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| Porkchops, Tomato Cream Soup, Wine, Whoppers, Havannets for Dinner |
So here I am - sharing the quick and easy recipe for tomato cream soup! It's quick, easy... this is the shortcuts and cheats version. It's not exactly healthy since I just used bouillon cubes (high sodium) instead of chicken stock, but I needed something quick.
Ingredients (Serves 4-6):
- 3 cups of water
- 1 chicken bouillion cube (or more, if you feel like it)
- 1 big can of tomatoes (sometimes i use diced, sometimes whole - i prefer whole)
- 2 cloves of garlic and 1 small onion chopped
- 1 pack of all purpose cream
- a teaspoon of dried rosemary (or anything you feel like adding, maybe basil)
- freshly ground black pepper and extra virgin olive oil at the end
- Croutons (my friends requested for croutons but I didn't have any)
How to:
- Dissolve the bouillon cubes with the water in a soup pot and let it boil in medium heat
- Add the canned tomatoes in with rosemary and the chopped onions and garlic. Let it simmer for 5 minutes.
- Turn off the heat and wait for it to cool a bit. Add the cream in and mix.
- When it's not boiling-hot anymore, transfer it to a blender but only up to half of the blender at a time to prevent it from spilling when you blend. Transfer the blended soup into a soup bowl.
- Once everything is blended, it's ready to be transferred into the smaller bowls.
- Add black pepper and a little bit of extra virgin olive oil on top. If someone requested for croutons, add it as well. :)
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