in Soup Recipes

Spicy tomato cream soup à la Spätzlefriedhof

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Ingredients for 4 servings:

  • 500 g tomatoes, pureed
  • 1 liter vegetable juice
  • 200 g crème fraîche with herbs
  • 500 g cocktail tomatoes
  • 30 g soy sauce
  • 1 tsp chili flakes
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Quarter the washed tomatoes and set aside. Combine the remaining ingredients, except for the salt and pepper, in a saucepan and bring to a boil. Cook for 5 minutes, stirring frequently. Season with salt and pepper, and serve. Add the quartered tomatoes to the soup bowls just before serving, depending on your taste and the desired quantity.

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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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