Cream of Tomato Soup

4.39
★★★★
(694 votes)
Total Time Icon
Total time: 5 hours 15 min
Preparation Time Icon
Prep time: 15 min
Rest Time Icon
Rest time: 5 hours
Yield Icon
Enough for 6 people

🍓 Ingredients

200 grams Creme fraiche
1 1/2 kilograms Tomato
1 tube Tomato paste approx. 200 ml
200 grams Cream
8 teaspoons Salt
2 teaspoons Garlic granules
7 teaspoons Oregano rubbed
2 teaspoons Bell pepper white
3 teaspoons Paprika hot
3 teaspoons Bell pepper black
as you like Chives fresh
  Water
as you like Parsley fresh

🍽 Instructions

Put the tomatoes in a pot of boiling water, the tomatoes must be completely covered. As soon as the skin of the tomatoes bursts, remove them, skin them and quarter them. Return the quartered tomatoes to about 1/8 of the boiling water and cook for 10 minutes. Season with 2 teaspoons each of salt, oregano, white pepper and black pepper.

Cook for another 10 min. Now coarsely puree this with a blender and season with 1 tsp.

black pepper and paprika and puree very finely. Add the tomato paste and stir until the paste has dissolved and the soup becomes creamy.

Add the remaining spices. Add finely chopped parsley and finely ‘plucked’ chives to taste. Cook for another 10 minutes. Now add cream and creme fraiche and cook again until the creme fraiche has dissolved. Now serve.


📊 Nutrition Facts

Nutritional values per serving:

Proteins
7 g
Carbs
17 g
Fats
15 g
kcal
231
kJ
966

📝 Recipe Overview


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