Tomato soup with ham

Name: Tomato soup with ham
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (850 ml) peeled tomatoes; 1 Onion; 1 Garlic clove; 15 g Butter or margarine; 1/4 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 potty Basil; 1-2 discs (approx. 75 g) cooked ham; 1/2 (75 g) Becher Crème fraîche

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (850 ml) peeled tomatoes
1 Onion
1 Garlic clove
15 g Butter or margarine
1/4 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 potty Basil
1-2 discs (approx. 75 g) cooked ham
1/2 (75 g) Becher Crème fraîche

Directions

1
Take 2 tomatoes from the tin and cut them into cubes. Mash the rest of the tomatoes in the juice. Peel onion and garlic. Finely dice onion, press garlic through a garlic press.
2
Heat the fat in a pot, fry the onions and garlic until transparent. Add tomato puree and stock and season with salt and pepper. Bring to the boil and simmer for about 5 minutes. In the meantime, wash the basil, dab dry and cut into fine strips, except for a little garnish.
3
Cut the ham into strips as well. Add the diced tomatoes and half of the basil to the hot soup and season again. Divide into soup bowls and sprinkle some ham into each soup.
4
Serve sprinkled with a dash of crème-fraîche and remaining basil and pepper.