Creamy Tomato Soup with Croutons

Although there is no meat in this soup, it turns out very rich. Store-bought chopped tomatoes can be replaced with fresh tomatoes. They need to be cut crosswise and scalded with boiling water. Remove the skin. Cut the pulp into small cubes. It is also better to preserve the juice released during this process.
cook time: 50 min
Elijah Stroud
Creamy Tomato Soup with Croutons

Nutrition Facts (per serving)

72
Calories
4g
Fat
9g
Carbs
5g
Protein

Ingredients (6 portions)

Basic:

Tomatoes (chopped in own juice) 400 g
Ground black pepper to taste
Rice 100 g
Tomato paste 80 g
Parsley to taste
Processed cheese (creamy) 150 g
Crackers 60 g
Chicken bouillon 1 l

Recipe instructions

Step 1

Step 1
Prepare the ingredients. To prepare thick tomato soup with cream cheese and croutons, we will need: chicken broth (or vegetable broth, or can also be replaced with water), chopped tomatoes in their own juice, tomato paste, rice, parsley, processed cheese, ground black pepper and croutons for serving.

Step 2

Step 2
Pour chicken broth into a saucepan and put on fire. Bring to a boil over medium heat.

Step 3

Step 3
Rinse the rice thoroughly.

Step 4

Step 4
Place the washed rice into the boiling broth. Cook, stirring occasionally, 10 minutes.

Step 5

Step 5
Add chopped tomatoes and tomato paste. Cook for 5 minutes.

Step 6

Step 6
Add cream cheese to soup. Spice up. Stir until the cheese is completely dissolved.

Step 7

Step 7
Wash the parsley and chop finely.

Step 8

Step 8
Add chopped parsley. Mix everything again. Cook until the rice is ready.

Step 9

Step 9
Cover the finished soup with a lid and let stand for 8-10 minutes.

Step 10

Step 10
Pour into plates. Add croutons to each plate and serve. Bon appetit!

Additional rubrics

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