Cream of tomato soup

Cream of tomato soup

4.6 233 ratings

Prep. 10 min

Total 25 min

4 portions

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

Nutrition per 1 portion

Calories 205.8 kcal / 864.3 kJ

Protein 2.5 g

Fat 16.8 g

Carbohydrates 9.9 g

Fibre 3.3 g

Saturated Fat 7.1 g

Sodium 912.7 mg

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Also featured in

The Basic Cookbook 183 Recipes
Australia and New Zealand

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