Fine Tomato Cream Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g tomato (s), aromatic
- 2 medium onion (s)
- 1 clove garlic
- 1 large red pepper (s)
- 125 ml cream, or cremefine
- water
- sugar
- 1 teaspoon sea salt
- Pepper, from the mill
- vinegar
- parsley, or chives
- cream, or cremefine
Print Recipe
Pin Recipe Instructions
- Wash and quarter the tomatoes and remove the stalks. Peel and finely chop onions and garlic. Wash the peppers, remove the stems, seeds and white inner walls and cut into small cubes. Put in a suitable saucepan and fill up with water until everything is just covered with water. Add 1-2 teaspoons of salt and sugar to taste. Bring the vegetables to the boil and simmer gently for about 1 hour. Then pass the soup through the Lotte liquor or purée finely with a hand blender. However, the finest vegetable fibers and seeds are always retained from the tomatoes.
- Add the cream or Cremefine to the soup and stir well. Season again with salt, pepper and sugar. Depending on your taste, you can add a little vinegar, but be careful, it can quickly mask the tomato taste.
- Fill into plates and decorate with cream and herbs.
- Herbal baguette or fresh wholemeal bread tastes good with it.
- Tip:
- If you want to turn the soup into a complete meal, you can cook meatballs in a separate saucepan.
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