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Cream of tomato soup

Cream of tomato soup


1 liter vegetable broth

500g tomatoes

40g butter

40g flour

4 tablespoons sunflower seeds

1 chili pepper



Thyme or basil

sour cream

4 lemon slices

hot water



possibly a blender


Blanch the tomatoes in boiling water in a pot and then peel off the skin. Then cut the tomatoes into fine cubes. Finely chop thyme or basil.

Heat the butter in a saucepan, add the flour and fry lightly. Fill with the vegetable broth and let it cook. Now add the diced tomatoes and cook. Stir well, mix with the hand blender if necessary. Season the soup with pepper, salt and chili and season to taste.

Now roast the sunflower seeds in a pan. Pour the soup into deep plates and place a lemon slice in each of the tomato cream soup, then add the sour cream and sunflower seeds. Finally, sprinkle thyme or basil on top and enjoy.

Bon appetit!

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