Very interesting creamy soup with seafood and tomatoes. Serve this soup with parmesan croutons, the recipe for which is also attached. It is better to take seafood in the form of a fresh frozen cocktail.
It is necessary
- - 450 g of seafood cocktail;
- - 2 onions;
- - 4 tomatoes;
- - 3 cloves of garlic;
- - 200 ml of cream;
- - 50 g parmesan;
- - 4 st. tablespoons of olive oil, tomato juice;
- - a bunch of fresh herbs;
- - 1 baguette;
- - a pinch of salt.
Instructions
Step 1
Heat olive oil in a deep saucepan or skillet. Peel the garlic and onions, chop the onion into small cubes, and finely chop the garlic with a sharp knife. Put in butter, fry until golden brown.
Step 2
Add a seafood cocktail to a skillet with onions and garlic, cover, let the seafood warm up. Add unfrozen seafood!
Step 3
When the liquid begins to boil from the stewpan (after about 12 minutes), add the tomatoes, washed and cut into wedges, to it. Bring to a boil, stirring occasionally. After boiling, reduce heat and simmer all together for 5 minutes. Pour 10-20% fat cream, tomato juice into a saucepan, season with salt and pepper to taste. Remove the saucepan from the stove without bringing the soup to a boil.
Step 4
Prepare parmesan croutons for the soup. To do this, cut a baguette or white loaf into pieces, dry in a toaster or preheated oven, sprinkle with fresh herbs and grated Parmesan.
Step 5
Pour ready-made creamy seafood and tomato soup into portioned bowls, serve with croutons. This soup is best consumed warm.
