Name: Creamy Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 portions
Ingredients: 500 ml passata; 1 tin peeled tomatoes; 2 tablespoons tomato paste; 1 pc onion; 2 cloves garlic; 30 g butter; 1 tablespoon olive oil; 500 ml vegetable broth; 150 ml cooking cream; 1 tablespoon plain flour; 1 pinch sugar; basil; salt; ground pepper

Ingredients

4portions

For the Soup

500 mlpassata

1 tinpeeled tomatoes

2 tablespoonstomato paste

1 pconion

2 clovesgarlic

30 gbutter

1 tablespoonolive oil

500 mlvegetable broth

150 mlcooking cream

1 tablespoonplain flour(Optional)

1 pinchsugar

basil(for decoration)

salt(to taste)

ground pepper(to taste)

Step by step process

Base and Sautéing

1
For the tomato soup, soften the finely chopped onion in butter with a tablespoon of olive oil in a large pot. Sauté it slowly for 8 minutes, until it starts to sweeten and turn golden.
2
Add the pressed garlic. Sauté it with the onion for just a minute, so it perfumes the fat without turning bitter.
3
Stir in the tomato paste and let it cook down in the pot for a minute. It darkens slightly and loses its raw acidity, which makes the soup sweeter and rounder in flavor.

Cooking and Seasoning

4
Pour in the passata, the peeled tomatoes with their juice, and the hot vegetable stock. Crush the tomatoes with a wooden spoon into smaller pieces and bring to a gentle simmer.
5
If you want a thicker soup, whisk the flour into a little cold stock and pour it into the pot. Simmer over low heat for 15 minutes, so the flavors come together and the roux thickens.
6
Blend the soup smooth with an immersion blender. Lower the heat, stir in the cream, and don't let it boil hard, or it may curdle. Season with salt, pepper, and a pinch of sugar that balances the remaining acidity of the tomatoes.
7
Pour into bowls and top with leaves of fresh basil. Serve right away. It's best hot and fragrant, with a slice of toasted bread.