in Soup Recipes

Quick tomato soup with chili cream

updated

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Ingredients for 4 servings:

  • 2 onions
  • 1 garlic clove(s)
  • 2 tbsp oil
  • 500 ml tomato(s), pureed
  • 200 ml vegetable stock
  • 200 g whipped cream
  • salt and pepper
  • herbs, Italian
  • Tabasco
  • Basil for garnish

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel and finely dice the onions and garlic. Sauté in oil until translucent. Add the tomatoes and broth and bring the soup to a boil. Stir in half of the cream. Season with salt, pepper, and the herbs. Mix the remaining cream with a little Tabasco and whip until stiff peaks form. Divide the tomato soup among 4 bowls, top each with a dollop of chili cream, and serve garnished with basil, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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