Soup
Creamy Tomato Soup with Cheese
Softened with milk and topped with melting cheese: diner-style tomato soup in 25 minutes.
- Gluten-free
- Vegetarian
- Prep
- 5 min
- Cook
- 20 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 2 tbsp butter
- 2 tbsp rice flour
- 2 cups (400 ml) tomato puree
- 3 cups (600 ml) water
- 1 tsp salt
- 1 cup (200 ml) milk
- 1 pinch black pepper
- 60 g kashar cheese
Method
- Melt the butter in a pot, add the rice flour and stir on low heat for 2 minutes.
- Add the tomato puree for 2 minutes, then whisk in the water and salt and bring to the boil, whisking so it does not go lumpy.
- Simmer for 10 minutes; add the milk and heat for 3 minutes without boiling.
- Season with pepper and serve with grated cheese on top.