Tomato Cream Soup with Pasta

Ingredients

• 1 kg fully ripe tomatoes
• 1 onion
• 1 Garlic clove
• 1 EL Butter
• 1 EL flour
• Salt
• black pepper (ground)
• 1 TL sugar
• 150 ml dry red wine
• 200 g cooked soup pasta (e.g., mini farfalle)
• Basil
• 4 EL cooked peas
• 2 smaller tomatoes (cut into wedges)

Instructions

1. 1.

   Wash and quarter the tomatoes, peel and clean them, then bring to a boil with 500 ml water and simmer covered over low heat for about 10 minutes.

2. 2.

   Peel and finely dice the onion and garlic. Puree the tomatoes and strain through a sieve. Heat butter in a pot, sauté the onion and garlic briefly, dust with flour and cook until lightly browned. Gradually add the pureed tomatoes, bring to a boil, and season with salt, pepper, and sugar. Add wine and pasta and heat through. Serve garnished with peas, tomato wedges, and basil.