Carrot and tomato cream soup with potato croutons

Name: Carrot and tomato cream soup with potato croutons
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium onion; 250 g Carrots; 20 g Butter or margarine; 700 ml Vegetable broth (instant); 1 package (500 g) strained tomatoes; 50 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Potatoes; 15 g Herb Butter; 7-10 Tbsp Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 medium onion
250 g Carrots
20 g Butter or margarine
700 ml Vegetable broth (instant)
1 package (500 g) strained tomatoes
50 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Potatoes
15 g Herb Butter
7-10 Tbsp Parsley

Directions

1
Peel and chop the onion. Peel, wash and cut carrots into small pieces. Heat the fat in a pot. Fry onion and carrots in it. Add stock and cook covered for about 10 minutes.
2
Add the strained tomatoes. Puree with the cutting stick of the hand mixer. Stir in cream and season with salt and pepper. Peel potatoes and cut into small cubes. Heat herb butter in a pan and fry the potatoes in it for 3-4 minutes at medium heat until golden brown.
3
Drain the potato croutons on kitchen paper. Heat soup again briefly and fill into bowls. Serve sprinkled with croutons. Garnish as desired with chopped parsley and a parsley leaf.