Ingredients:
1 liter vegetable broth
500g tomatoes
40g butter
40g flour
4 tablespoons sunflower seeds
1 chili pepper
pepper
Salt
Thyme or basil
sour cream
4 lemon slices
hot water
Pot
Pan
possibly a blender
Preparation:
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!