A classic creamy tomato soup made by sautéing fresh tomatoes, straining them until smooth, and enriching the soup with cream. Comforting in winter and light in summer, it is served with toasted bread and grated Kashar cheese.
Melt the butter in a saucepan and add the flour. Cook over low heat, stirring, until its raw smell is gone.
Briefly cook the tomato paste, then add the grated tomatoes and cook until their liquid has reduced.
Gradually stir in the hot water, then add the granulated sugar and salt. Cook over low heat until the soup thickens.
Remove the soup from the heat, stir in the cream, and do not let it boil afterward. Serve with grated Kashar cheese if desired.
For a smooth texture and deep flavor, cook the flour in butter until its raw smell is gone before adding the tomatoes. Add the cream after removing the soup from the heat and do not boil it, as high heat can cause the cream to split. Contains milk and gluten.
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