Tomato soup with croutons and cream cheese

Name: Tomato soup with croutons and cream cheese
Total time: 50 min
Yield: 6
Ingredients: 1 L Chicken bouillon; 400 g Tomatoes; 150 g Processed cheese; 100 g Rice; 80 g Tomato paste; to taste Parsley; to taste Ground black pepper; 60 g Crackers

Although there is no meat in this soup, it turns out very rich. Store-bought chopped tomatoes can be replaced with fresh tomatoes. They need to be cut crosswise and scalded with boiling water. Remove the skin. Cut the pulp into small cubes. It is also better to preserve the juice released during this process.

88

9700

Ruby Perez

Author of the recipe

Tomato soup with croutons and cream cheese

Calories

215Kcal

Protein

15gram

Fat

12gram

Carbs

27gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

1L

400g

150g

100g

80g

to taste

to taste

60g

Step-by-step preparation

Cooking time: 50 mins

STEP 1
Prepare the ingredients. To prepare thick tomato soup with cream cheese and croutons, we will need: chicken broth (or vegetable broth, or can also be replaced with water), chopped tomatoes in their own juice, tomato paste, rice, parsley, processed cheese, ground black pepper and croutons for serving.
STEP 2
Pour chicken broth into a saucepan and put on fire. Bring to a boil over medium heat.
STEP 3
Rinse the rice thoroughly.
STEP 4
Place the washed rice into the boiling broth. Cook, stirring occasionally, 10 minutes.
STEP 5
Add chopped tomatoes and tomato paste. Cook for 5 minutes.
STEP 6
Add cream cheese to soup. Spice up. Stir until the cheese is completely dissolved.
STEP 7
Wash the parsley and chop finely.
STEP 8
Add chopped parsley. Mix everything again. Cook until the rice is ready.
STEP 9
Cover the finished soup with a lid and let stand for 8-10 minutes.
STEP 10
Pour into plates. Add crackers to each plate and serve. Bon appetit!