Tomato cream with cheese is ideal for any time of the year, as it can be eaten cold, hot or lukewarm. In addition, the variety of flavors that it carries offers a delicious, aromatic dish with an incredible texture.
Contents
Ingredients to make Tomato Cream with Parmesan Cheese:
- 1 pound of ripe tomato
- 3 stalks of celery
- 3 garlic cloves
- 1 white onion
- 50 grams of ginger
- 500 milliliters of heavy cream
- a pinch of paprika
- a pinch of pepper
- a pinch of salt
- A pinch of fine herbs
- a bit of coriander
- 100 grams of Parmesan cheese
How to make Tomato Cream with Parmesan Cheese:
- Cut the onion and garlic into small pieces and reserve to continue with the recipe for tomato cream with cheese.
- Cut the celery into small pieces and reserve as well.
- Peel the tomatoes and cut them into cubes. It is preferable to have the peeled tomatoes, as the skin adds bitterness to the tomato cream with Parmesan cheese. I use a fighter to make this process easier.
- Heat a pan with olive oil and add the chopped onion, garlic, tomatoes and celery. Let cook for approximately 5 or 10 minutes so that the flavors appear and integrate.
- In a manual blender or blender (it can also be a blender) put the ingredients that have been cooking, along with the milk cream and a cup of water, to blend them. It is important not to leave the mixture too liquid, since the tomato cream with cheese should be thick.
- Put the mixture in a pot to boil. Serve with finely chopped coriander and a little Parmesan cheese. This recipe for tomato cream with parmesan cheese is spectacular. It can be accompanied with a green salad or with a potato and beetroot salad, for example.
