Summary

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

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Instructions

1. Peel and dice the onion. Wash, peel and cut the potatoes into cubes.
2. 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.
3. Preheat the oven to 200 degrees.
4. 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.
5. Puree the soup, stir in the remaining cream cheese and season with salt and pepper. Sprinkle with basil and serve. The bread is enough.