Soup with crackers and cream cheese

Although there is no meat in this soup, it turns out very rich. Sliced store-bought tomatoes can be replaced with fresh tomatoes. They need to be cut crosswise and scalded with boiling water. Remove the skin. Cut the pulp into small cubes. It is also better to save the juice that stands out at the same time.

Maria

Recipe author

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Composition / ingredients

servings:

Chicken broth

Tomatoes (cut in their own juice)

400

Processed cheese (creamy)

150

Fig

100

Tomato paste

Parsley

to taste

Ground black pepper

to taste

Crackers

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 5 g

Fats 22 % 4 g

Carbohydrates 50 % 9 g

72 kcal

GI: 25 / 50 / 25

Step-by-step cooking

Cooking time: 50 min

Step 1:
Prepare the ingredients. To prepare a thick tomato soup with cream cheese and crackers, we will need: chicken broth (or vegetable broth, and can also be replaced with water), sliced tomatoes in their own juice, tomato paste, rice, parsley, melted cheese, ground black pepper and crackers for serving.
Step 2:
Pour chicken broth into a saucepan and put on fire. Bring to a boil over medium heat.
Step 3:
Rinse the rice thoroughly.
Step 4:
Put the washed rice in the boiling broth. Cook, stirring occasionally, for 10 minutes.
Step 5:
Add sliced tomatoes and tomato paste. Cook for 5 minutes.
Step 6:
Put cream cheese in the soup. Pepper it. Stir until the cheese is completely dissolved.
Step 7:
Wash the parsley and chop finely.
Step 8:
Add chopped parsley. Mix everything again. Cook until the rice is ready.
Step 9:
Cover the finished soup with a lid and let it stand for 8-10 minutes.
Step 10:
Pour on plates. Add crackers to each plate and serve. Enjoy your meal!

This thick and delicious soup is prepared easily and quickly. The presence of cream cheese gives the soup a soft creamy taste and shades the salinity of tomatoes. Therefore, you do not need to salt this soup at all. And if you add salt, then very, very carefully, so it's very easy to over-salt it.

It is better to serve this soup in mugs, then it will be hot for a long time. And when hot, it turns out to be the tastiest.

Rice can be replaced with a fine paste, for example, asterisks or small vermicelli.

This soup is essentially a puree soup in consistency. I came up with this soup on the go. It was necessary to cook soup urgently. There was a little chicken broth and a lot of tomatoes in their own juice. I wanted to cook something thick, rich and satisfying without meat. That's how this recipe gradually came up. Crackers are a great addition and a plus to the satiety of this soup!

Soup can be made sharper. To do this, add a small piece of red chili pepper, which needs to be cleaned from the seeds, washed and cut into small pieces. Add together with cream cheese.