Tomato cream soup made from date tomatoes

Ingredients for 2 servings:

• 1 can of tomatoes (dates) in their own juice
• 250 ml vegetable stock
• ½ bottle of Cremefine for cooking
• 1 small onion(s)
• 1 garlic clove(s)
• 1 shot of white wine
• ½ bottle of Cremefine for whipping
• 2 tbsp chives, fresh
• 1 tsp apricot jam
• 1 tsp curry powder
• Paprika powder
• e.g. salt and pepper
• 1 tsp butter or oil for sautéing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

the low-fat version of Pomodori Datterini

First, dice the onion and garlic clove and sauté in a little butter or olive oil in a large pot. Be careful not to overcook the garlic. When they are translucent and starting to brown, deglaze with a good splash of white wine. When the liquid has evaporated, add the tomatoes and stock and simmer for about 10 minutes. Now add the Rama Cremefine to the boil. Alternatively, you can also use full-fat cream. Purée the soup as thoroughly as possible using a hand blender or food processor. Then pour the soup into a fine sieve and strain. Any tomato skins and onions that were missed during the puréeing process will remain in the sieve. Season the soup to taste with curry powder, paprika, a little chili powder, salt, freshly ground pepper, and a teaspoon of apricot jam for sweetness. Keep the soup warm while you whip the Cremefine with a hand mixer. Finely chop the chives. To serve, pour the soup into deep bowls, place a large spoonful of whipped Cremefine in the center and sprinkle with the chives.