Tomato and basil cream soup

Ingredients for 4 servings:

• 2 clove(s) garlic, chopped
• 2 medium-sized onions, diced
• 50 g butter
• 1 large can of tomatoes, peeled, whole
• 1 small can of tomatoes, pureed or tomato juice
• 2 bay leaves
• 250 g cream cheese
• 450 ml cream or Cremefine
• ¾ bunch basil, fresh, chopped
• e.g. salt and pepper
• 1 dashes lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Sauté the chopped garlic and diced onions in melted butter in a large saucepan. Now add the two cans of tomatoes, along with the bay leaves and a little salt and pepper. Simmer for 20 minutes. Remove the pan from the heat. Remove and discard the bay leaves, and let the soup cool slightly. Now add the cream cheese to the tomatoes and blend everything with a hand blender until smooth. Then stir in the cream and season with salt and pepper. Finally, stir in the fresh basil and return everything to the heat on the stovetop until it reaches a pleasant soup temperature. Now it’s ready to serve. We’ll serve it with baguette bread.