Tomato soup perfumed with cinnamon
soup recipe

Tomato soup perfumed with cinnamon

Tomato soup perfumed with cinnamon

Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Soup
Keyword: easy to make soup recipe, soup recipe, tomato soup
Servings: 8
Cost: $7,5

Ingredients

  • 2 tbsp olive oil
  • 3 shallot, chopped
  • 2 cloves garlic, chopped
  • 150 g button mushrooms, sliced
  • 100 g celery, in pieces
  • 100 g leek, white, chopped
  • 1000 g tomatoes, sliced
  • 3 whole cinnamon sticks
  • 15 leaves basil
  • 1 L vegetable stock
  • 2 dl crème fraîche
  • 2 dlal unsweetened whipping cream

Instructions

  • Heat the olive oil in a large pan and fry the shallots, garlic, mushrooms, celery, and white part of the leek.
  • Add the cinnamon sticks, basil and sliced tomato and simmer over low heat for 10 minutes.
  • Add the vegetable stock and the crème fraîche and continue to simmer for another 20 minutes.
  • Strain the soup through a sieve and season with freshly ground salt and pepper.
  • Beat the cream until it has the consistency of yoghurt, and fold into the soup.
  • If preferred you can mix the soup in a blender until smoothened.

tomato soup time!

Serve your guests this tomato soup once and they will never want tomato soup any other way! The cinnamon highlights the flavors of tomato and basil and is surprisingly at home in this savory dish.

Serving suggestions:

  • As a soup, garnish according to your preference.
  • As an amuse-bouche, e.g. with a topping of celery espuma.
Tomato soup perfumed with cinnamon

Tomato soup perfumed with cinnamon

Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Soup
Keyword: easy to make soup recipe, soup recipe, tomato soup
Servings: 8
Cost: $7,5

Ingredients

  • 2 tbsp olive oil
  • 3 shallot, chopped
  • 2 cloves garlic, chopped
  • 150 g button mushrooms, sliced
  • 100 g celery, in pieces
  • 100 g leek, white, chopped
  • 1000 g tomatoes, sliced
  • 3 whole cinnamon sticks
  • 15 leaves basil
  • 1 L vegetable stock
  • 2 dl crème fraîche
  • 2 dlal unsweetened whipping cream

Instructions

  • Heat the olive oil in a large pan and fry the shallots, garlic, mushrooms, celery, and white part of the leek.
  • Add the cinnamon sticks, basil and sliced tomato and simmer over low heat for 10 minutes.
  • Add the vegetable stock and the crème fraîche and continue to simmer for another 20 minutes.
  • Strain the soup through a sieve and season with freshly ground salt and pepper.
  • Beat the cream until it has the consistency of yoghurt, and fold into the soup.
  • If preferred you can mix the soup in a blender until smoothened.

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