Tomato Cream Soup with Goat Cheese and Basil

Ingredients

• 1 handful basil
• 1 stalk Parsley
• 1 clove garlic
• 2 tbsp pine nuts
• 2 tbsp freshly grated Parmesan
• Olive oil (about 60 ml)
• 800 g tomatoes
• 2 onions
• 2 cloves garlic
• 2 tbsp olive oil
• 150 ml broth
• 1 pinch sugar
• Lemon juice
• Salt
• Cayenne pepper
• 60 g goat fresh cheese
• parsley (for garnish)

Instructions

1. 1.

   Wash the basil and parsley for the pesto, remove leaves from stems and pat dry. Peel the garlic and roughly chop it. Toast the pine nuts in a pan without oil over medium heat until golden brown, then let cool. Blend the basil, parsley, garlic, and goat cheese quickly in a blender while adding olive oil until a smooth pesto forms. Season with salt.

2. 2.

   Wash the tomatoes, cut off the stem ends, blanch them hot, shock to cool, peel, and dice. Peel and dice the onions and garlic. Sauté briefly in hot oil, then add the tomatoes. Pour in the broth and simmer gently for about 10 minutes while stirring occasionally. Taste and season with sugar, lemon juice, salt, and cayenne pepper. Rinse four glasses hot and fill them with soup. Spoon the pesto over the soup and sprinkle with crumbled goat cheese. Garnish with parsley and serve.