How to make:
Creamy Tomato Soup
With goat cheese and crispy croutons
My recipe this week is truly an all-rounder. If you've got little time, you can make it super fast, let it simmer and enjoy. But also freezing the soup for meal prep and defrosting at any time works great. However, the tomato soup is of course also suitable for a nice meal as a delicious starter. This dish has personal meaning to me, because my "abuelito" showed me his version of a tomato soup with cream cheese many years ago. Since then I have often recooked the soup and adapted it again and again. So my recipe is inspired by him and I like to think of him every time I make it. I hope you like this recipe as much as I do and that you feel warm and cozy when you eat it! For another warming dish have a look here!
Ingredients for the tomato soup (serves 5):
1,5L Strained tomatoes
200g Cocktail tomatoes
1 Red Onion
2 Garlic cloves
1tsp Paprika powder
70g Goat cream cheese
For the croutons:
2 Slices of Bread
1 Garlic clove
200g Cocktail tomatoes · 1tbsp Sugar · Olive oil · Salt
Dice the tomatoes and roast them on medium heat with olive oil, a little sugar and a pinch of salt. Then put aside.
1 Red onion · 2 Garlic cloves · Oil · 1,5l Strained tomatoes · Salt · Pepper · 1tsp Paprika powder · 1tsp Basil · 1tsp Thyme
Chop the onion and garlic and roast them in a little oil until they are crispy. Then add the strained tomatoes and a little water. Add the cocktail tomatoes and keep a few for garnishing. Season with salt, pepper, paprika powder, basil and thyme. Stir well and let simmer with the lid on for about 15 minutes.
2 Slices of bread · 1 Garlic clove· Oil
Meanwhile, cut the bread and a clove of garlic into small pieces and roast in some oil until the bread is very crispy.
Pepper · Basil · Thyme
Stir the tomato soup well and season if necessary. Attention: don't add too much salt, as the cheese will give a lot of flavor. Puree the soup finely with a blender. Then let simmer. The longer the soup can simmer, the better. But at least another 10 minutes.
70g Goat cream cheese
Add the goat cheese into the tomato soup piece by piece until it has dissolved completely. Serve hot with the croutons and fresh basil. Enjoy!
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