Light tomato soup

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 1 can(s) (850 ml) Tomatoes
  • 1 medium onion
  • 1-2 Garlic cloves
  • 2-3 stem(s) fresher or
  • 1/4 TEASPOON dried. Tarragon
  • 1 TABLESPOON Oil (e.g. olive oil)
  • 1-2 TABLESPOONS Tomato paste
  • 7-10 Tbsp salt, black pepper
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp Sugar
  • 4 tsp (approx. 40 g) Fresh cream

Directions

  1. 1

    Mash the tomatoes. Peel onion and garlic, dice finely. Wash tarragon, shake dry and chop finely, except for a few leaves for garnishing

  2. 2

    Heat the oil in a pot and sauté the onion and garlic. Add tomato paste and finely chopped tarragon and sauté. Deglaze with the pureed tomatoes and bring to the boil. Season to taste with salt, pepper, paprika and a little sugar

  3. 3

    Serve the soup with a dollop of crème fraîche. Sprinkle with pepper and garnish with the remaining tarragon

Nutrition Facts

KCAL
100 kcal
CARBS
7 g
FATS
6 g
PROTEINS
3 g

Categories & Tags

AppetizerMain dishSoups