Name Cream of tomato soup


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1 kilo/2 lb tomatoes
2 onions
2 cloves garlic
1/2 litre/1 pint veal or chicken
stock (tub)
2 tablespoons finely chopped
1 small tub creme fraiche
salt and freshly ground pepper
1 tablespoon finely chopped
fresh herbs

Preparation. Wash the tomatoes and cut in two. Peel and finely chop the onion and garlic.
• In a large pan bring the stock, tomatoes, garlic and thyme to the boil and simmer for 20 minutes. To serve. Puree the soup in a food processor or with a masher and stir in the creme frakhe. Season to taste with salt, pepper and fresh herbs.
• Delicious with crispy cheese straws.
Preparation/cooking: approx.
30 minutes
Contains per serving: 620 kJ/149 kcal.
3 g protein, 11 g fat, 10 g carbohydrate
4 servings

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