Warming Tomato Cream Soup
On a cold winter evening, I so want to eat something hot and at that same time, reminiscent of summer. A great option for such a dish may be tomato cream soup with seafood and cheese croutons, whose taste will take you straight to Italy.
Ingredients:
- tomatoes in their own juice – 1 can;
- frozen seafood – 250 grams;
- medium-sized potatoes – 2 pcs.;
- carrots – 1 pc.;
- large bell pepper – 1 pc.;
- large red or white onion – 1 pc.;
- cream with a fat content of at least 20% – 150 ml;
- hard cheese – 120 g;
- water – 1 liter;
- garlic – 2 cloves;
- a mixture of provence herbs;
- salt;
- olive oil;
- loaf.
Cooking method:
Tomato Cream Seafood Soup
1. Cut potatoes, carrots, bell peppers and onions into medium-sized pieces. Boil potatoes in water until soft. Other vegetables fry in olive oil. At the very end add chopped garlic.
2. Peel the tomatoes. In a pan, combine the tomatoes, boiled potatoes and other vegetables and mashed using blender. Put the resulting mixture on fire and bring to a boil, salt, add spices.
3. Put pre-thawed seafood in the soup and cook for about 5 minutes. Introduce the cream and let it boil again. After turn off the boil immediately.
Cheese croutons
Grate the cheese on a fine grater. Loaf cut into slices about 1 cm thick, sprinkle with cheese and put in preheated to 150 degrees oven until golden brown.
You can serve the dish to the table and enjoy it warming taste and incomparable aroma.
