Fiery tomato soup

Name: Fiery tomato soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Vegetable Onion; 2 cloves of garlic, 2 tablespoons oil; 4 TABLESPOONS Tomato paste; 1 can(s) (à 850 ml) Tomatoes; 1 TABLESPOON Vegetable broth (instant); 7-10 Tbsp salt, pepper, tabasco, sugar; 1 TEASPOON Oregano; 2-3 (approx. 200 g) Carrots; 1 (approx. 200 g) Courgette; 100 g Whipped cream

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Vegetable Onion
2 cloves of garlic, 2 tablespoons oil
4 TABLESPOONS Tomato paste
1 can(s) (à 850 ml) Tomatoes
1 TABLESPOON Vegetable broth (instant)
7-10 Tbsp salt, pepper, tabasco, sugar
1 TEASPOON Oregano
2-3 (approx. 200 g) Carrots
1 (approx. 200 g) Courgette
100 g Whipped cream

Directions

1
Peel and chop the onion and garlic. Fry garlic and half of the onion cubes in 1 tbsp. oil. Sweat tomato paste with. Stir in 1/2 l water, tomatoes with juice, stock and spices, bring to the boil. Simmer covered for 30 minutes
2
Peel or clean, wash and chop the vegetables. Fry with the rest of the onions in 1 tablespoon of oil for 3-4 minutes
3
Puree the soup. Stir in the cream. Season to taste with Tabasco and sugar. Serve with vegetable cubes