Tomato soup with minced meat

Ingredients for 3 servings:

• 1 large onion(s)
• 2 cloves garlic
• 3 m.-sized potatoes
• 1 small zucchini
• 3 stalks of basil
• 1 tbsp olive oil, for frying
• 500 g minced beef or mixed
• 1,500 g tomatoes, large
• 250 ml tomato(s), pureed
• 100 ml cream, or Cremefine for cooking
• Sugar, salt, chili, paprika, pepper to taste
• salt and pepper
• chili powder
• Paprika powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Dice 2-3 tomatoes and set aside. They will go into the soup as a garnish. Quarter the remaining tomatoes and gradually puree them, adding a little of the passata as you puree. Peel and finely chop the onions and garlic. Peel, wash, and finely dice the potatoes and zucchini. Wash the basil and cut it into fine strips. Heat the oil in a pan and fry the mince until vigorous. Add the onions, garlic, and potatoes and fry for 5 minutes. Then add the pureed tomatoes and any remaining passata to the pan, stir in the basil. Season to taste with salt, chili, paprika, and pepper, and simmer for 10 minutes. Add the zucchini and tomato pieces, cover, and simmer for another 10 minutes. Refine the soup with cream or crème fraîche and season again. Serve with rice and flatbread or baguette. It tastes best warmed.