Creamy tomato soup

Ingredients for 4 servings:

• 50 g butter
• 700 g tomato(s) (egg), ripe, coarsely chopped
• salt and pepper
• 850 g vegetable broth, hot
• 50 g ground almonds
• 150 g cream
• 1 tsp sugar
• 2 tbsp fresh basil, chopped

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Italian, with almonds

Melt the butter in a large saucepan over medium heat. Add the tomatoes and sauté for 5 minutes, until the skins begin to wrinkle. Season with salt and pepper to taste. Pour in the broth and bring to a boil, then simmer uncovered for 10 minutes. Meanwhile, toast the almonds until golden brown. Remove the soup from the heat and puree in a food processor or blender. Strain the soup through a sieve to remove any remaining tomato skin and seeds. Then return it to the pan and heat through. Stir in the cream, almonds, and sugar. Heat briefly. Just before serving, add the basil. Ladle the soup into bowls and serve hot.