Potato Tomato Soup

Ingredients

• 500 g Potatoes
• 4 tomatoes
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Tomato Paste
• 3 tbsp olive oil
• 800 ml poultry broth
• 100 g bacon (diced)
• 2 tbsp basil (freshly chopped)
• 2 tbsp crème fraîche
• Sea salt
• pepper (ground)
• 4 tbsp heavy cream

Instructions

1. 1.

   Peel and dice the potatoes.

2. 2.

   Wash the tomatoes, cut off the stems, and dice them.

3. 3.

   Peel and finely chop the shallot and garlic clove.

4. 4.

   Sauté the potatoes, shallot, and garlic in hot oil. Stir in tomato paste and deglaze with broth. Add tomatoes and simmer on low heat for about 20-25 minutes.

5. 5.

   In a separate pan, cook the bacon cubes until crisp. Drain on kitchen paper.

6. 6.

   Coarsely purée the soup. Mix in crème fraîche and season with salt and pepper. Divide into bowls, top each with a dollop of heavy cream, and sprinkle with bacon and basil before serving.