Tomato Cream Soup with Parmesan
5.0 · 2 ratings(2)
1 / 2
Creamy tomato soup with Parmesan and thick natural yogurt.
Total0:4040 min
Prep0:1010 min
Wait0:3030 min
Servings44
Per serving215 kcal215 kcal
Ingredients
Preparation
Tomato2 pcs
Sun-dried tomatoa handful
Canned tomatoes400 g
Olive oil2 tbsp
Onion1 pc
Garlic1 clove
Salt and pepper
Chili powderto taste
Cream100 ml
Parmesan50 g
Greek yogurt4 tbsp
Ingredients
Preparation
Tomato2 pcs
Sun-dried tomatoa handful
Canned tomatoes400 g
Olive oil2 tbsp
Onion1 pc
Garlic1 clove
Salt and pepper
Chili powderto taste
Cream100 ml
Parmesan50 g
Greek yogurt4 tbsp
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
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 water if you want a thinner consistency.11
Add grated Parmesan and cream, stirring until combined.Serving
Serve with a spoonful of thick natural yogurt.
