John Myers
Cream of Tomato Soup …
The perfect cream of tomato soup … recipe with a picture and simple step-by-step instructions.
- 1400 g Tomatoes, fully ripe
- 2 size Potatoes
- 1 size Butcher onion
- 3 Solo garlic
- 2 tablespoon Tomato paste concentrated three times
- 1 bunch Spring onions
- 3 tablespoon Extra virgin olive oil
- 0,5 teaspoon Seasoned pepper
- 1 teaspoon Sea salt fine
- 0,25 teaspoon Red chilli flakes
- 2 Teaspoon dried Herbs of Provence
- 200 ml Cream
- 1 potty Basil
- 1 ring Cream cheese with paprika
- Wash the tomatoes, cut them in half, remove the hard central wedge and then cut them into pieces. Coarsely chop the potatoes, onions and spring onions and finely dice the garlic.
- Heat the oil in a sufficiently large saucepan and briefly sauté the onions until translucent, add the garlic with the tomato paste for half a minute and then immediately add the tomatoes. Also fold in the spring onions and potato cubes, season with pepper, salt, chilli flakes and herbs from Provence, pour in about 1.5 liters of boiling water, mix once and cook with the lid on for about 30 minutes.
- During this time, cook the rice in lightly salted water until it is grainy. Pluck the basil leaves from the plant and chop them with a large knife. Cut the cheese ring into wedges.
- Puree the tomato soup with the hand blender, pour in the cream – stir in the basil and season again.
- Arrange the soup in plates, add the grainy rice to serve yourself and top off each serving with a piece of paprika cheese. A freshly baked Mediterranean herb bread goes well with it.
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