Tomato cream soup: Recipe

This tomato soup recipe calls for fresh tomatoes, but this time of year it’s best to use canned. Using the canned tomatoes actually make the soup even easier because I didn’t have to blend anything. If you use the fresh tomatoes, just skin them and chop them.

Ingredients

• 3 tablespoons butter;
• 1 medium bulb;
• 1.3 kg of fresh tomatoes;
• 2 tablespoons of tomato paste;
• 1 tablespoon of sugar;
• salt - to taste;
• 1 teaspoon dried basil;
• ½ teaspoon dried thyme;
• ¼ teaspoon ground black pepper;
• 3 tablespoons flour;
• 900 ml of chicken broth;
• 250 ml of creamy cream;
• a few sprigs of fresh basil.

Preparation

In a sauté pan on medium heat, melt the butter and fry on it with chopped onions. Peel the tomatoes, remove the seeds and cut into small cubes. Add tomatoes, tomato paste and all spices to the onions. Simmer over low heat for 10 minutes, stirring occasionally.

Mix the flour and ⅕ the broth and pour into the vegetables. Add the remaining broth. Bring to a boil and cook for a couple of minutes before thickening. Reduce heat, cover and cook for about 30 minutes, until the tomatoes completely soften.

Remove from heat, pour in cream and mix well. Before serving, decorate with basil leaves.

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