Tomato soup with fresh basil and cream
6 servings
75 minutes
Tomato soup with fresh basil and cream is a delicate and aromatic dish that embodies the warm southern flair of Spanish cuisine. Its roots are believed to trace back to traditional peasant recipes where the simplicity of ingredients combined with rich flavor. The velvety texture achieved by adding cream harmonizes with the freshness of basil, creating a refined gastronomic delight. This soup is an ideal option for a cozy family dinner, especially on cool days. Its rich tomato flavor, slightly sweetened with sugar and enhanced by spicy notes of garlic and pepper, pairs perfectly with crispy croutons and melted cheese. Serve it hot to fully reveal the depth of flavor nuances!
1
Melt the butter in a pot. Add onion and carrot, cook for 10 minutes. Add garlic and cook for another minute. Then add tomatoes, sugar, tomato paste, basil, chicken broth, salt and pepper. Bring to a boil. Reduce heat to low and cook uncovered for 30-40 minutes.
- Butter: 6 tablespoons
- Onion: 2 pieces
- Carrot: 2 pieces
- Garlic: 3 cloves
- Pelati (whole peeled tomatoes): 5 piece
- Sugar: 1.5 teaspoon
- Tomato paste: 1 tablespoon
- Basil: 17 g
- Chicken broth: 3 glasss
- Sea salt: 1 teaspoon
- Ground black pepper: 2 teaspoons
2
Remove the pot from the heat. Blend with a blender. Pour in the cream and mix. Heat the soup, but do not boil.
- Cream 20% fat: 0.8 glass
3
Serve with croutons and cheese. Bon Appetit!!
