Extremely Fine Tomato Cream Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g tomato (s)
- salt and pepper
- 1 potato (s), peeled and sliced
- 1 onion (s), peeled and cut
- 300 ml chicken broth
- 300 ml milk
- 2 teaspoons sugar
- 2 tablespoon basil, chopped
- 100 ml crème double (or crème fraîche)
- some oil
- some butter
Print Recipe
Pin Recipe Instructions
- Briefly dip the tomatoes in boiling water, this makes it easier to peel off the peel. If that is too time-consuming for you, processing with the bowl should also be sufficient, as the finished soup then has the smallest pieces, which, depending on your preference, can even give off a special note.
- Cut the tomatoes into small pieces and fry them with onions and potato pieces in butter and oil for about 10 minutes. Add the basil, chicken broth and milk and let the soup simmer for 15-20 minutes. Season to taste with salt, pepper and sugar.
- Puree with the hand blender. Arrange in plates or soup bowls and pour a dollop of crème fraîche or crème double on top.
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