Thick & creamy tomato soup

As the Winter is getting colder here in Denmark it is time to make some warm soup. Here I am starting out with using this recipe on tomato soup by Valdemarsro as starting point with a few modification such as using more dairy cream and less onion  :-)

Any left over of this soup can be placed in the freezer for later use.

As other suggestion on tomato soup you could also look at these recipes: baked tomato soup, tomato soup with bacon & chickpea and tomato soup with cream.

Thick & cream tomato soup by Valdemarsro: - 4 servings

• 1 onion - medium chopped
• 1 cloves of garlic - fine chopped
• 2 tablespoons of olive oil
• 1 teaspoon red paprika
• 1 teaspoon cumin
• 1 teaspoon curry
• 1 teaspoon thyme
• 1 leak - fine sliced
• 3 carrots - roughly grated
• 3 potatoes - roughly grated
• 3 tins (400 g) of canned tomatoes
• 70 g tomato concentrate
• 1 l vegetable stock
• ½-2 dl dairy whipping cream 30-38% fat
• soup noodles
• salt & pepper - for seasoning

1. Fry the chopped onion & garlic in the olive oil in a medium-large cooking pot, until the onion is clear in the colour.
2. Add in the species and fry them for 1-2 minutes.
3. Add in the vegetable, tomato, tomato concentrate & vegebtable stock.
4. Bring the soup to the boil.
5. Let the soup simmer gently under lid for 15 minutes.
6. Blend the tomato soup.
7. Add in the dairy cream together with the soup noodles.
8. Lets the soup simmer gentle, until the noodles are ready.
9. Season with salt & pepper.
10. Serve :-)