Creamy tomato soup

INGREDIENTS

• ½ tsp black pepper
• ½ tsp salt
• 3 tbsp butter
• 1 onion
• 1½ tsp dried oregano
• 4 garlic
• ¼ tsp cayenne pepper
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 2 cups tomato sauce
• 28 oz can of tomatoes
• 3 tsp granulated sugar
• 1¾ oz parmesan cheese
• 1 cup croutons

TOOLS

• 1 knife
• 1 mortar
• 1 pestle
• 1 grater
• 1 saucepan
• 1 wooden spoon
• 3 bowls

Grate the parmesan cheese with a grater.

Peel and chop the onion and garlic.

Crush the cayenne pepper with a mortar and pestle.

Put the tomato sauce and 1 cup of water in a bowl. Mix with a wooden spoon to get tomato juice.

Put the canned tomatoes in a second bowl and crush them with a wooden spoon. Then add the whole milk and three-quarters of the tomato juice. Mix with a wooden spoon to get a tomato mixture.

Melt the butter in a saucepan. Then add the chopped onions and stir-fry for 3 minutes. Add the dried oregano and stir-fry for 2 more minutes. Then add the chopped garlic, crushed cayenne pepper, all-purpose flour, and tomato mixture. Cook for 13 minutes, then add the remaining tomato juice, granulated sugar, salt, and black pepper. Stir with a wooden spoon and cook for 45 minutes. Then remove from the heat. Transfer to a serving bowl. Scatter the grated parmesan cheese and croutons over the top.

It’s ready to be served !