February 07, 2013

Tomato soup with cream

This tomato soup with cream is having a great creamy taste and texture being another type of Winter comfort food.

If I have any leftovers of dairy cream from other food activities in my kitchen, I will be placing those smaller portions of ½-1 dl dairy cream in small containers and placing them in the freezer. Many times, when you need dairy cream for a portion of soup, you can easy pick out the right amount of containers with cream from the freezer.

Tomato soup with cream: - 4 servings 
  • 2 tablespoon oil
  • 1 onion - chopped
  • 1 clove of garlic - chopped
  • 340 g mashed tomatoes
  • 1 tablespoon Sonnentor Hot Stuff (spice mix of paprika, garlic, thyme, chili, oregano, rosemary, basil, black pepper, rose flowers, marigold and sun flower)
  • 2 teaspoon Herbamare herb stocking
  • ½ l water
  • 2-3 dl dairy whipping - 35-40% fat
  • 200 g soup pasta horns
  • mix of butter and oil for frying the meat and onion
  • salt and pepper for seasoning.
  1. Fry the onions in the hot oil together with the Sonnentor Hot Stuff in a larger cooking pot.
  2. Add mashed tomatoes, water and Herbamare vegetable stock into the cooking pot.
  3. Let everything softly for 20-25 minutes.
  4. Meanwhile cook the soup pasta horns in a separate cooking pot, so they do not pick up water from the soup.
  5. Blend the soup and add in the cream. Let the soup cook for another 5 minutes.
  6. Season with salt and pepper.
  7. Add the soup paste horn into the soup.
  8. Serve together with bread.

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