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Tomato cream soup

Author
Cookinero 16 Apr 2025
4870
Tomato cream soup

Tomato cream soup is an ideal dish in terms of serving. It can be eaten both hot and cold. Its recipe includes tomatoes. It is best to cook tomato soup in the summer, during the ripening period of the vegetable. Fresh tomatoes from the garden have a unique taste and aroma, which is so lacking in winter greenhouse tomatoes. A simple list of products for the dish can be taken as a basis and each time supplemented with something new - vegetables, herbs, dairy products.

How to cook Tomato cream soup

Step 1

Tomato cream soup

Prepare the vegetables. Fry the onion in a frying pan with vegetable oil until golden brown, about 7-8 minutes. Add the tomatoes to the onion. Simmer for 7-10 minutes, add salt and pepper to taste. Pour in hot water, add a little sugar if necessary. Cook the vegetables at minimum heat for 10 minutes.

Step 2

Tomato cream soup

Finish preparing the soup. Using a blender, puree the mixture.

Tomato cream soup - FAQ About Ingredients, Baking Time and Storage

Yes, canned tomatoes work well for this soup. Use about 2 cups of crushed or diced canned tomatoes, and adjust the simmering time slightly since they're already cooked.
Store the soup in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
Absolutely! Replace the cream with coconut milk or a plant-based cream alternative for a dairy-free version. Ensure your bread (if serving with croutons) is vegan too.
If you prefer not to use sugar, try a teaspoon of honey, maple syrup, or grated carrot, which adds natural sweetness.
Yes, this soup freezes well for up to 3 months. Store in portion-sized containers, leaving space for expansion. Thaw overnight in the fridge and reheat gently.
For a thicker soup, simmer longer to reduce or add a peeled potato while cooking. To thin it, blend in more water or broth until desired consistency.
Try fresh basil, a dollop of sour cream, grated Parmesan, croutons, or a drizzle of olive oil. A sprinkle of red pepper flakes adds a nice kick.
Yes! Sauté the onions first, then add all ingredients (except cream) to the slow cooker. Cook on low for 4-6 hours, blend, and stir in cream before serving.

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