Tomato and Basil Cream Soup

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 cloves garlic, chopped
  • 2 medium onion (s), diced
  • 50 g butter
  • 1 large can / s tomatoes, peeled, whole
  • 1 small Can / s tomatoes, puree or tomato juice
  • 2 bay leaves
  • 250 g cream cheese
  • 450 ml cream or Cremefine
  • 0.75 ¾ Bunch basil, fresher, chopped
  • Salt and pepper
  • 1 squirt lemon juice
Tomato and Basil Cream Soup
Tomato and Basil Cream Soup

Instructions

  1. Sweat the chopped garlic and diced onions in a sufficiently large saucepan in the melted butter. Now add the two cans of tomatoes, as well as the bay leaves and a little salt and pepper. Simmer for 20 minutes.
  2. Remove the pot from the oven. Take out and discard the bay leaves and let the soup cool down a bit. Now add the cream cheese to the tomatoes and mix everything finely with a hand blender. Then stir in the cream and season with salt and pepper. Finally stir in the fresh basil and heat everything on the stove so that it gets a pleasant soup temperature again. Ready to serve.
  3. Baguette bread is enough for us.

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