An interesting variation of tomato cream soup - this time with the most delicate cream cheese. It gives the dish an even smoother and more uniform consistency. And the taste becomes softer and more harmonious – even children will like it.
Ingredients
- Tomatoes - 1 kg
- Onion - 1 piece
- Garlic - 3 cloves
- Cream cheese - 200 g
- Tomato paste - 1-2 art.l.
- Butter - 20 g
- Sugar - 1 pinch
- Salt - 1 pinch
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Peel the tomatoes and randomly chop all the vegetables.
Lightly fry the onion and garlic in butter, pour a glass of water and bring to a boil.
Add tomatoes and cook for 15 minutes over medium heat.
Add the tomato paste and all the spices, and after another 5 minutes remove the pan from the heat.
Whisk the soup with an immersion blender, add cream cheese and mix thoroughly.
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