Tomato Cream Soup with Parmesan
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Total: 40 min
Prep: 10 min
·Cook: 30 min
Nutrition:213 kcalPer serving
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
4
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
1
Peel and dice the onion.2
Sauté the onion in a pot with olive oil until soft and slightly browned.3
Add the garlic, pressed through a garlic press.4
After a moment, add the chopped fresh tomatoes, canned tomatoes, and sun-dried tomatoes.5
Pour in half a cup of water.6
Mix well and cook for about 7 minutes until the tomatoes soften.7
Blend the mixture into a smooth cream.8
Season with salt, pepper, and ground chili.9
Simmer on low heat for about 15 minutes.10
Add more water if necessary to reach the desired consistency.11
Add grated Parmesan and cream, stirring until combined.12
Serve the soup with a spoonful of thick natural yogurt.Rate this recipe
