Cream Soup with Cream Tomato and Tortellini
by Editorial Staff
A recipe for a delicate creamy soup with cream, tomato and tortellini that will not leave anyone indifferent.
Ingredients
- 1 tablespoon. olive oil
- ½ medium onion (cut into cubes)
- 1 clove of garlic (chop finely)
- ½ teaspoon. Serving
- 425 g tomato coca
- 2 cups chicken or vegetable broth
- ¾ a cup of butter or plain cream
- 1 tablespoon. plain flour
- 280 g. uncooked tortellini with a cheese filling (or cups cooked)
- Salt and freshly ground black pepper
Directions
- Heat the oil in a 4-5 litre rooster or a large pot over the middle fire. Slow the onions for about 5 minutes until they become soft. Then add the garlic and sprinkle, cook for about 1 minute, until the aroma starts to be released.
- Add the tomato sauce and broth. Shuffle. Increase heat and bring to boil. Then reduce the heat to medium and continue to boil for 10 minutes.
- And until you need to beat the cream and flour in a small mixing bowl. Add this mixture to the tomato sauce and stir. Add tortellini there and prepare the required amount of time (according to the instructions on the package). But you do not need to bring the soup to a boil again. Tortellini are cooked and just hot soup. Try it. Add more salt and pepper if you see fit.
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