John Myers
Tomato and Carrot Soup
The perfect tomato and carrot soup recipe with a picture and simple step-by-step instructions.
- 200 g Carrots
- 200 g Cherry date tomatoes
- 1 Clove of garlic
- 1 tbsp Rapeseed oil
- 500 ml Vegetable broth, instant
- 1 tbsp Basil TK
- 2 tsp Croutons
- Salt and pepper
- Wash the carrots and cut into thin slices. Halve the date tomatoes. Peel off the clove of garlic and roughly chop it. Heat the rapeseed oil in a saucepan. Sauté everything in it, deglaze with the vegetable stock, bring to the boil. Let the soup simmer for about 15-20 minutes.
- Add the basil to the soup, but do not let it boil. Use the hand mixer to finely puree the soup. Season with salt and pepper. Arrange the tomato and carrot soup on plates and serve sprinkled with the croutons.
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