Creamy tomato soup

Lately, I have tried to eat less in the evening. You know, trying to avoid eating a plate full of pasta with heavy cream but instead stick to the soup and salad. Sometimes I succeed in it – e.g. I am happy with soup or salad and won’t start eating chocolate after a light dinner, sometimes I just give up and prepare something extra heavy. Below you’ll find a recipe of a creamy tomato soup which is ideal for those light dinner days. Definitely a keeper for me. You’ll get one bowl of soup from the following ingredients, so just multiply the amounts with the number of people you are preparing the soup.

1 shallot or a smaller onion

2 tomatoes

100 ml milk

100 ml chicken broth (I used the leftover broth from spicy chicken soup)

0.5 tsp sugar

0.5 tsp ground paprika

0.5 tsp dried basil

0.25 tsp garlic powder

1 tbsp basil pesto

1 tbsp cream cheese

salt and pepper

butter

 

# Mince onion and chop tomatoes.

# Melt the butter in a saucepan and simmer onion until tender. Pour  over with chopped tomato, broth, milk, pesto and seasoning.

# Bring to boil, reduce heat and simmer covered about 10 minutes.

# Puree using a food processor or blender. Stir in cream cheese and wait until it is melted.

# Adjust seasoning and serve immediately with grated cheese.

I loved the texture and the taste of the soup…so very creamy and yet light. Will start making this healthy dish more often, that’s for sure.