Tomato Puree Soup
by Editorial Staff
Tomato puree soup is the simplest dish of Italian cuisine, for which, in fact, nothing is required except for a tomato. If the tomatoes are fresh, then the tomato puree soup turns out like in the best restaurants.
Ingredients
- Tomatoes – 2 Kilograms
- Garlic – 5 Cloves
- Salt, pepper – to taste
- Onion – 1 Piece
- Sugar – 2 Teaspoons
- Basil – 1 Teaspoon
- Fatty cream – 1/2 Cup
Directions
- Rinse the tomatoes and cut them into wedges. We take a baking dish, spread the tomatoes overlapping. Sprinkle with olive oil on top.
- Add peeled and coarsely chopped garlic there. Salt and pepper. We put in an oven preheated to 190 degrees and bake the tomatoes for about 30 minutes. Fry finely chopped onions in a soup pot in olive oil.
- As soon as the onions are lightly fried (this will take 3-4 minutes over medium heat), add the baked tomatoes and chicken broth to the pan. Bring to a boil, then reduce the heat and simmer the soup over low heat for about 10 minutes.
- It remains to add cream, sugar, and basil to the pan, then use a blender to grind the contents of the pan to the consistency of a pureed soup.
- Tomato puree soup is ready. Together with the soup, I usually serve croutons with cheese – it turns out very tasty. Enjoy your meal!
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