Creamy tomato soup

    Creamy tomato soup

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    About this recipe: Cream of tomato soup with fresh bread - I love them both! For those counting calories, you can use milk instead of cream, or a mixture of both. Fresh basil tastes even better, of course, but dried basil is fine too. This soup also freezes very well.

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 2 onions, coarsely chopped
    • 6 garlic cloves, coarsely chopped
    • 1 tablespoon dried oregano
    • 2 bay leaves
    • 3 sprigs thyme or 1 tablespoon dried thyme
    • 1 tablespoon dried basil
    • 2 (400g) tins whole plum tomatoes
    • salt and freshly ground pepper to taste
    • 1 teaspoon sugar
    • 300ml stock (chicken or vegetable)
    • 200ml cream
    • grated Parmesan cheese (optional)

    Method
    Prep:10min  ›  Cook:20min  ›  Extra time:30min  ›  Ready in:1hr 

    1. Heat olive oil in a pan and sauté the onions over medium heat until translucent - they should not brown. When the onions have become translucent, add the garlic, oregano, thyme, basil and bay leaves to the oil and fry for 2 minutes over a low heat - the spices will soak up the oil.
    2. Add the tomatoes and chop coarsely with a wooden spoon. Add the sugar, salt and pepper. Now pour in the stock, increase the temperature and bring to the boil. Reduce heat and simmer with the lid ajar for about 10 minutes.
    3. Remove from heat and let cool somewhat. Remove the thyme sprigs and bay leaves and puree the soup with a hand blender.
    4. Put the soup on the heat again, add the cream and heat again. Simmer for a few minutes until the soup is very hot, season with salt, pepper and sugar and sprinkle with Parmesan before serving.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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