Basil Tomato Soup



  • 4 tomatoes
  • 3 tablespoons of olive oil
  • 1 onion
  • 1 clove of garlic
  • 1 cup of tomato juice
  • 4 glasses of water
  • 80 ml cream
  • ½ cup finely chopped basil
  • 2 tablespoons of grated Parmesan cheese
  • Black pepper
  • Salt

Peel and dice the tomatoes. Chop the onion. Finely chop the garlic.
Fry the onion and garlic in olive oil until golden brown. Add the tomatoes and fry for another 7-8 minutes.
Add tomato juice, water and half of the basil and cook for 25 minutes on low heat by closing the lid of the pot. Puree the mixture with a blender.
Return the saucepan to the stove, add the cream and boil for another 5 minutes, then add the salt, pepper and the remaining basil.
Divide the soup into bowls and serve hot by adding parmesan cheese and basil leaves.


 

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