Ingredients for 4 people:
1 kg tomatoes
1 onion
1 tablespoon olive oil
1 clove of garlic
2 tsp. fresh oregano leaves
1 tablespoon tomato paste
1 glass (400 ml) vegetable stock
salt, ground pepper
150 g cocktail tomatoes
150 g crème fraîche
1 tablespoon balsamic cream
Preparation:
1. Score the tomatoes crosswise, scald with boiling water for 1-2 minutes, drain and rinse with cold water. Peel tomatoes and cut coarsely into pieces.
2. Peel and dice onion. Heat olive oil in a pot. Sauté onion until translucent. Peel garlic and add. Add oregano and tomato paste and stir in. Add the tomatoes and pour in the vegetable stock. Cover and simmer for 15 minutes. Season with salt and pepper.
3. Rinse and halve or quarter the cocktail tomatoes. Mix crème fraîche with balsamic cream. Add the cocktail tomatoes to the soup. Season the soup with freshly ground pepper and a dab of balsamic crème fraîche. Serve.
Preparation time approx. 35 minutes
Per serving approx.:
Calories: 214
Joule: 903
Protein: 3,6 g
Fat: 18.1 g
Carbohydrates: 8 g
(FoodCentrale by ddp images)
