Tomato and cheese soup is a comforting and very popular dish in various regions, especially in Latin America. Its origin dates back to the combination of fresh, local ingredients, such as tomatoes and aromatic herbs, which come together with a creamy touch provided by cream cheese. In countries like Mexico and Colombia, this soup is simply known as "tomato soup with cheese," while in other parts of Latin America it may have similar names that highlight the combination of its main ingredients. This recipe reflects the influence of Mediterranean gastronomy and traditional home cooking, providing a balance between intense flavors and soft textures that make it ideal for any time of the year.
Cheese and tomato soup
How to Make Tomato and Cheese Soup
Place the tomatoes, with their juice, in a greased baking dish.
Add the celery, garlic, and red bell pepper, cover, and bake in an oven at 325 degrees for 25 minutes.
Sauté the mushrooms and onion in the second portion of butter in a large pot for about 8 minutes.
While stirring, slowly add the flour and sugar, mixing until the mixture is very smooth.
Add the broth, basil, rosemary, and thyme, stirring until the soup boils.
Add the contents of the baked tomato dish and bring to a boil.
Cover and simmer the soup for about 30 minutes.
Meanwhile, in a food processor, mix the cream cheese, salt, and pepper until smooth.
Slowly incorporate the cream cheese into the soup.
Garnish with chopped parsley.
Ingredients (16)
- Tomatoes
- Butter
- Celery
- Garlic
- Sweet red bell pepper
- Mushroom
- Cooking onion
- Flour
- White sugar
- Beef broth
- Basil
- Rosemary
- Thyme
- Cream cheese
- Salt and pepper
- Parsley
Instructions (26 steps)
- 1 Place the tomatoes
- 2 with their juice
- 3 in a greased baking dish
- 4 Add the celery
- 5 garlic
- 6 and red bell pepper
- 7 cover
- 8 and bake in a 325-degree oven for 25 minutes
- 9 Sauté the mushrooms and onion in the second portion of butter in a large pot for about 8 minutes
- 10 While stirring
- 11 slowly add the flour and sugar
- 12 mixing until the mixture is very smooth
- 13 Add the broth
- 14 basil
- 15 rosemary
- 16 and thyme
- 17 stirring until the soup boils
- 18 Add the contents of the baked tomato dish and bring to a boil
- 19 Cover and simmer the soup for about 30 minutes
- 20 Meanwhile
- 21 in a food processor
- 22 mix the cream cheese
- 23 salt
- 24 and pepper until a smooth mixture is obtained
- 25 Slowly incorporate the cream cheese into the soup
- 26 Garnish with chopped parsley
Nutritional Information
Calories:
100 kcal
Protein:
0g
Carbohydrates:
20g
Fat:
10g
Azúcar:
0g
Sodio:
7mg