Creamy Tomato Soup
A velvety tomato soup with basil – mild, quick and a favourite on grey days.
- Prep time
- Prep time: 10 min
- Cook time
- Cook time: 20 min
- 4 servings
- 4 servings
- Difficulty
- Easy
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Ingredients
- Tomato2 can
- Onion1 piece
- Garlic1 clove
- Vegetable stock500 ml
- Cream100 ml
- Basil0.5 bunch
- Olive oil2 tbsp
- Sugar1 pinch
- Salt
- Black pepper
Preparation
- 1
Sweat the onion and garlic in the olive oil until translucent, about 3 min. (5 min)
- 2
Add the tomatoes and the vegetable stock and let the soup simmer for 15 min.
- 3
Blend the soup until smooth and stir in the cream. Season with salt, pepper and a pinch of sugar.
- 4
Sprinkle with basil and serve.
What makes this recipe special
The recipe comes first — no long preamble. Down here you'll find real numbers for this exact dish: season, plant diversity, meat in comparison.
In September, Tomato and Onion are in season — fresher and usually cheaper than imported.
Why cooking in season pays offWith 3 different plant species, this recipe brings you closer to the target of 30 plants per week.
Why 30 plants a week?No meat or fish at all — the average meal in Western Europe contains around 60 g.
How mangia shows your balanceThat's this dish — to see how your whole week adds up (plants, meat, season), the mangia balance does the tracking for you, without any counting.
What mangia can doAvg. values: Western European nutrition studies · 30-plant goal: American Gut Project 2018 / ZOE
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