Tomato Cream Soup – Italian Among Soups
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,200 tomato (s), quartered, stalk removed
- 1 large onion (s), finely chopped
- 1 clove (s) garlic, finely chopped
- 250 ml water
- 1 sprig rosemary, needles stripped off and finely chopped
- 250 ml sweet cream
- 1 pinch (s) sugar
- 1 pinch (s) balsamic vinegar
- 1 tablespoon chervil
- 30 g butter
- 10 grams flour
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Quarter the tomatoes and cut out the stem end. Then put the tomatoes on top with the water and simmer for about 15 minutes. Then rub the tomatoes through a sieve (Lotte liquor works great) and set aside.
- Wash out the saucepan (or use a different one) and fry the onion, garlic and rosemary in the butter. When the onions are golden yellow, dust with flour and sweat (do not color). Now put the tomatoes back in the pot, add the cream and simmer for another 15 minutes. If the soup is not yet intense in taste, let it simmer until it has a creamy consistency.
- Season to taste with salt, sugar, balsamic vinegar and pepper - if the tomato flavor is missing, then help out with tomato paste.
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