Tomato cream soup – the Italian among soups

Ingredients for 4 servings:

• 1,200 g tomatoes, quartered, stems removed
• 1 large onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 250 ml water
• 1 sprig(s) rosemary, needles stripped and finely chopped
• 250 ml sweet cream
• 1 pinch(s) of sugar
• 1 pinch of balsamic vinegar
• 1 tbsp chervil
• 30 g butter
• 10 g flour
• Salt and pepper, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Quarter the tomatoes and remove the stems. Then add the tomatoes and water and simmer for about 15 minutes. Then press the tomatoes through a sieve (a French Fries works well) and set aside. Wash out the pot (or use a different one) and fry the onion, garlic, and rosemary in the butter. When the onions are golden brown, dust them with flour and sweat them (do not brown them). Now return the tomatoes to the pot, add the cream, and simmer for another 15 minutes. If the soup isn’t yet flavorful, simmer until it has a creamy consistency. Season to taste with salt, sugar, balsamic vinegar, and pepper—if it’s still missing that tomato flavor, add tomato paste to make up for it.