Tomato Cream Soup with Toast

Tomato Cream Soup with Toast Recipe

By Olya Sandstrom Published: January 22, 2014

• Yield: 3-4 Servings
• Prep: 10 mins
• Cook: 45 mins
• Ready In: 1 hr 20 mins

A classic combo that's perfect for cool and snowy weather! Endless varieties but this is the latest I did and it was my favorite. Add …

Ingredients

• 500 g (1.1lb) tomatoes
• 2 cups chicken broth
• 1 large onion
• 4 cloves of garlic
• salt, pepper to taste
• 1 sprig rosemary
• 20 g (0.7oz) basil
• 2 tsp sugar
• a few pinches paprika
• 2-3 tbsp olive oil
• sour cream optional
• 1 clove of garlic optional, for decoration
• cherry tomatoes optional, for decoration
• baguette
• 1 clove of garlic for the toast

Instructions

1. Put the tomatoes in boiling water for 30 seconds, then rinse with cold water, cool and clean the skin. Dice the tomatoes, finely chop the garlic, onion, basil leaves and rosemary.
2. In a small saucepan pour the olive oil, add the onion and fry it until golden brown, stirring all the time, then add the garlic and fry another minute. Next add the rosemary, basil, black pepper, paprika, tomatoes and sugar, stir, cover and simmer for about 15 minutes. Then add the broth, once again mix well, cover and cook for 5-10 minutes. Add salt and pepper if necessary and turn off the heat and let cool a little.
3. Lay out the cherry tomatoes on a baking sheet, sprinkle with olive oil and place in a preheated oven 200'C (395F) for 20 min.
4. Cut the garlic clove into thin strips and lightly fry in olive oil until golden brown.
5. Cut the baguette into pieces and grill them on both sides or fry an oven. Rub one side with the garlic.
6. Once the soup has slightly cooled, pour it into a blender and beat it to a pure.
7. Pour the soup into bowls, put on top 1-2 tsp of the sour cream, then cherry tomatoes, garlic strip and basil.

• Course: Soup
• Skill Level: Moderate

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