Tomato Soup: Ideal for Cold Days and Feeling Run-Down

Cream of tomato soup is one of the world's most popular soups. Combining ripe tomatoes with cream creates an unmatched flavor and a velvety texture.

Tomato soup with cream is one of the most popular soups in the world, which combines ripe tomatoes and cream to create a unique taste and velvety texture.

According to Ambassador Arjan's report, quoting Delgarom, tomato soup is considered one of the most popular soups in the world, but what turns this simple soup into a luxury dish is the addition of cream. In addition to making the texture of the soup soft, velvety and uniform, the cream also balances the acidity of the tomatoes and creates a milder and more pleasant taste.

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Ripe tomatoes 1 kg Coarsely chop

1 medium onion finely chopped

3 to 4 cloves of garlic Chopped or grated

2 to 3 cups of chicken or vegetable stock or plain water

Butter or olive oil 1 to 2 tablespoons to roast

1.4 cups of breakfast cream Optional, for a creamy texture

Sugar 1 teaspoon To balance the acidity of the tomato

Fresh or dry basil (or thyme and oregano) 1 tablespoon

Salt and black pepper as needed

The most important secret in making the perfect tomato soup is to balance its acidity. Tomatoes are naturally acidic and if this acidity is not controlled, the soup will taste spicy and unpleasant. To deal with this problem, there are some simple solutions:

1. Add sugar: A small amount of sugar (about a teaspoon) can balance the taste, but too much will make the soup taste sweet.

2. Use of carrots: Adding a grated or chopped carrot will help thicken the soup in addition to the natural sweetness.

3. Cream: With its fat, cream reduces acidity and creates a mild taste.

4. Simmering: The longer the soup simmers, the lower the acidity and the better the flavors blend.

First, wash the tomatoes and chop them coarsely. Finely chop the onion and grate or chop the garlic. If the skin of the tomato is thick, you can put it in boiling water for a few minutes so that the skin can be easily removed. This will help soften the texture of the soup.

In a suitable pot, heat butter or olive oil on medium heat. Add chopped onion and fry until transparent and golden. Then add the garlic and fry for only 30 seconds; Because garlic burns quickly and has a bitter taste.

Add the chopped tomatoes to the pot and fry for 5 to 7 minutes until they soften a little. At this point, add sugar, salt and black pepper. Then pour chicken stock or vegetable stock and reduce the heat. Let the soup simmer on low heat for 20 to 25 minutes until the tomatoes are fully cooked and soft.

Step 4: Mix and homogenize the soup

After cooking, remove the soup from the heat and let it cool a little. Then, using a hand blender or mixer, make the soup completely uniform and smooth. If you like the texture of the soup completely smooth and delicate, you can pass it through a strainer or a sieve to separate the coarse particles.

Fifth step: adding cream and final flavoring

Put the soup back on low heat and slowly add the breakfast cream. Be careful not to boil the soup after adding the cream; Because the cream may be removed and its texture may be damaged. Add aromatic spices such as basil, thyme or oregano at this stage and heat the soup for a few more minutes.

Use high-quality, ripe tomatoes: tasteless greenhouse tomatoes make the soup bland. The best time to prepare this soup is during the summer and when the tomatoes are at their peak.

Do not burn the garlic: Burnt garlic gives a bitter taste to the soup.

Use homemade chicken or vegetable broth: ready-made chicken broth can be salty and throw off the balance of flavors.

Add cream at the end: adding cream at the beginning of cooking may cause it to curdle.

Don't over-stir the soup: To maintain a velvety texture, keep stirring to a minimum after adding the cream.

Serve with toast or croutons: This soup is served with toast or even grated parmesan cheese and it doubles the taste.

The most common mistakes include boiling the soup too much after adding cream, using unripe tomatoes, and not paying attention to the balance of salt and sugar.