Potato soup with a subtle hint of basil

Ingredients for 4 servings:

• 1 onion(s)
• 500 g potatoes, floury
• 1 tbsp butter
• 800 ml vegetable stock
• 1 tomato(s)
• 1 roll (baguette roll)
• 200 g low-fat cream cheese (basil cream cheese)
• salt and pepper
• Fresh basil, cut into strips

Instructions

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

Peel and dice the onion. Wash, peel, and dice the potatoes. Heat the butter in a saucepan and fry the onions until translucent. Add the potatoes and pour in the broth. Simmer for 15 minutes over medium heat. Preheat the oven to 200 degrees Celsius. Meanwhile, wash, halve, deseed, and dice the tomato. Cut the bread into thin slices and toast them in the oven for 10 minutes. Spread with some cream cheese and sprinkle with half of the diced tomatoes. Purée the soup, stir in the remaining cream cheese, and season with salt and pepper. Sprinkle with basil and serve. Serve the bread with the bread.