The first tomato soup appeared in Europe about two hundred and fifty years ago, and since then it has enjoyed constant popularity both among Europeans and among residents of some other continents, for example, among Asians. Delicious, hearty and rich, this soup just can not help but like it! And in combination with fried bacon and cream cheese, which helps to make its taste much more delicate and original, this soup will become a real favorite! And, by the way, you can even put it on a festive table-guests will definitely appreciate it, and even ask for a recipe!
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 1 kg Tomatoes in own juice
- 1 piece Onion
- 1/2 piece Carrot
- 5 cloves Garlic
- 1 twig Basil
- 100 gram Cottage cheese
- 50 ml Cream (20%)
- 30 gram bacon
Ingredients
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Instructions
- Ingredients
- Chop the onion and carrot coarsely, fry with garlic and basil over medium heat until soft.
- Add tomatoes to the vegetables and cook over low heat for 30 minutes. Then punch with a blender until smooth. Add salt and pepper to taste.
- Fry the bacon until lightly crunched.
- Mix the curd cheese with the cream and mix it into the soup.
- Pour the soup on plates, add cream cheese, bacon on top, and garnish with herbs.
- Bon appetit.
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