Sun-ripened tomatoes make the most flavorful soup. You don’t need many ingredients, the cream makes the soup nice and creamy.
Preparation and preparation: approx. 30 minutes.
vegetarian
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Ingredients
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And this is how it’s done:
If necessary, peel the tomatoes and cut them into pieces. Peel the garlic and cut into slices. Let the butter warm in a pan. Sauté the garlic, tomatoes and sugar for approx. 5 minutes. Pour in water, bring to the boil, add salt, reduce heat, cover and cook until soft, about 15 minutes, puree.- Add the cream with half of the crème fraîche, bring to the boil again, season, froth if necessary with a hand blender, and serve the soup. Pick off the basil leaves and spread over the soup with the remaining crème fraîche.
Additional information
- Makes approx. 1.5 liters
- How to: If you don’t like the tomato skins, you can peel the tomatoes first. It’s very easy: cut the top of the tomatoes crosswise, blanch them in boiling water for about 30 seconds, remove them and immediately put them in cold water. Now the skin can be easily removed
- Can be prepared: Prepare the soup without cream and crème fraîche about 1 day in advance, let it cool, and store it covered in the refrigerator. Add the cream and crème fraîche shortly before serving, bring to the boil, froth as desired and garnish.
- Apéro tip: Serve the soup in small cups.
- Goes well with: roasted bread or croutons, roasted nuts.
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Betty Bossi develops all recipes using Miele appliances
