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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Baguette bread is enough for us.
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