Creamy yellow cherry tomato soup
Yellow cherry tomato cream soup - a warm and comforting remedy
When you feel the need for something hot and creamy, this yellow cherry tomato cream soup will warm your soul and help you chase away the cold. It is a simple yet flavorful recipe that uses accessible ingredients and offers an explosion of taste with every spoonful. Let's see together how we can prepare this delicacy!
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
- 2 tubular bones (pork or beef, depending on your preference; beef bones provide more marrow and flavor)
- 430 g canned yellow cherry tomatoes (ideally, use fresh tomatoes in season, but canned ones are just as delicious)
- 120 g carrot (you can use frozen or fresh carrot, sliced)
- Salt, to taste
- Pepper, to taste
- 20 g butter (butter adds a touch of creaminess)
- For croutons:
- 3 slices of bread (choose a rustic or homemade bread for added flavor)
- 3-4 drops of extra virgin olive oil
- Herbes de Provence (a blend of aromatic herbs that will enhance the flavor)
Recipe history:
Tomato soup has a long-standing tradition, being one of the most beloved dishes worldwide. It has evolved over time, adapting to local ingredients and cooking styles of each culture. Yellow cherry tomato cream soup brings a touch of originality, thanks to the sweetness of these tomatoes, which perfectly blend with the flavors of garlic and spices.
Step-by-step preparation:
1. Preparing the pots: Start by boiling the bones in a large pot, adding a pinch of salt. This step is essential to extract all the flavor from the bones. As the water begins to boil, skim off the foam that forms on the surface with a skimmer.
2. Adding the carrot: When the marrow from the bones is almost cooked, add the sliced carrot. Let everything simmer on low heat until the carrot is fully tender.
3. Preparing the tomatoes: Meanwhile, peel the yellow cherry tomatoes. You can easily do this by dipping them in hot water for a few minutes. Then, put them in a blender along with the cooked carrot and blend everything until you get a smooth paste.
4. Combining the ingredients: In a saucepan, melt the butter over medium heat. Add the tomato and carrot mixture, stirring well. Rinse the blender with the broth in which the bones were boiled and pour everything into the saucepan. Let the soup simmer for 2-3 boils, then add salt, pepper, and a little dried parsley for added flavor.
5. Preparing the croutons: Cut the slices of bread into cubes. Drizzle them with olive oil and sprinkle the Herbes de Provence. Place them on a tray and bake them in the oven at 180°C for about 10-15 minutes or until golden and crispy.
6. Finishing the soup: When the soup is ready, pour it into a bowl, add the marrow you extracted from the bones, a few croutons, and serve hot. It is a perfect soup for chilly days or when you want to indulge in something comforting.
Useful tips:
- You can replace butter with olive oil for a healthier option.
- If you like more intense flavors, add a few bay leaves during the boiling of the bones.
- The soup can be served with a drizzle of sour cream or Greek yogurt for added creaminess.
Calories and nutritional benefits:
This yellow cherry tomato cream soup is rich in lycopene, a powerful antioxidant that helps protect cells. Additionally, the carrot adds a dose of vitamin A, while the bones provide collagen, beneficial for joints. Overall, a serving contains approximately 250-300 calories, depending on the ingredients used.
Frequently asked questions:
1. Can I use fresh tomatoes instead of canned?
Yes, using fresh tomatoes in season will add a more intense flavor.
2. What type of bread is best for croutons?
Rustic or homemade bread is ideal, but you can also use white or whole grain bread.
3. How can I store the soup?
The soup can be stored in the refrigerator for 2-3 days or frozen for later use.
This yellow cherry tomato cream soup is not just a recipe, but a true culinary hug, full of warmth and love. I encourage you to try it and enjoy it with your loved ones!
Ingredients: 2 tubular bones (I had pork ones, the beef ones are better because they have more marrow) 430 g yellow cherry tomatoes canned 120 g carrot (I had sliced rounds in the freezer, from that small one, the last harvest from late autumn) salt pepper 20 g butter For croutons 3 slices of bread cut into cubes 3-4 drops of olive oil Provencal spices
