Tomato Soup with Natural Cream Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 large tomato (s), peeled, pitted and cut into small pieces
- 1 onion (s), cut a little small
- 2 cloves garlic, cut into small pieces
- 2 tablespoon olive oil
- 30 g butter
- 2 tablespoon flour
- 0.5 dl ½ red wine
- 1 liter vegetable broth, cold
- 4 sage leaves
- 4 basil leaves
- 300 g cream cheese, natural
- some salt and pepper, whiter
- 4 slices toast, cut into cubes and roasted a little in olive oil
For decoration:
- sage
- basil
- Chives, a little finely chopped
- some cream, whipped until stiff
Print Recipe
Pin Recipe Instructions
- In a pan, heat the butter and olive oil, add the onions and garlic and sauté a little, add the tomato cubes and continue to cook. Add the sage and basil, dust with flour and mix very well (do not roast too much).
- While stirring, immediately deglaze with the red wine and add the cold vegetable stock, then simmer gently for about 30 minutes.
- Remove the pan from the heat, add the cream cheese and puree well with the hand blender. Let it steep again over low heat.
- Arrange in the soup plate with the toasted bread cubes and sprinkle with the chives, add a few sage and basil leaves as a decoration.
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