Tomato soup with roasted mince

Name: Tomato soup with roasted mince
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 1 TABLESPOON Oil; 250 g Minced beef; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1/2 TEASPOON Cinnamon; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 1 TEASPOON Instant vegetable stock; some stem(s) Parsley; 1-2 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Sugar; 100 g Whipped cream

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
1 TABLESPOON Oil
250 g Minced beef
7-10 Tbsp Salt
7-10 Tbsp black pepper
1/2 TEASPOON Cinnamon
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
1 TEASPOON Instant vegetable stock
some stem(s) Parsley
1-2 TABLESPOONS light balsamic vinegar
7-10 Tbsp Sugar
100 g Whipped cream

Directions

1
Peel and chop the onion and garlic. Heat the oil in a pot and fry the minced onion and garlic until finely crumbly. Season with salt, pepper and cinnamon and remove. Sauté onion and garlic in frying fat.
2
Add tomato paste and sweat briefly. Add the tomatoes and add 250 ml water. Bring to the boil, stir in broth. Season everything with salt and pepper and simmer covered for about 15 minutes. Wash parsley, dab dry and cut into fine strips.
3
Finely puree the soup, season to taste with salt, pepper, vinegar and sugar. Heat minced meat in the soup. Fill soup into bowls. Stir in cream and serve all sprinkled with parsley.