Tomato soup with basil foam

Name: Tomato soup with basil foam
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 1 can(s) (850 ml) peeled tomatoes; 1/2 l Vegetable broth (instant); 10 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS sauce thickener; 2 pots Basil; 200 g Whipped cream

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
1 can(s) (850 ml) peeled tomatoes
1/2 l Vegetable broth (instant)
10 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS sauce thickener
2 pots Basil
200 g Whipped cream

Directions

1
Peel and finely chop the onion. Puree the tomatoes and 1/4 litre stock and pass through a sieve. Heat the fat in a pot and fry the onions until transparent. Add the tomatoes and the remaining stock and season with salt and pepper. Bring the soup to the boil, cover and simmer for about 5 minutes. Add the sauce thickener while stirring, bring to the boil again briefly and season to taste with salt and pepper.
2
Wash basil, dab dry and cut into strips except for a little bit for garnishing. Puree basil in 100 g cream. Add the rest of the cream and whip until creamy with the whisk of the hand mixer. Arrange tomato soup and basil foam in deep plates and serve garnished with basil. Serve with baguette