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Tomato Soup with Basil Cream

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Tomato Soup with Basil Cream

The perfect tomato soup with basil cream recipe with a picture and simple step-by-step instructions.

  • 500 g Canned tomatoes
  • 2 Garlic cloves
  • 1 branch Fresh rosemary
  • 0,5 pot Fresh oregano
  • 0,5 pot Basil
  • 250 g Oat cream
  • 2 tsp Date balsamic cream
  • Salt pepper
  • 1 cups Whippable vegan cream
  1. Peel the garlic and cut in half. Put tomatoes, rosemary, oregano, garlic and oat cream in a saucepan (no, the herbs do not have to and should not be chopped).
  1. Bring to the boil and then simmer for 20 minutes.
  1. Strain the soup through a coarse sieve.
  1. Season to taste with date balm, salt and pepper.
  1. basil with veg. Mix the cream with a hand blender until lightly firm.
  1. Put the soup on a plate and stir in a dollop of basil cream.
Dinner
European
tomato soup with basil cream

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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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