Summary

Ingredients

• 300 g potato (s)
• 1 onion (s)
• 1 teaspoon caraway seeds, ground, if necessary
• 1 liter broth
• 750 g tomato (s), fully ripe
• 1 bunch basil
• salt and pepper
• 1 tablespoon butter

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Instructions

1. Peel the potatoes and cut into 1 cm cubes. Peel and dice the onion as well. Fry both in the melted butter. Add caraway seeds and broth and simmer for approx. 15-20 minutes. Skin, core and puree the tomatoes and stir into the soup. Season everything with salt and pepper. Wash the basil, chop it slightly and add it to the soup. Serve hot.