Tomato cream soup with Parmesan is a delicious dish, perfect for a warm meal for four. Its rich flavor is enhanced by Parmesan and thick yogurt.
Ingredients
2 fresh tomatoes
a few sun-dried tomatoes in brine
1 can of whole canned tomatoes
2 tablespoons olive oil
1 onion
1 garlic clove
salt
pepper
ground chili
cream
Parmesan
thick natural yogurt
Preparation
Peel and dice the onion, then sauté it in a pot with olive oil until it becomes soft and slightly browned.
Add the garlic, pressed through a garlic press, and after a moment, add the chopped fresh tomatoes, canned tomatoes, and sun-dried tomatoes. Pour in half a cup of water.
Mix everything well and cook for about 7 minutes until the tomatoes soften. Then, blend the mixture into a smooth cream. Season with salt, pepper, and ground chili.
Simmer on low heat for about 15 minutes, checking the consistency of the soup. Add more water if necessary. Finally, add grated Parmesan and cream, stirring until the ingredients are combined.
Serve the soup with a spoonful of thick natural yogurt. A baguette with garlic butter can complement the flavor.