This light, aromatic soup is perfect for those who care about their diet and at the same time love variety. It is prepared very simply.
It is necessary
- 1 large or 2 medium ripe tomatoes,
- milk 50-70 ml,
- cream 50 ml, you can take 10% or 15%, or 30 ml of 20% cream,
- 1/4 large onions,
- wheat flour - half a tablespoon,
- butter - 1 tablespoon,
- basil leaf for decoration,
- spices to taste (ground ginger, dried basil, black pepper or any others),
- 1/2 teaspoon sugar (optional)
- 2-3 slices of baguette and olive oil for frying.
Instructions
Step 1
Dip the tomatoes in boiling water for a couple of seconds, cut the skin and remove it. Cut the peeled tomatoes into large cubes and put in a saucepan over low heat for about 10 minutes. There is no need to add water or oil.
Step 2
Fry onions in a deep frying pan until soft. Use half the butter (1/2 tablespoon) for this.
Step 3
Add tomatoes to the onion, simmer in a pan for 3-5 minutes, then grind everything with a blender.
Step 4
Fry the flour in the same pan for a few minutes. Mix the milk in a separate bowl and heat, but do not bring to a boil. Add to flour and cook until thickened, stirring constantly.
Step 5
Add the vegetable puree to the thickened sauce, add dry crushed basil and heat for 3 minutes. You can add 1/2 teaspoon of sugar. Add ground black pepper and ginger.
Step 6
Thinly chop the baguette, lightly fry in olive oil, sprinkle with dried basil. Pour the finished soup into a tureen, decorate with cream, basil leaves, put croutons on a plate next to it.
