Tomato soup puree with cream
2 servings
25 minutes
Tomato cream soup is a delicate, velvety dish with a rich flavor of ripe tomatoes and creamy softness. Its roots lie in European culinary traditions.
Calories340.7kcal
Proteins5.3grams
Fats27grams
Carbohydrates20grams
Tomatoes
3
pc
Onion
0.5
head
Milk
100
ml
Single cream 10% fat
100
ml
Wheat flour
1
tbsp
Butter
2
tbsp
Salt
to taste
Ground black pepper
to taste
1
Peel the tomatoes, chop them coarsely, and simmer in their own juice for 8-10 minutes. In another pan, heat 1 tablespoon of butter and sauté the chopped onion until soft.
- Tomatoes: 3 pieces
- Onion: 0.5 head
- Butter: 2 tablespoons
2
Combine onion with tomatoes, heat for 2-3 minutes, then puree the vegetables in a blender.
- Tomatoes: 3 pieces
- Onion: 0.5 head
3
Fry the flour in the remaining butter until golden, add the heated cream and milk, and cook until thickened (stirring continuously).
- Wheat flour: 1 tablespoon
- Butter: 2 tablespoons
- Single cream 10% fat: 100 ml
- Milk: 100 ml
4
Combine the vegetable puree with the creamy sauce, season with salt and pepper to taste, and heat for 2-3 minutes.
- Tomatoes: 3 pieces
- Onion: 0.5 head
- Milk: 100 ml
- Single cream 10% fat: 100 ml
- Wheat flour: 1 tablespoon
- Butter: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
