Cream of tomato soup is a delicate, very tasty first course and a great option for using tomatoes in your own juice. Creamy tomato soup can be served with croutons or fresh bread.
Food preparation
To make tomato cream soup, you will need: 2 cups of chicken broth, 1 can of tomatoes in their own juice, ¼ cup of olive oil, 2 stalks of celery, 2 carrots, 1 onion, 4 cloves of garlic, ¼ cup of cream, ½ cup of fresh basil, salt, black pepper.
Cooking tomato cream soup
First, preheat the oven to 200 degrees. Next, proceed to the direct preparation of tomato soup. Drain all the juice from the tomatoes into a small bowl, and squeeze the juice out of the fruit as well. Set the bowl aside. Chop the tomatoes, drizzle with a little olive oil, season with pepper and salt, put in the oven for 15 minutes.
Take a medium saucepan and pour the remaining olive oil into it, heat over medium heat. Add finely chopped celery stalks, carrots, onions and garlic to a saucepan. Cook the vegetables for 10 minutes, during which time they will become tender. Add baked tomatoes to the vegetables, pour all the ingredients with tomato juice and chicken broth.
Bring the contents of the saucepan to a boil, then cook the tomato soup for 15-20 minutes, then add the chopped basil and cream. Season with salt and pepper to taste.
Pour the soup into a blender and chop until puree, serve hot.
Cream of tomato soup is ready!
