Italian Creamy Tomato Soup

  1. Lightly cut an “X” on the bottom of the tomato and blanch it in hot water to peel off the skin.
  2. Dice the tomato and onion and set them aside.
  3. Melt the butter in a heated pot over high heat, then add the diced onion and stir-fry continuously. Be careful not to overcook.
  4. Once fragrant, add the diced tomatoes, salt, tomato sauce, and sugar. Stir-fry evenly, then add water and simmer on low heat for 30 minutes.
  5. After the ingredients cool down, pour them into a blender and blend until smooth.
  6. Pour the blended mixture back into the pot, heat it, and add the heavy cream while stirring continuously until the soup thickens.

Creamy Tomato Soup, a rich and velvety delight, featuring fresh tomatoes and heavy cream, perfectly seasoned to deliver the essence of Italian cuisine.

  • Butter – as needed
  • Heavy cream – 50ml
  • Water – 100ml
  • Ground black pepper – as needed
  • Salt – as needed
  • Tomato sauce – 20g
  • White sugar – 1 tablespoon