This must be the fourth version of tomato cream soup on this blog. And probably there are other hundreds of thousands just waiting to be discovered. I started craving for it a few days ago, after eating a delicious soup in a restaurant in Bucharest. I made a simple cream soup, relatively light (I gave up on the sour cream for thickening and used instead potato starch that was actually from potatoes, not from a bag) and wonderfully tasty.
I used four really small potatoes, a tablespoon of dried boletes which I put in lukewarm water to hydrate, a cloves of marinated garlic and a bit of salt.
Of course, tomatoes. Two small cans of peeled tomatoes. I imagine how this soup would have turned out with fresh, ripe tomatoes. Romanian ones, from my mother’s garden. Oh…
I put the potatoes and the garlic to boil. I did the same with the boletes, putting them to boil in the water in which they rehydrated, after I sieved it. When I saw that the potatoes were boiled, I added the tomatoes to boil as well. Five minutes, not longer.
I put the blender in the soup and I obtained the cream.
For those of you who love a good thrill or for those who aren’t fasting/aren’t afraid of a little fat, I dried a few slices of sausage in a non-stick skillet. Next to the sausage, bread for croutons.
I diced the sausage and the bread.
I added the combination to the cream soup.
You can skip this, to your liking. Stay healthy.