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🍽️ Tomato Soup with Cream Hearts
172 kcal · 30 min · 4 servings
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Ingredients
- 6 ripe tomatoes
- 1 red bell pepper
- 1 carrot
- 1 onion
- 1 garlic clove
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 2 tbsp paprika powder (sweet)
- 750 ml vegetable broth
- 1 sprig of rosemary
- 1 pinch sugar
- sea salt
- pepper (from the mill)
- 100 ml whipping cream
Instructions
- 1. Wash the tomatoes thoroughly.
- 2. Remove the hard stem area from the tomatoes.
- 3. Cut the tomatoes into small cubes.
- 4. Wash the bell pepper.
- 5. Cut the bell pepper in half.
- 6. Remove the inside of the bell pepper (seeds and ribs).
- 7. Cut the bell pepper into coarse cubes.
- 8. Peel the carrot.
- 9. Peel the onion.
- 10. Peel the garlic clove.
- 11. Dice the carrot, onion, and garlic finely.
- 12. Heat olive oil in a pot.
- 13. Add the bell pepper, carrot, onion, and garlic to the hot oil.
- 14. Sauté the vegetables until translucent.
- 15. Stir the tomato paste into the vegetables.
- 16. Let the tomato paste cook briefly.
- 17. Add the diced tomatoes to the pot.
- 18. Pour the broth into the pot.
- 19. Add the rosemary sprig to the soup.
- 20. Sprinkle paprika powder into the soup.
- 21. Cover the pot with a lid.
- 22. Let the soup simmer gently for approx. 30 minutes.
- 23. Strain the soup through a fine sieve.
- 24. Bring the strained soup back to a boil.
- 25. Check the consistency of the soup.
- 26. If the soup is too thick, add a little more broth.
- 27. If the soup is too thin, let it reduce slightly.
- 28. Season the soup with sugar.
- 29. Season the soup with sea salt.
- 30. Season the soup with pepper.
- 31. Fill the soup into small bowls.
- 32. Whip the cream until stiff.
- 33. Fill the whipped cream into a piping bag.
- 34. Attach a small, smooth nozzle to the piping bag.
- 35. Pipe hearts of cream onto the soup.
- 36. Serve the soup.
- 37. Serve white bread on the side, if desired.
Nutrition per serving
- kcal: 172
- Protein: 3 g · Fett/Fat: 14 g · Carbs: 9 g