Summary

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

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Instructions

1. 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).
2. While stirring, immediately deglaze with the red wine and add the cold vegetable stock, then simmer gently for about 30 minutes.
3. Remove the pan from the heat, add the cream cheese and puree well with the hand blender. Let it steep again over low heat.
4. 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.