Summary

Ingredients

• 1 kg tomato (s)
• 1 dash cream
• 100 g feta cheese
• 0.5 ½ bunch basil
• Vegetable broth
• salt and pepper
• olive oil

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Instructions

1. Skin the tomatoes and sauté them in olive oil. Deglaze with vegetable stock and let simmer for about 10 minutes. Season with whipped cream, salt and pepper. Puree the soup, do not crumble the feta cheese too small and stir in.
2. Arrange on the plates and garnish with basil.