White tomato soup with croutons and basil

Recipe for 2 persons

Time required

Preparation: 30 minutes
Cooking: 5 minutes

Ingredients

500 g tomatoes or 6 medium-sized tomatoes
2 sprigs of basil
½ clove of garlic
2 slices of dry bread
A little olive oil
50 g whipping cream
Salt, sugar, pepper

How to make it

• Wash the tomatoes and chop into six.
• Pluck the basil leaves off. Roughly chop the stems and add to the tomatoes.
• Season tomatoes with some salt and sugar.
• Add the garlic to the tomatoes.
• Blend the tomatoes with the ingredients until you are left with small pieces.
• Place the tomatoes in a straining cloth or a clean kitchen towel.
• Leave to strain for approx. 15 minutes at room temperature and collect the strained, clear tomato broth.
• Boil the tomato broth and reduce a little.
• Finally, add the whipping cream and season the soup.
• Tear the dry bread into bite-sized pieces and toast in an oven at 180 °C with top and bottom heat for approx. 4 – 6 minutes.
• Garnish with the basil leaves, olive oil and croutons.

Expert tips and tricks

The longer the tomato broth is reduced, the sourer it will become. Then the soup/sauce is the perfect accompaniment for fish and seafood.