← All recipes

🍽️ Creamy Tomato and Carrot Soup with Fresh Basil

179 kcal · 30 min · 4 servings

Ingredients

• 500 g ripe tomatoes (e.g. cherry tomatoes)
• 1 shallot
• 1 clove of garlic
• 2 carrots
• 2 tbsp olive oil
• 1 tsp sugar
• 2 tbsp tomato paste
• 750 ml vegetable broth
• 100 ml whipping cream
• 3 sprigs basil
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the tomatoes and cut them in half.
2. 2. Peel the shallot, the garlic, and the carrots.
3. 3. Cut the shallot, garlic, and carrots into small cubes.
4. 4. Heat oil in a pot.
5. 5. Sauté the carrot, shallot, and garlic cubes in the hot oil until translucent.
6. 6. Sprinkle the sugar over the vegetables.
7. 7. Let the vegetables caramelize slightly.
8. 8. Stir in the tomato paste and cook it briefly.
9. 9. Add the halved tomatoes to the pot.
10. 10. Pour in the broth.
11. 11. Bring the soup to a boil.
12. 12. Reduce the heat and let the soup simmer covered for about 15 minutes.
13. 13. Wash the basil and shake it dry.
14. 14. Pluck the basil leaves from the stems.
15. 15. Chop the basil leaves finely.
16. 16. Stir the cream into the finished soup.
17. 17. Fold in one tablespoon of the chopped basil.
18. 18. Puree the soup finely with a hand blender.
19. 19. Strain the soup through a fine sieve.
20. 20. Check the consistency.
21. 21. Let the soup reduce further if needed.
22. 22. Add a little more broth if needed.
23. 23. Season the soup with salt and pepper.
24. 24. Distribute the soup onto bowls.
25. 25. Garnish the soup with the remaining fresh basil.
26. 26. Serve the soup with freshly toasted white bread.

Nutrition per serving

• kcal: 179
• Protein: 3 g · Fett/Fat: 13 g · Carbs: 11 g