Buy all ingredients right below the recipe
Ingredients
- 1.2 kg canned peeled tomatoes
- 100 g carrots
- 100 g celery
- 60 g onion
- 80 g olive oil
- 60 g chilled butter
- 100 ml cream, min. 31%
- 2 cloves garlic
- 8 basil leaves
- 1 g freshly ground pepper
- 1 g salt
- 10 g sugar
Steps
- 1Peel the onion and chop it coarsely. Peel the celery and carrots, cut them into approximately 1 cm cubes. Peel the garlic and crush it with the flat side of a knife.
- 2In a pan, heat about 60 g of oil over medium heat. Add the carrots and celery and sauté them for 3 minutes, stirring frequently. Add the garlic and sugar and cook for 1 minute, stirring constantly. Add the onion and sauté for 5 minutes. Add the tomatoes, then season with salt and pepper. Mix well and cook uncovered for 10 minutes over medium heat.
- 3Then tear the basil leaves into the soup, pour in the cream and cook for another 5 minutes. Remove from heat and add the remaining oil, the cold, diced butter, and mix everything thoroughly.
- 4Strain the soup through a sieve, season with salt to taste and stir. Drizzle one tablespoon of olive oil over each serving and garnish with basil leaves.
- 5You can also blend the soup in portions with a hand blender, then strain it. Alternatively, you can thicken the soup by adding 200 ml of boiling water to the cream.
