Creamy tomato soup
Recipe for the best creamy tomato soup – tomato soup with cream.
Servings 4 servings
Ingredients
- 2
onions, roughly chopped
- 3 cloves
garlic, chopped
- 200 g carrots, cut into small dice
- 3 tbsp
tomato purée
- 2 tins whole peeled or chopped tomatoes 400 g each
- 150 ml whipping cream (38% fat)
- 700 ml vegetable stock
- 1 1/2 tsp
dried basil
Salt and freshly ground black pepper
- Oil
- Sugar (optional)
Instructions
- Heat a large saucepan and sweat the onions, garlic and carrots in a generous glug of oil for about 5 minutes. Season with salt and freshly ground black pepper.The onions should not take on any colour – just cook them until soft and translucent.
- Add the tomato purée and basil and cook, stirring, for about 1 minute.
- Then add the tomatoes, stock and cream and let the soup simmer, preferably with the lid on, for about 30 minutes – or until the carrots are completely tender.
- Blend the soup until smooth and season to taste with salt, pepper and, if needed, a little sugar.
- Serve the soup with, for example, pasta, croutons, crème fraîche, baguette or similar.