Shopping list
30g garlic butter
2 shallots
2 carrots
750g Plum tomatoes
400 ml Italian passata
some twigs of basil and of flat parsley
125g crème fraiche, light
1 cube of vegetable broth
250ml water
sea salt & freshly ground black pepper
100g of grated parmesan cheese
This quick, fresh tomato soup goes really well with the garlic / cheese bread we baked yesterday. A delicious lunch or take it with you on a picnic. The soup can also be eaten cold, it tastes cold just as delicious!
How to make fresh Tomato Soup
Chop up the shallots and the carrots.
Cut a cross in the clean tomatoes.
Place the tomatoes in boiling water.
Wash the herbs and cut them finely.
Melt the garlic butter in a large pan (with a lid).
Cook the shallots and the carrots in the butter until they are soft.
Take the tomatoes from the hot water en remove the skins.
Chop the tomatoes in eight.
Add the tomatoes to the pan.
Add the passata too.
Crumble the stock cube into the pan.
Add the water to the soup, place the lid on the pan and let the soup simmer for 20 minutes
Add the herbs to the soup.
Blend the soup quickly smooth.
Stir in the creme fraiche
Season the soup with sea salt and freshly ground black pepper.
Serve the soup with some grated parmesan cheese on top.