Fresh Tomato Cream Tomato Soup
Tomato classic cream soup made from fresh tomatoes differs from most similar recipes by the unusual preparation of tomatoes. Tomatoes are not minced raw, but are first baked in the oven, then stewed in broth with other vegetables, and only after that the vegetable mix is whipped with a blender. The essence of all these manipulations is simple - the texture of the soup is velvety, creamy, and the taste is very delicate, with almost no sourness.
Depending on your preferences and season, the recipe can be varied: add stalked celery, sweet pepper, season with a spoon of natural yogurt, fresh greens, and in winter, serve with croutons, crackers and thick homemade sour cream. From spices except traditional Provencal herbs fit all types of pepper, curry, dried garlic, ginger. Note our recipe with step by step photos.
Ingredients:
- fresh medium-sized tomatoes - 300 g;
- onions - 1 pc;
- carrots - 1 pc;
- garlic - 2-3 large teeth;
- vegetable oil - 2 tbsp. l;
- water, chicken or vegetable broth - 1-1.5 cups;
- Provence herbs (dry mix) - 0.5 tsp;
- salt - to taste.
How to cook a classic tomato puree soup with fresh tomatoes
Tomatoes cut into slices, cutting out the remnants of the stalk. We put in the form or pan cut up at a short distance from one another. Sprinkle with vegetable oil and rearrange in a hot oven with a temperature of 200 degrees. Bake for 20-25 minutes.
We cut onion into small cubes, chop carrots into strips or cut them into thin plates. Chop garlic.
In a frying pan, pour a half spoonful of butter, lay out the garlic and onions. Fry for about three minutes on low heat, avoiding burning. Mix onions with garlic, add carrots.
Fry vegetables for another three minutes, soaking carrots in oil. You do not need to be reddened, vegetables will reach to readiness when stewing.
We shift the baked tomatoes, onions, carrots and garlic in a saucepan. Pour in water or broth (until one glass), give to boil and cook, cover with a lid for about ten minutes, until the carrots are soft.
Sink vegetables in a thick, velvety mash with a dip blender. Pour boiling water or broth, bring to the desired density. Salt to taste. As soon as it boils, we remove it from the heat and fill it with yogurt, cream or sour cream (or add nothing) at our discretion.
When serving, ready-made tomato soup is sprinkled with Provencal herbs and greens. Serve hot or warm.
Enjoy your meal!
(No ratings yet)
Loading...