Tomato Basil Cream Soup

First, peel the tomatoes. The best way to do this is to score the tomatoes crosswise at the bottom.

Bring water to a boil and put the tomatoes in for a few seconds. Lift out with a strainer and rinse with ice-cold water. This will cause the tomatoes to skin almost by themselves, and the skins will peel off quite easily.

Use the boiling water to prepare the vegetable stock. Cut the tomatoes into quarters, heat the butter in a pot and sauté the tomatoes in it.

Add the coriander and deglaze with vegetable stock. Once the tomatoes are cooked soft, enrich the soup with whipped cream and puree.

Strain the tomato soup through a sieve, season with salt and pepper and garnish with basil leaves and serve the soup.

Preparation Tip:

Spread a few croutons over the soup just before serving. Garlic lovers can also toast the bread cubes in garlic oil or butter until crispy.

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