Recipe Creamy Tomatosoup

Creamy Tomatosoup

creamy tomato soup with basil

 

 Ingredients for 4 persons

-   50 g butter

-   350-500 gr ripe fresh tomatoes

-   350-500 gr canned whole tomatoes

-   850-1000 ml hot vegetable broth (instant as well possible)

-   50-80 gr ground almonds

-   100-150 ml fresh milk

-   100-150 ml cream

-   2 spoons white sugar

-   2 spoons minced  basil 

-   salt and pepper

Preparation

1.  First heat the butter in a big pot and fry the fresh tomatoes adding a little salt and pepper

     until the skin starts to peel off, then add the canned whole tomatoes.

2.  after 5-10 minuttes shred all the tomatoes in a food precessor (including the tomatoskin)

food processor

3.  after this put all the shredded tomatoes back  

     to the pot and add the vegetable broth and let the soup  

     cook for about 10 minutes. 

4.  Meanwhile roast the ground almonds in the baking oven. Be 

     carefull, when they start to get brown they tend to be burnt  
     very quickly.

5.  Add the roasted almonds to the soup.

6.  Add the milk and let the soup heaten again under stiring.

7.  Finally join the cream and add some seasoning to Your taste.

8.  Then distribute the soup to the plates. Add some additional  
     cream (must not be whipped) and "spread" it a litle with a      
     fork   (picture above).

9.  The surface can be illustrated with the minced basil

Good appetite!