Quick tomato cream soup with cheese croutons
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This delicious creamy tomato soup is ready in just 20 minutes and contains just three ingredients. All you need is ready-made chicken or vegetable broth (homemade or store-bought), a can of pureed tomatoes, and heavy cream. Combine everything in a saucepan and simmer for a few minutes to infuse the flavor, then blend the soup until smooth. Serve as an appetizer, sprinkled with fresh basil and garnished with crispy garlic croutons topped with gooey cheese. The recipe for these is also included below.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Soup
- 2 packages of 450 ml chicken or vegetable broth
- 1 can (800 g) of canned concentrated crushed tomatoes
- 1 cup heavy cream
- 20 fresh basil leaves, thinly sliced, for serving
- Croutons for serving, see recipe below
Toast
- 4 slices of rustic bread with crust 10 cm wide, 0.5 cm thick.
- 2 crushed garlic cloves, optional
- Extra-virgin olive oil
- 220 g of grated cheese, such as provolone, Asiago, cheddar, Gruyere, Swiss, etc.
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Recipes with similar ingredients: pureed tomatoes, toast, provolone cheese, Asiago cheese, cheddar cheese, Gruyere cheese, Swiss cheese, cream, garlic, basil
Cooking the dish according to the recipe:
- In a medium saucepan, combine the broth and tomatoes and bring to a boil over medium heat. When the soup comes to a boil, stir in the heavy cream and reduce the heat to low. Season with salt and pepper to taste and simmer, stirring occasionally, for 15 minutes.
- Blend the soup with an immersion blender. Serve in deep bowls, sprinkled with basil and garnished with croutons.
Garlic croutons with cheese:
Toast the bread slices in a toaster until golden brown. Rub the toasts with crushed garlic, if using. Arrange the bread on a baking sheet. Drizzle each slice with extra-virgin olive oil and sprinkle with black pepper and grated cheese. Place in the oven and broil until the cheese is melted and the croutons are golden brown.
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