Ingredients
- 1 onion
- 2 tbs tomato paste
- 800 g diced tomatoes (canned)
- 500 ml vegetable broth
- 100 ml cream
- salt, pepper
- sugar to taste
- 20 ml gin
- 1 bunch basil (or dill)
Preparation
1. Peel and finely chop the onion, then add it to the pot.
2. Heat the pot on highest level up to the roasting window, switch to a low level and briefly roast the onions.
3. Add the tomato paste and briefly continue to sauté, then add the chopped tomatoes and stock.
4. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 15 minutes in the vegetable area. Add the cream and puree the soup until very smooth. Season to taste with salt, pepper, a little sugar and gin.
5. Finely chop basil (or dill) and stir into the soup.
Tip
- This soup also works great with fresh tomatoes.
This recipe has been tested and approved by AMC.
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