Quick tomato soup

Ingredients for 4 servings:

• 1 onion(s)
• 2 cloves garlic
• 2 tbsp butter
• 1 tbsp flour
• 1.2 kg tomatoes, peeled, from the can
• 1 cube of vegetable stock
• ½ tsp sugar
• 125 ml water, hot
• Salt
• pepper, black
• 125 ml cream
• 4 tbsp chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel and finely dice the onion and garlic cloves. Melt the butter in a large saucepan and fry the onion and garlic cubes until translucent, stirring occasionally. Sprinkle with the flour and roast until light yellow. Add the tomatoes and the liquid from the can. Mix everything well, crushing the tomatoes with a whisk. Stir in the vegetable stock cube, sugar, and water. Bring the soup to a boil while stirring constantly and season with salt and pepper. If desired, puree the soup with an electric blender; this will make it creamier. Stir the cream into the soup, remove from the heat, and serve. Sprinkle each serving with 1 tablespoon of chives. Serve with baguettes or boiled rice. Tip: For a more alcoholic touch, you can add a dash of gin to the soup along with the cream. Of course, you can also make the soup with peeled, quartered tomatoes. To do this, cook the tomatoes over low heat for 10 minutes.