Winter tomato soup

soups 603 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0

Serves: -
Prepare Time: -
Cooking Time: 25 mins
Calories: -
Difficulty: Easy

Tomato soups are loved and cooked all over the world and can be prepared at any time of the year with a variety of additives. I propose a simple recipe: winter tomato soup with cream in chicken broth.

Ingredients

Tomatoes - 6-7 Pieces Onions - 1 Piece Nutmeg - 1 Pinch Sugar - 1 Pinch Oregano - 1 Pinch (dry) Parsley - 2 Bunch Bay leaf - 1 Piece Chicken broth - 3 Cups Butter - 1 Tbsp. spoon Flour - 1 tbsp. spoon Cream 30% fat - 50 Milliliters Salt - 1/2 Teaspoon Ground black pepper - 1/4 Teaspoon

Directions

Wash the tomatoes and cut into small pieces. Wash the parsley and chop finely. Combine tomatoes, parsley with sugar, nutmeg, pepper and bay leaves. Peel the onion and chop finely. Fry the onions in vegetable oil until golden brown. Add the tomatoes and parsley to the onion. Fry for a few minutes, until the tomatoes are stewed. Pour the broth into a saucepan and bring to a boil. Pour the broth to the fried vegetables, cover and simmer for 10 minutes. Melt butter in a frying pan, add flour, nutmeg, fry until golden brown.
When the flour is browned and has a nutty flavor, add it to the tomatoes. Add cream and cook until thickened for a few minutes. Season with salt and chop the soup in a blender until smooth. The soup is ready!

Winter tomato soup

Serves: -
Prepare Time: -
Cooking Time: 25 mins
Calories: -
Difficulty: Easy

Ingredients

Tomatoes - 6-7 Pieces Onions - 1 Piece Nutmeg - 1 Pinch Sugar - 1 Pinch Oregano - 1 Pinch (dry) Parsley - 2 Bunch Bay leaf - 1 Piece Chicken broth - 3 Cups Butter - 1 Tbsp. spoon Flour - 1 tbsp. spoon Cream 30% fat - 50 Milliliters Salt - 1/2 Teaspoon Ground black pepper - 1/4 Teaspoon

Directions

Wash the tomatoes and cut into small pieces. Wash the parsley and chop finely. Combine tomatoes, parsley with sugar, nutmeg, pepper and bay leaves. Peel the onion and chop finely. Fry the onions in vegetable oil until golden brown. Add the tomatoes and parsley to the onion. Fry for a few minutes, until the tomatoes are stewed. Pour the broth into a saucepan and bring to a boil. Pour the broth to the fried vegetables, cover and simmer for 10 minutes. Melt butter in a frying pan, add flour, nutmeg, fry until golden brown.
When the flour is browned and has a nutty flavor, add it to the tomatoes. Add cream and cook until thickened for a few minutes. Season with salt and chop the soup in a blender until smooth. The soup is ready!