Cream of tomato soup

Name: Cream of tomato soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 large bunch of soup greens (ca.600 g); 1 Onion; 2 TABLESPOONS Oil; 30 g Flour; 1 can(s) (850 ml) peeled tomatoes; 1/2 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Fresh cream

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 large bunch of soup greens (ca.600 g)
1 Onion
2 TABLESPOONS Oil
30 g Flour
1 can(s) (850 ml) peeled tomatoes
1/2 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Fresh cream

Directions

1
Clean, wash and cut the soup greens into small cubes. Peel and finely dice the onion. Heat oil in a pot. Fry the onion and half of the soup vegetables in it. Dust with flour and sauté briefly.
2
Add tomatoes except for 2-3 tomatoes. Add stock, bring to the boil and cook for about 10 minutes. Cook the rest of the soup vegetables for about 10 minutes in boiling salted water and pour onto a sieve. Cut remaining tomatoes into small pieces.
3
Puree the tomato soup. Season to taste with salt and pepper. Add remaining soup vegetables and tomato pieces. Serve tomato soup with crème fraiche. Sprinkle with pepper. Serve with baguette.