Tomato cream soup in 30 minutes

Ingredients for 4 servings:

• 1 large onion(s)
• 3 garlic cloves
• 2 bay leaves
• 5 sprigs of thyme
• 1 tsp peppercorns, colored
• 3 tbsp olive oil
• 3 cans of tomatoes, peeled, approx. 400 g each
• 400 ml vegetable stock
• 1 tbsp tomato paste
• 1 ½ tsp salt or herb salt
• 1 tbsp sugar
• 1 tbsp butter
• 200 ml cream
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple, quick and delicious

Crush the garlic and dice the onion. Place the bay leaves, thyme, and peppercorns into a spice bag/tea bag and tie the bag with string if necessary. Heat the olive oil and add the garlic and onion. Add the sugar and wait until it has melted. Top with the whole tomatoes and mash them with a fork. Then add the vegetable stock, tomato paste, and herb salt or regular salt. Bring everything to a boil and then simmer on low heat for 20 minutes. Purée the soup with an immersion blender and melt the butter into the soup. Remove the soup from the heat and stir in the cream. Season the tomato soup again with salt, pepper, or sugar, if desired.