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Easy Creamy Roasted Garlic Tomato Soup
What a great soup. It’s so good, especially on cold days. I find myself at the end of a workday,
fantasizing about thick, creamy tomato soup. I put the pot on the cooktop, the soup slowly bubbles. The color is amazing. Aviv and I really love this soup.
A little bonus. My secret that upgrades the soup is the garlic. I added a lot of it. Garlic is so good for
upgrading the soup. This is exactly the soup to eat after a long workday. A comforting soup brings back family memories of warmth and love.
A hug from Aviv: “Mom, you made a great soup.”
3 – 4 Servings
Ingredients:
2 onions, diced
10 cloves garlic, sliced
8 tomatoes, diced
A little more than a teaspoon of sugar
A medium sweet potato, diced
1.5 liters of water (6 cups of water)
250 ml of cooking cream (a can)
A flat spoon of sweet paprika
2 tablespoons of a. soup
A half teaspoon of ground black pepper
Preparation:
1. Heat a pot with 3 – 4 tablespoons of olive oil. Fry the onions over medium heat. Stir occasionally until the onion begins to turn golden. Add the garlic cloves and fry for a few minutes. It is important to stir so that the garlic does not burn until the garlic turns slightly golden.
2. Add the sweet potato and tomatoes. Fry briefly. Add spices and water. The water should cover everything and more. Bring to a boil. Cover and cook over medium heat for about 40 minutes.
3. Using a stick blender, grind. Add the cream. It is recommended to check the flavors.
