There’s nothing like a tasty, homemade tomato soup! Try this bound variant with fresh herbs.
Ingredients
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1 kilo of ripe (soup) tomatoes
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1 onion
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1 carrot
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½ liter vegetable stock
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bunch of parsley
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a few sprigs of thyme
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1 bay leaf
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20 grams of butter
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20 grams of flour
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lemon juice
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pinch of sugar if desired
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4 spoons of cream
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fresh basil
Preparation
- Cut the tomatoes into pieces. Cut the onion and carrot into pieces. Put the tomatoes, onion and carrot together with ½ liter of vegetable stock in a pan and bring to the boil.
- Tie a bunch of parsley together with a few sprigs of thyme and 1 bay leaf. Add this to the soup and let it cook for 10 minutes.
- Remove the bunch of herbs from the soup. Puree the soup with a stick blender.
- Melt the butter in a soup pot. Stir the flour into the melted butter and keep stirring until it forms a ball. Press the ball flat on the bottom of the pan and add about 400 ml of the tomato soup. Beat the butter-flour mixture through the soup with a whisk and continue beating until a bound mass is formed. Now gradually add the rest of the tomato soup.
- Let the soup cook for another 10 minutes and season with salt, pepper, a few drops of lemon juice and a pinch of sugar if desired.
- Serve the soup with a spoonful of half whipped cream and a basil leaf in each plate or bowl.
This is a recipe from www.puurGezond.nl
Number of persons
4 persons
Duration
25 minutes
