irikova
MasterChef
1493k
Nadia Galinova
Translated by
Nadia Galinova
Tomato and Carrot Cream Soup
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Preparation
10 min.
Cooking
25 min.
Тotal
35 min.
Servings
4
"Such a colorful and aromatic soup is guaranteed to be very tasty"

Ingredients

  • cherry tomatoes - 15 pcs.
  • carrots - 3 pcs.
  • pepper - 1/2 pc. yellow (or red)
  • vegetable broth - 2 cups (500 ml)
  • onion - 1 pc.
  • cooking cream - 3 tbsp.
  • olive oil - 3 tbsp.
  • salt - by taste
  • sugar - 1 - 2 pinches
measures

How to make

Wash the vegetables well and clean them. The onion, carrots, pepper and garlic are cut into small pieces. Cut the tomatoes into medium-sized cubes.

First, stew the onion and garlic briefly in olive oil. Add the carrots, peppers and some of the vegetable broth. Cover the dish and leave the vegetables to stew over low heat.

Add the chopped tomatoes, the remaining vegetable broth, salt and a little sugar. Leave the soup to simmer, until the tomatoes are ready.

Leave it to cool slightly and blend the tomato soup. Add the cream, mix gently and serve it.

Before serving, garnish it with grated cheddar, basil and toast or croutons fried in garlic oil.

The tomato and carrot cream soup is ready.

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