Creamy Tomato Soup
40 min
Under an hour
Roman Vaněk
Preparation method
Peel and roughly chop the onion. Clean the celery and carrot and cut them into 1 cm cubes. Peel the garlic and crush it with the flat side of a knife.
In 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.
Then 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 blend everything thoroughly.
Chef's 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.
Ingredients
Nutritional values
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