Tomato cream soup
3 servings
20 minutes
Tomato cream soup is the embodiment of Italian gastronomy, simple yet elegant, with a rich flavor of ripe tomatoes, a creamy texture, and an aroma of spices. Its roots trace back to sunny Italy where tomatoes became the basis for many dishes since the 16th century. This soup perfectly warms on cool evenings and pairs wonderfully with crispy croutons, adding a pleasant contrast of textures. Light yet hearty, it suits both family dinners and exquisite lunches. The noble acidity of tomatoes is harmoniously balanced by the softness of sour cream, creating a velvety consistency and delicate taste. It can be served as a standalone dish or as a first course before main gastronomic delights, allowing one to enjoy authentic Italian traditions.
1
Peel the tomatoes (optionally replace with 1L of tomato juice or 2 cans of diced canned tomatoes), chop finely, place in a pot, and cook until a homogeneous mass forms.
- Tomatoes: 8 pieces
- Sour cream: 1 tablespoon
- Sour cream: 1 tablespoon
2
Pour in the sour cream, add spices, and mix well.
- Sour cream: 1 tablespoon
- Spices: to taste
3
Serve with croutons.
- Croutons: 50 g
