in Soup Recipes

Tomato cream soup with heart

updated

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Ingredients for 4 servings:

  • 4 tomatoes
  • 1 liter tomato juice
  • n. B. Basil leaves, fresh
  • e.g. salt and pepper
  • n. B. sugar
  • 200 ml cream
  • 80 g butter
  • 1 cup sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the tomatoes (instructions: see video), remove the seeds and cut into pieces. Add the tomato pieces to the tomato juice in a saucepan. Bring to a boil briefly over medium heat and then reduce the heat to low and simmer for about 30 minutes. Remove from the heat, add 12-15 basil leaves and puree everything thoroughly with an immersion blender. Return the soup to the stove over medium heat and season with pepper, salt and, if desired, sugar. The soup is now ready to serve or can be further refined. Mix in the cream and butter and stir until the butter melts. Do not allow the soup to boil again. Garnish the filled plates with a few basil leaves.

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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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