Light tomato soup

Name: Light tomato soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (850 ml) Tomatoes; 1 medium onion; 1-2 Garlic cloves; 2-3 stem(s) fresher or; 1/4 TEASPOON dried. Tarragon; 1 TABLESPOON Oil (e.g. olive oil); 1-2 TABLESPOONS Tomato paste; 7-10 Tbsp salt, black pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Sugar; 4 tsp (approx. 40 g) Fresh cream

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (850 ml) Tomatoes
1 medium onion
1-2 Garlic cloves
2-3 stem(s) fresher or
1/4 TEASPOON dried. Tarragon
1 TABLESPOON Oil (e.g. olive oil)
1-2 TABLESPOONS Tomato paste
7-10 Tbsp salt, black pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Sugar
4 tsp (approx. 40 g) Fresh cream

Directions

1
Mash the tomatoes. Peel onion and garlic, dice finely. Wash tarragon, shake dry and chop finely, except for a few leaves for garnishing
2
Heat the oil in a pot and sauté the onion and garlic. Add tomato paste and finely chopped tarragon and sauté. Deglaze with the pureed tomatoes and bring to the boil. Season to taste with salt, pepper, paprika and a little sugar
3
Serve the soup with a dollop of crème fraîche. Sprinkle with pepper and garnish with the remaining tarragon