A combination of tomato puree, chopped tomatoes, and heavy cream. Pair this up with a toast or serve with basil leaves and croutons for a flavorful appetizer.
Ingredients
1 EA onion
2 CLOVES garlic
2 TBSP olive oil
2 TBSP tomato puree
1 TSP sugar
28 OZ / 800 G canned chopped tomatoes
1 EA vegetable stock cube
3.5 OZ / 100 ML heavy cream
1 TSP salt
1 TSP pepper
Directions
Peel onions and garlic. Quarter the onions and add both to the mixing bowl. Chop for 8 seconds / speed 6. Use the spatula to scrape down the sides of the bowl.
Add olive oil to the mixing bowl, then remove the measuring cup and cook using the sauté mode for 4 minutes / 250°F|120°C / speed 1.
Add the tomato purée and sugar to the mixing bowl. Remove the measuring cup and sauté for 1 minute 30 seconds / 212°F|100°C / speed 1.
Add the chopped tomatoes and vegetable stock cube. Cook the soup for 15 minutes / 195°F|90°C / speed 1.
Add the heavy cream to the mixing bowl along with some salt and pepper. Blend the soup with the measuring cup inserted for 30 seconds / speed 8.
Enjoy your soup!
Recipe Note
TIP:
If your soup is too thick, you may want to add some water at the end to loosen it up.
