Tomato cream soup à la Erna

Ingredients for 2 servings:

• 10 m.-large tomato(s), ripe
• 2 tbsp crème fraîche
• 1 m.-sized onion(s)
• salt and pepper
• Sugar
• basil
• Garlic
• ½ liter vegetable broth
• some bacon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash the tomatoes, remove the stems, and roughly chop them. Finely chop the onions and garlic (to taste, but you can also do without) and sauté them in a pan with a little olive oil. Add the tomatoes and bring to a boil. Add the broth, depending on the amount of tomatoes, and bring to a boil. Finely chop the basil and add it. Simmer until the tomato skins come off. Finely dice the bacon and fry in a pan, then add to the tomato soup. Puree everything with a hand blender. Using a ladle, press the soup through a sieve into a second pot until only the skin and seeds remain. Stir in the crème fraîche and season to taste. Tip: Before serving, you can put an extra dollop of crème fraîche in the middle of the plate and garnish with fresh spring onions, diced ham, or something similar.