Tomato soup with basil cream

Name: Tomato soup with basil cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium-sized carrot; 1 medium onion; 1 TABLESPOON butter/margarine; 1 can(s) (850 ml) Tomatoes; 1 collar Basil; 200 g Whipped cream; 2-3 TEASPOONS Vegetable broth; 7-10 Tbsp Cayenne pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium-sized carrot
1 medium onion
1 TABLESPOON butter/margarine
1 can(s) (850 ml) Tomatoes
1 collar Basil
200 g Whipped cream
2-3 TEASPOONS Vegetable broth
7-10 Tbsp Cayenne pepper

Directions

1
Peel, wash and chop the carrot. Peel and chop the onion. Fry in hot fat. Steam the carrot briefly. Deglaze with tomatoes. Bring to the boil and simmer for about 10 minutes
2
Wash the basil. Pluck the leaves and cut them finely, except for a few for garnishing. Puree in half the cream. Add the rest of the cream and whip until semi-stiff
3
Puree the soup with the cutting stick. Season to taste with stock and cayenne pepper. Serve with basil cream. Garnish with remaining basil