Tomato cream soup

Name: tomato cream soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 toe garlic; 1 onion; 6 el extra virgin olive oil; 400 g tomato cubes tin 400 g; 200 ml tap water; 1 el pine nuts; 1 el grated Parmesan cheese; 15 g fresh basil container 15 g; 125 ml fresh cream; 250 g Cherry tomatoes; 4 tl creme fraiche

Creamy tomato soup with cherry tomatoes and homemade green pesto.

1 el grated Parmesan cheese
15 g fresh basil container 15 g
125 ml fresh cream
250 g Cherry tomatoes
4 tl creme fraiche

Kitchen Stuff

1 food processor
1 blender

Directions

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.
Add the tomatoes and the water. Let the soup cook for 20 minutes on low heat.
Puree the rest of the garlic, the pine nuts and the cheese in the food processor into a pesto.
Add the oil and leaves of the basil and purée briefly.
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.
Divide the soup over plates or bowls and scoop the pesto. Grind a little pepper over the crème fraiche and serve with the soup.