Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s)
- 500 g potato (s), floury boilin
- 1 tablespoon butter
- 800 ml vegetable stock
- 1 tomato (s)
- 1 roll, (baguette roll)
- 200 g cream cheese, low-fat (basil cream cheese)
- salt and pepper
- Basil, fresh, cut into strips
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion. Wash, peel and cut the potatoes into cubes.
- Heat the butter in the saucepan and fry the onions until translucent. Add the potatoes and pour the broth over them. Simmer over medium heat for 15 minutes.
- Preheat the oven to 200 degrees.
- In the meantime, wash the tomato, cut in half, core and dice. Cut the roll into thin slices and roast them in the oven for 10 minutes. Brush with a little cream cheese and sprinkle with half of the tomato cubes.
- Puree the soup, stir in the remaining cream cheese and season with salt and pepper. Sprinkle with basil and serve. The bread is enough.
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