Tomato soup-puree with sour cream and pesto
4 servings
60 minutes
Tomato cream soup with sour cream and pesto is a vibrant dish of European cuisine, combining the rich flavor of tomatoes, the tenderness of sour cream, and the spicy notes of pesto. Its roots lie in Mediterranean culinary traditions where tomatoes play a key role. The velvety texture of the puree is achieved through careful grinding of ingredients, while the balance of sweetness and acidity is reached by adding sugar and spices. Serving with pesto and fresh basil leaves adds sophistication and depth to the soup's flavor. It is an ideal choice for a cozy family dinner or a light lunch that highlights a love for natural ingredients and harmonious flavor combinations.
1
Melt butter in a pot and add finely chopped garlic. Sauté for a minute on low heat. Add chopped sun-dried tomatoes, tomatoes in their juice, broth, and sugar. Season with salt and pepper. Bring to a boil, reduce heat, and simmer for 10 minutes until the tomatoes soften slightly.
- Butter: 1 tablespoon
- Garlic: 2 cloves
- Sun-dried tomatoes in oil: 5 piece
- Tomatoes in their own juice: 1.2 kg
- Vegetable broth: 500 ml
- Sugar: 1 teaspoon
- Basil leaves: to taste
2
Remove from heat and puree with a hand blender, adding half of the sour cream. Add more sugar to taste.
- Sour cream: 150 g
- Sugar: 1 teaspoon
3
Pour into plates and add 1 tablespoon of pesto and sour cream to each. Garnish with basil leaves.
- Pesto: 125 g
- Sour cream: 150 g
- Basil leaves: to taste
