Tomato soup with cheese sandwiches
Smooth, creamy tomato soup made with tinned tomatoes, onion and a little cream, served with cheese sandwiches – a Swedish school-dinner classic that is at least as good at home.
- 30 minTime
- 21 minHands-on
- 4Portions
- ≈ 22 krper portion
- 550kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2 clovesGarlic
- 1Carrot
- 1 tbspButter, for the soup
- 2 tbspTomato paste
- 800 gCrushed tomatoes
- ≈ 5 dlWater
- 1 cubeVegetable stock
- 1 tspThyme, dried
- 1 tspSugar
- 1 dlDouble cream
- to tasteSalt
- to tasteBlack pepper
On the side
- 8 slicesBread
- 2 tbspButter, for the sandwiches
- 120 gHard cheese, sliced
Method
- Peel and chop the onion and garlic. Peel and dice the carrot.
- Gently fry the onion, garlic and carrot in the butter in a saucepan for 4–5 minutes, without letting them brown. Stir in the tomato purée.
- Add the crushed tomatoes and water, crumble in the stock cube and add the thyme and sugar.
- Simmer the soup under a lid for 15 minutes, until the carrot is soft.
- Butter the slices of bread and top them with the cheese.
- Blend the soup until smooth with a stick blender. Stir in the cream, bring back to the boil and season with salt and pepper.
- Serve the soup with the cheese sandwiches.
The cost is estimated from Swedish grocery prices.
