Tomato cream soup

Name: Tomato cream soup
Yield: a few people
Cuisine: British
Ingredients: 4-5 tomatoes; 1 carrot; 2-3 potatoes; 1 onion; 3-4 cloves garlic (or the whole bulb, I'm not your mother); Little bit of Celery; Salt, pepper, other spices that you like; Little bit of butter or oil; Water; 1 dollop of Sour cream/ full fat cream/ whatever else you like

Marta @DrSlash

Tomato cream soup

Saved

Ingredients

depends where your hands are growing from

a few people

4-5tomatoes
1carrot
2-3potatoes
1onion
3-4 clovesgarlic (or the whole bulb, I'm not your mother)
Little bit of Celery
Salt, pepper, other spices that you like
Little bit of butter or oil
Water
1dollop of Sour cream/ full fat cream/ whatever else you like

Saved

Steps

depends where your hands are growing from

1

You can adjust the amounts of ingredients or skip/replace them however you like. More tomatoes will make it more acidic. More potatoes will make it more starchy. More carrots will make it sweeter.
Diced ingredients will cook slower, shredded will cook faster.
2

Shred the carrot, celery, garlic and onion. Dice potatoes and tomatoes. Do not shred/blend raw tomatoes, ot it will be difficult to cook them without burning.
3

In a pot heat up the butter/oil, then fry onions and garlic until golden. Immediately add some water, so it doesn't burn.
4

Add celery and potatoes, then cover with water (barely). Wait for it to boil, then add salt.
5

When celery is not so crunchy, add carrots, tomatoes and the rest of spices.
6

Cook until everything is tender and falling apart. Add cream, then blend all that with a blender, or use a potato masher.
7

Taste your soup to make sure it's seasoned, then serve.