Creamy tomato soup

Name: Creamy tomato soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 stalks of celery; 1 Carrot; 1 kg ripe tomatoes; 2-3 TABLESPOONS Olive oil; 2-3 TEASPOONS Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g small noodles (for example croissant noodles); 2 Spring onions; 2-3 TABLESPOONS Sauce thickener; 7-10 Tbsp Basil for garnishing

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 stalks of celery
1 Carrot
1 kg ripe tomatoes
2-3 TABLESPOONS Olive oil
2-3 TEASPOONS Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g small noodles (for example croissant noodles)
2 Spring onions
2-3 TABLESPOONS Sauce thickener
7-10 Tbsp Basil for garnishing

Directions

1
Peel onion and garlic. Clean or peel and wash the celery and carrot. Chop everything except 1 stick of celery. Wash and quarter the tomatoes
2
Clean, wash and cut the sugar snap peas into narrow strips. Blanch sugar snap peas and frozen peas in boiling salted water for 1-2 minutes, drain and chill. Coarsely chop salad ve125 g chocolate coating and melt over a warm water bath. Let cool for about 5 minutes. Form the bottom of each half into a bag. For this, fold the straight side in the middle so that the edges overlap slightly. Press the seam together. Approx. 1 1⁄2 Pour tbsp. lentil filling into the dough bag. Press the open side firmly together. Grease the ring shape (26 cm Ø) and dust with flour, wash and drain.
3
Meanwhile cook the pasta in boiling salted water for about 8 minutes until al dente. Drain
4
Clean and wash spring onions. Seed the rest of the tomato. Cut both and the remaining celery finely.
5
Pass the soup through a fine sieve. Season to taste with salt and pepper. Stir in the sauce thickener and simmer for a short time. Heat up tomato, celery, spring onions and noodles. Garnish with basil