Tired of the usual soup? Then you should try this delicious tomato cream. It is quickly prepared with ingredients that are usually always at home. But the really important thing is that it’s delicious. In short, the classic recipe with little expense and great yield. Serve it with some toasted bread croutons and you will taste its goodness. I bet you will make it all winter because you will love it, and because they will ask you to make it again. Shall we bet?
Other cream or velouté recipes you might be interested in:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Tomato Cream
- 4.2 oz potatoes (weight after peeling)
- 1 onion (small)
- 12.3 oz tomato puree
- 3/4 cup vegetable broth
- 2 leaves basil
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Potato peeler
- 1 Saucepan
- 1 Immersion blender
Preparation of the Tomato Cream
Peel the potato, wash it, and cut it into small cubes.
Peel the onion, chop it, and sauté with two tablespoons of oil in a saucepan.
Let it sizzle for a moment, then add the potato cubes along with a little water and sauté for about three minutes over medium heat, stirring frequently.
Then, pour the tomato puree, hot broth, a generous pinch of salt, and a couple of basil leaves torn by hand into the saucepan and cook for about 15 minutes over medium-low heat.
Once cooked, turn off the heat and blend everything with an immersion blender. Then taste and adjust the salt and pepper, if necessary.
Serve the tomato cream in individual plates, sprinkle with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola.
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