ReceptnaptárTomatensuppe (homemade tomato soup with basil and cream)
Tomatensuppe is a popular, light soup in German home cooking and restaurants, which many people link to childhood weekdays. Made at home from ripe tomatoes, it tastes sweet and round. With toasted bread or cheese toast it is a complete meal.
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Method
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- Fry the onion and garlic in the oil for 3-4 minutes.
- Add the tomato purée and fry for 1 minute.
- Add the chopped tomatoes, stock and sugar.
- Bring to the boil, then cook for 20-25 minutes until the tomatoes fall apart.
- Blend smooth with a hand blender and strain if needed.
- Stir in the cream and season with salt and pepper.
- Sprinkle with basil and serve with toast.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use ripe, flavourful tomatoes, or good-quality tinned tomatoes.
- A pinch of sugar balances the acidity of the tomatoes.
- Stir in the cream at the end so it does not curdle.
Frequently asked questions
With rice?
The German version often contains cooked rice or pasta as a soup garnish.
Can it be frozen?
Without the cream, yes.
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- Deutsche Gulaschsuppe (German goulash soup)
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- Hochzeitssuppe (wedding soup with meatballs, egg custard and asparagus)
- Käse-Lauch-Suppe (cheese and leek soup with minced meat)
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