Easy Tomato Cream - Pilar Hernández's Chilean Kitchen
There are many versions of tomato soup, but most include cream or milk. So I decided to make a vegan tomato soup suitable for those with lactose intolerance, thickened with bread, a common ingredient in traditional Chilean cuisine.
Ingredients · Servings 4
- 2 tablespoons of olive or vegetable oil
- 1 diced onion
- 1 clove of chopped garlic
- 2 large jars (784 grams) of whole tomatoes with their juice or 1 kilo of ripe tomatoes
- 3 slices of bread or 1 marraqueta, diced
- 1 tablespoon of granulated sugar
- 1 bay leaf
- salt and pepper
- water
- chopped basil or chives to serve
Method · PT-497396H58M50S
- In a medium saucepan, heat the oil over medium-high heat, add the onion and garlic and sauté for 5 minutes, until translucent.
- Add the bay leaf, sugar, and canned tomatoes, stir, and lightly crush the tomatoes. Add the bread and cook, stirring, for 5 minutes. Season with salt and pepper.
- Using a mini-blender or in a blender in batches, blend the soup until you obtain a cream.
- Return to the pot and add water if it's too thick. Adjust the seasoning and serve hot with toast, garlic bread, or focaccia.
Description
A very tasty soup.
