Tomato Cream Soup with Basil

Ingredients

• 600 g ripe tomatoes
• 1 tbsp vegetable broth (instant)
• 1 Shallot
• 1 tbsp butter
• Basil
• Salt
• Pepper (freshly ground)
• 200 g heavy cream

Instructions

1. 1.

   Wash the tomatoes, dry them, blanch, peel and chop into small pieces. Peel the shallot, finely chop it and sauté in a pot with hot butter for 3–4 minutes until translucent. Add the tomatoes and continue to sauté; add water and broth, stir, cover and simmer for about 20 minutes.

2. 2.

   Puree the soup and season with salt and pepper. Whip the cream until stiff peaks form and fold two thirds of it into the tomato soup. Ladle the soup into bowls or cups and top each serving with a dollop of whipped cream.

3. 3.

   Wash the basil, shake off excess water and pluck the leaves. Garnish the tomato cream soup with basil leaves and serve with toasted baguette slices.