Cream Cheese and Tomato Soup
HT SP 55mins
Serve 4 Hot
Vegetables Vegetable Soups
3 tbsp Olive
Tomatoes, peeled and chopped
2 tbsp Tomato
1 teasp Sugar
1. Heat the
oil in a large pan and fry the onion and garlic until soft and transparent.
Add the tomatoes, tomato purée, sugar, stock, salt and pepper, bring to
the boil and simmer gently for 30 minutes, stirring occasionally.
2. Break the
vermicelli into short pieces and add to the soup. Continue to cook for a
further 8-10 minutes.
3. Just before
serving, add the cream cheese in small pieces, little by little. Stir until
dissolved. Serve immediately.
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