Ingredients:
1 kg of ripe tomatoes
1 onion, finely chopped
1/2 cup cream or coconut milk (optional)
1/4 cup fresh basil, finely chopped
Salt and freshly ground black pepper to taste
Parmesan or other hard cheese to serve (optional)
Bread croutons or croutons to serve (optional)
Instructions:
Tomato Preparation:
Prepare the tomatoes by removing the stems from the surface of the tomatoes. Then cut the tomatoes into quarters.
Preparing the soup:
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and fry for about 5 minutes, until the onion is soft and translucent.
Add the chopped garlic and fry for another 1 minute, until fragrant.
Add the tomatoes to the pot and cook them along with the onion and garlic for about 10 minutes, stirring occasionally, until the tomatoes are soft.
Return the soup to the pot over medium heat. Add vegetable broth or water to achieve your desired soup consistency.
If desired, add cream or coconut milk to cream the soup. Add fresh basil and stir to combine.
Seasoning and serving:
Add salt and pepper to taste. Serve the tomato cream soup hot.
Serve the soup sprinkled with grated parmesan or other hard cheese, if desired, and with bread crumbs or croutons, if desired.
This tomato cream soup with basil is rich in the flavor of ripe tomatoes and aromatic basil, making it a great choice for both cold fall evenings and warm summer days.
