Tomato soup with cream topping
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 1 can(s) (850 ml) peeled tomatoes
- 1 small onion
- 1 Garlic clove
- 20 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 ml Orange juice
- 100 g Whipped cream
- 20 g toasted almonds
- 7-10 Tbsp some parsley leaves
- 7-10 Tbsp to garnish
Directions
- 1
Place canned tomatoes in a bowl and puree with the cutting stick of the hand mixer or in a blender. Pass through a sieve. Peel and finely dice the onion. Peel and finely chop the garlic clove or press it through a garlic press.
- 2
Melt the fat in a pot and sauté the onion and garlic until transparent. Deglaze with the pureed tomatoes and bring to the boil. Season with salt and pepper. Cook for about 15 minutes at medium heat.
- 3
Season to taste with orange juice. Whip cream until semi-stiff. Arrange the soup in plates, put a blob of cream on each, sprinkle with the almonds and garnish with the parsley leaves.
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