Discover the unexpectedly delightful combination of milk and tomatoes in this creamy tomato milk soup. Contrary to first impressions, milk and tomatoes blend into a gentle, harmonious flavor that’s bright without being overly acidic. This soup serves as a fantastic base for culinary experimentation, offering a comforting and warm dish perfect for any meal.
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Servings: 4
Ingredients:
- Chicken breast: 1 piece
- Milk: 2 cups (500 mL)
- Water: 2.5 cups (600 mL)
- Carrots: 2
- Onion: 1
- Potatoes: 3
- Tomato: 1
- Tomato paste: 1 tablespoon (15 mL)
- Fresh herbs (such as parsley or dill): 4 sprigs
- Spices and seasonings: 1 teaspoon (5 mL)
- Flour: 1 tablespoon (15 mL)
Step-by-Step Cooking Instructions:
- Cook the chicken breast in water until fully cooked. Remove the chicken, and in the same broth, add diced potatoes and cook for an additional 10 minutes.
- Finely chop the onion and grate the carrots. Sauté them in a pan until they are soft. Stir in the flour to form a roux.
- Add diced tomato to the sautéed vegetables and cook for another 2 minutes.
- Stir in the tomato paste and spices, mixing well to combine all the flavors.
- Transfer the vegetable mixture to the soup pot. Pour in the milk and bring the soup to a simmer. Let it cook gently for 3-5 minutes, just enough to blend the flavors without curdling the milk.
- Finally, add chopped fresh herbs to the soup just before serving.
Serve this creamy tomato milk soup hot, perhaps with a side of crusty bread, for a nourishing meal that soothes the soul and sparks the imagination. Its mild yet satisfying taste makes it a versatile choice for family dinners or a comforting solo treat.
