Tomato puree, a vegetarian recipe for a very genuine cream soup

We are in the season of tomatoes, and it's the right time to try your hand at a simple, yet very genuine, recipe from a truly special past. But be careful how you start with the ingredients.: the best quality to choose for this recipe is cherry tomatoesFor the rest, here are the ingredients, calibrated for 4 people, and the preparation.

INGREDIENTS

• 800 g of cherry tomatoes
• 1 onion
• 1 carrot
• 2 sprigs of parsley
• 8 dl of vegetable broth
• 25 g butter
• 25 g of white flour
• 8 slices of homemade bread
• 3 tablespoons of extra virgin olive oil
• Salt and pepper

PREPARATION

- Private i Cherry tomatoes of the stalk, wash them and then immerse them for 30 seconds in boiling water, pass them for a moment under running water, peel them and then cut them into small pieces.

- Peel the onion and carrot and chop finely. Pour the chopped mixture into a large pan with the oil and cook for about 10 minutes. Add the tomatoes and a sprig of chopped parsley, season with salt and pepper, and cook, stirring occasionally, for about 10 minutes.

- Meanwhile, heat the broth, pour it over the tomatoes, cover the pan with a lid and continue cooking for about 40 minutes over low heat, taking care not to let the mixture dry out too much.

- Melt the butter in a saucepan, add the sifted flour and toast for about 2 minutes, stirring constantly to avoid lumps forming.

- Add everything to the tomato cream and mix for 5 minutes until the mixture thickens slightly.

- Turn off the heat, let it rest velvety of tomatoes for a few moments with the pan covered, season with salt and pepper and serve with slices of toasted bread garnished with 1 or 2 parsley leaves.

Read also:

• The recipe for making tomato gazpacho at home
• Tomato juice in ten minutes
• Pappa al pomodoro: the recipe for making it with leftover stale bread
• Tomato recipes: salads, one-pot meals, and vegetable stock cubes with the peels