John Myers
Ingredients for 1 servings:
- 2 kg tomatoes
- 4 large onions
- 1 liter vegetable broth
- 3 m.-large carrot(s)
- 2 cloves garlic
- 2 tbsp brown sugar
- 1 cup of cream
- 1 cup crème fraîche
- 1 can of tomatoes, pureed
- 4 tbsp, heaped herbs (8-herb mixture)
- 10 basil leaves
- salt and pepper
- lots of tomato paste
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
Preparation: Dice the tomatoes, peel and chop the carrots, chop the onion and garlic, and make a pot of vegetable stock. Sauté the onion and garlic in oil. As soon as the onion is translucent, add the tomato paste, tomatoes, and carrots. Let everything simmer for 15 minutes. Then add the stock, passata, herbs, and sugar. Let everything simmer for another 15-20 minutes. Remove the pot from the heat, add the cream and crème fraîche, and blend everything until it reaches a nice, creamy consistency. Season with salt and pepper, and then serve. Once the soup is on the plate, add a few basil leaves. Enjoy!
Facebook Comments