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Happyschmoopies
Tomato cream soup
Creamy tomato soup with cherry tomatoes and homemade green pesto.
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Ingredients
Directions
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Cut the garlic finely and chop the onion. Heat the oil in a pan and fry the onion and half of the garlic for 3 minutes.
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Add the tomatoes and the water. Let the soup cook for 20 minutes on low heat.
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Puree the rest of the garlic, the pine nuts and the cheese in the food processor into a pesto.
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Add the oil and leaves of the basil and purée briefly.
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Add the whipped cream to the soup and briefly puree with the hand blender. Add the tomatoes and heat for 5 minutes against the boil. Season with salt and pepper.
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Divide the soup over plates or bowls and scoop the pesto. Grind a little pepper over the crème fraiche and serve with the soup.
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Nutrition
415Calories
Sodium10% DV249mg
Fat60% DV39g
Protein10% DV5g
Carbs3% DV9g
Fiber8% DV2g
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