Composition / ingredients
Cooking method
1.Peel the onion and garlic, cut into small cubes, fry in butter until soft with the lid closed, about 3 minutes.
2.We throw the canned tomatoes into a colander to remove excess liquid, then spread them to the fried vegetables, add a couple of oregano leaves and chop everything with an immersion blender.
3. The resulting puree is salted and peppered, stirred, poured into a microwave container and covered with a lid, cook for about 7 minutes at maximum power.
4. & nbsp; Cream is combined with corn starch, stir with a whisk. Pour tomato juice and prepared cream into the hot puree, mix thoroughly.
5. We cook the soup at the same power for 5-6 minutes.
Serve hot on the table, sprinkle with dry spices if desired and decorate with herbs to taste.
Bon appetit! 
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Oregano fresh - 25 kcal/100g
- Corn starch - 329 kcal/100g
- Tomato juice - 21 kcal/100g
