Tomato Cream Soup Recipe

Tomato Cream Soup

Preparation Time: 20 – 30 min  Cooking Time: 20 – 30 min  Serves: 4

Tomato Cream Soup

I love tomatoes but I can’t eat raw tomatoes as I get a slightly rush in my moth but still I didn’t want to stop eating tomatoes, so I created a few tomato soups you can find one of them bellow. My two guys love rice so of course I added some rice to the tomato soup; and the best is you can cook this tomato soup in less than 30 minutes.

4 tomatoes
1 tbsp sunflower oil
2 small onions, finely chopped
1 clove garlic, crushed
3 tbsp tomato ketchup
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
1 l vegetable stock
100g rice
1 potato, chopped into small cubes
100 ml OAT cream

Preparation method

  • Place the tomatoes into boiling water and leave them there for about 7 minutes until the skins are easy to remove.
  • Peel the tomatoes and chop them into cubes.
  • Heat the sunflower oil in a large saucepan and fry the onion and garlic until they are golden- brown.
  • Add the chopped tomatoes and ketchup and simmer for a few minutes, stirring occasionally.
  • Season with the dried herbs (oregano, parsley and basil), add the vegetable stock and rice and simmer for around 10 minutes.
  • After 10 minutes add the potato cubes and simmer until the potato is cooked.
  • Pour the cooked ingredients into the blender with the oat cream and blend well until the soup is creamy.
 Tomato Cream Soup

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