- 6 large soft tomatoes, sliced.
- 1 medium onion, sliced.
- 1 medium carrot, cut into slices.
- 1 medium celery stick, sliced
- 3 cups water.
- ½ cup cooking cream.
- 2 tbsp tomato paste.
- 2 tbsp flour.
- 2 tbsp butter.
- 1 tbsp corn oil.
- 1 ½ tsp salt.
- ¼ tsp black pepper.
- ¼ tsp ground cumin.
Directions:
1- Put the tomato slices and one cup of water in the electric mixer, and beat on high speed until it becomes a smooth juice, then filter the juice through a silk strainer into a deep bowl.
2- Place the onion, carrot and celery slices in the food processor, and chop finely.
3- Heat the butter and oil in a medium-sized saucepan over a medium heat, add the chopped onion mixture, and stir for 3 minutes or until the ingredients soften.
4- Sprinkle the flour over the onion mixture, and keep stirring for a minute.
5- Add tomato juice, remaining water, tomato paste, salt, black pepper and cumin to the mixture and stir well, then cover the pot and leave it until the soup begins to boil.
6- Reduce the fire completely at the bottom of the pot, and leave it with stirring occasionally for 15 minutes or until all the ingredients are cooked and become a homogeneous soup.
7- Add the cooking cream to the soup and stir well, then leave it with stirring for a minute or until it boils again.
8- Pour tomato soup into a serving bowl, and serve it with toasted bread.