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White tomato soup with croutons and basil


Refreshing when enjoyed cold and warming on cool evenings.

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.