Cream of Tomato Soup with Basil

A velvety soup of fresh tomatoes, blended smooth, softened with cream and perfumed with fresh basil. Vegetarian and a cold-evening classic.

Ingredients

• 25 g (2 tbsp) butter
• 15 g (1 tbsp) olive oil
• 100 g (1 medium) onion
• 8 g (2 cloves) garlic
• 20 g (2 tbsp) white flour
• 1000 g (6-7 medium) tomatoes
• 20 g (1 tbsp) tomato paste
• 600 g water
• 150 g heavy cream
• 15 g (1 handful) fresh basil
• 8 g (2 tsp) sugar
• 9 g (1½ tsp) salt
• 1 g (½ tsp) black pepper

Instructions

1. 1

   Peel the tomatoes and chop them roughly; finely chop the onion and garlic.

2. 2

   Melt the butter with the olive oil in a pot and cook the onion over medium heat for 5 minutes until soft; add the garlic and stir for 1 minute.

3. 3

   Add the flour and cook for 1-2 minutes until fragrant, then stir in the tomato paste for 1 minute more.

4. 4

   Add the tomatoes and cook for 5 minutes until they release their juice. Add the water, sugar, salt and black pepper; bring to a boil and simmer over low heat for 20 minutes.

5. 5

   Set aside a few basil leaves for garnish, add the rest to the soup and blend with a stick blender until smooth.

6. 6

   Stir in the cream and warm over low heat for 2-3 minutes without boiling. Serve hot topped with the reserved basil leaves.

Nutrition

Per serving