Uschi's tomato soup with cream cheese and garden herbs

Ingredients for 4 servings:

• 1 kg tomatoes, overripe, peeled
• 1 liter vegetable broth
• some Fondor
• Pepper, for seasoning
• 1 onion(s), finely chopped
• 1 clove(s) garlic, squeezed
• 2 tbsp olive oil
• 1 tbsp basil, finely chopped
• 1 tsp thyme, fresh or frozen, finely chopped
• 1 tbsp, levelled powdered sugar
• 3 tbsp tomato paste
• 100 g herb cream cheese
• 2 tbsp crème fraîche with herbs
• Chives, finely chopped
• 2 slices white bread, diced, toasted
• 1 tsp olive oil
• 1 shot of dry sherry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

my special recipe

Peel and dice the onions and garlic and sauté in a pan with olive oil until translucent. Stir in the tomato paste and sprinkle with the icing sugar. Stir briefly and set the pan aside. Meanwhile, wash the tomatoes, blanch them in hot water, and peel them. Cut them into quarters and add them to the pan. Top up with vegetable stock, season with pepper and Fondor, and simmer with the lid on for 15 minutes. In the meantime, wash and dry the garden herbs, chop them finely with a mincing knife, and set aside. Cut the slices of white bread into small cubes and toast them in a non-stick pan with 1 teaspoon of olive oil until golden brown. Also set aside. Now add the chopped herbs to the soup, simmer for another 5 minutes, blend everything together with a magic wand, and stir in the herb cream cheese. If desired, the soup can be refined with a dash of sherry and some crème fraîche and served with white bread cubes and chives.