Tomato cream soup with sun-dried tomatoes

5 servings

40 minutes

Aram Mnatsakanov, the author of the restaurant group "Restaurants of Aram Mnatsakanov", shared with us the recipe from the menu of the Probka restaurant on Tsvetnoy.

Energy value per serving

• Calories: 237.5
• Proteins: 4.8g
• Fats: 14.4g
• Carbohydrates: 23.6g

Ingredients

• Potato: 185 g
• Celery: 50 g
• Carrot: 110 g
• Onion: 130 g
• Tomatoes: 450 g
• Sun-dried tomatoes in olive oil: 85 g
• Napoli sauce: 35 ml
• Water: 650 ml
• Basil: 10 g
• Garlic: 15 g
• Olive oil: 65 ml
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. In a large pot, heat olive oil and sauté garlic and basil to release their juices. Cut potatoes, celery, carrots, and onion into large cubes, add the vegetables to the pot and simmer for 10 minutes over medium heat.

   Required ingredients:

   • Olive oil: 65 ml
   • Garlic: 15 g
   • Basil: 10 g
   • Potato: 185 g
   • Celery: 50 g
   • Carrot: 110 g
   • Onion: 130 g

2. Cut the tomatoes into four pieces and add them to the vegetables, simmering until the tomatoes release most of their juice. Then add sun-dried tomatoes, Napoli sauce, salt and pepper, and pour in water. Simmer until the vegetables are fully cooked, then blend everything.

   Required ingredients:

   • Tomatoes: 450 g
   • Sun-dried tomatoes in olive oil: 85 g
   • Napoli sauce: 35 ml
   • Water: 650 ml
   • Ground black pepper:  to taste
   • Salt:  to taste

3. Serve the ready warm soup with olive oil and basil leaves (to taste).

   Required ingredients:

   • Olive oil: 65 ml
   • Basil: 10 g