Creamy Tomato Soup
I think this is one of those recipes that everyone just loves and which for years we've eaten the canned version. Nowadays, however, I believe we all prefer having it homemade, don't you agree?
Utensilios/Equipment/Ustentsiles
- Chopping board
- Chef's Knife
- Peeler
- Cooking robot or blender
- Medium Pot
- Wooden spoon
Ingredientes/Ingredients/Ingrédients
- 500 g tomatoes
- 1 tsp. tomato paste (to eliminate tomato acidity)
- 1 onion
- 1 garlic clove
- 500 ml chicken or vegetable stock (if unavailable, water will suffice)
- 1 tsp. granulated sugar (if necessary)
- 1 drizzle olive oil
- 100 ml heavy whipping cream
- 1 pinch salt
- Ground pepper
- Herbs (Parsley or basil)
Preparación/To Prepare/Préparation
- Peel and finely chop the onion and garlic (be sure to remove the sprout from the center of the clove)
- Cut the tomatoes into quarters and purée them in the blender. A bit of the stock can be used to facilitate the blending.
- Heat the olive oil in a pot, and sauté the onion, garlic, and pureed tomatoes.
- Add in the stock, the tomato paste and the sugar. Stir all of the ingredients together, then let it come to a boil. Reduce to a simmer and let cook for a few minutes.
- Stir in the heavy cream until it’s been incorporated. Season with the salt and pepper to taste.
- Plate up the soup and garnish with the parsley.
Notas/Notes
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I give you my word that it tastes delicious. It’s a recipe to pamper the soul, and the stomach.