Creamy Tomato Soup with Cheese

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I do not know how others see this matter, but i don’t like throwing  food. Plain and simple. I sometimes have the bad habbit of buying too much of everything… and so my tomatoes start to soften and loose their looks and taste.
But no more of that sad feeling with this super-easy-to-do tomato soup garnished with fresh basil and cheese!



  • 2 small onions
  • 10 whole peeled tomatoes – deseeded
  • 1 carrot choped
  • 1 red bell-pepper
  • 2-4 garlic gloves
  • 1-2 cups with water
  • 2 tablespoons oil
  • 1-2 tablespoon brown sugar
  • chopped fresh basil leaves
  • cheese
  • salt
  • pepper
  • basil leaves for garnish

To peel the tomatoes easier, pour boiling water over and then let them like that in a large pan – just for a few minutes. Remove the peel and the seeds and chop them roughly. Chop the garlic, onion and bell-pepper, add them in a pan stirring, until lightly caramelized, about 2-3 minutes. After that add the tomatoes and cook for a few more minutes. Add water, chopped basil leaves, sugar and bring to boil, reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 20 minutes. Remove from the heat, blend the soup and season with salt and pepper.  When served, sprinkle with cheese and fresh basil leaves.

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Text & Photo: Ionela Stoica



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