Buy all ingredients right below the recipe
INGREDIENTS
- 1.2 kg peeled canned tomatoes
- 100 g carrots
- 100 g celery
- 60 g onion
- 80 g olive oil
- 10 g granulated sugar
- 60 g chilled butter
- 100 ml cream, min. 31%
- 2 cloves garlic
- freshly ground pepper
- salt
- 8 large basil leaves
FOR SERVING
- 4-6 tablespoons olive oil
- basil leaves
INSTRUCTIONS
- 1Peel and roughly chop the onion. Clean the celery and carrots and cut them into 1 cm cubes. Peel the garlic and crush it with the flat side of a knife.
- 2In a saucepan over medium heat, warm 60 g of oil, add carrots, celery, and sauté for 3 minutes, stirring frequently. Add garlic and sugar and sauté for 1 minute, stirring constantly. Add onion and sauté for 5 minutes. Add tomatoes, salt, and pepper, stir, and cook uncovered for 10 minutes over medium heat.
- 3Then tear basil leaves into the soup, pour in the cream, and cook for another 5 minutes. Remove from heat, add the remaining oil, cold butter cut into cubes, and thoroughly blend everything.
- 4Strain the soup through a sieve, season with salt as needed, and stir. Drizzle each serving with 1 tablespoon of olive oil and add basil leaves.
Tip
You can blend the soup in batches in a classic blender and then strain it through a fine sieve.
You can adjust the soup's consistency by adding 200 ml of boiling water to the blended cream.
For preparing the soup, you will need an immersion blender.
For straining, you will need a sieve.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.