- Tomatoes in own juice - 1 Liter
- Red bulb - 1 piece
- Carrot - 1 piece
- Butter - 25 Grams
- Potatoes - 1 Piece
- Cream (20% fat content) - 100 Milliliters
- Olive oil - 2 items. spoons
- King prawns - 8 pieces
- Salt and black pepper - - To taste
In a thick-walled saucepan, heat olive oil, after a minute - throw the same butter. When the butter melts, add the finely chopped carrots and onions to the pan. Fry vegetables for 10-15 minutes, they should brown and soften. In the same pan, add our tomatoes. First, salt thoroughly and cook over medium heat for 5-7 minutes. Tomatoes should soften, juice will flow from them. Now it remains to pour a liter of boiled water into the pan, bring to a boil, add diced potatoes, and cook over medium heat for about 30 minutes. Remove the saucepan from the fire and pour all its contents into the blender bowl. Grind everything to the consistency of cream soup, after which we pour everything back into the pan and cook for another 3-4 minutes, adding the peeled king prawns. Everything, we remove from the fire - tomato cream soup can be served.
Servings: 6-7