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Cream of tomato soup
4.6 268 ratings
Prep. 10 min
Total 25 min
4 portions
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Ingredients

  • garlic clove
    1
  • onions cut into halves
    50 g
  • butter or olive oil
    30 g
  • fresh tomatoes cut into halves
    700 g
  • tomato paste
    70 g
  • salt
    1 tsp
  • sugar
    1 tsp
  • dried oregano or dried mixed herbs
    1 tsp
  • water
    500 g
  • Vegetable stock paste (see Tip)
    1 tbsp
  • pouring (whipping) cream
    100 g
  • fresh basil leaves plus extra for garnishing
    2 - 4
  • fresh parsley leaves only
    1 sprig

Difficulty

easy

Nutrition per 1 portion

Sodium 912.7 mg
Protein 2.5 g
Calories 864.3 kJ / 205.8 kcal
Fat 16.8 g
Fibre 3.3 g
Saturated Fat 7.1 g
Carbohydrates 9.9 g

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