Tomato soup


10 min


25 min


Shallots 2
Garlic 2 cloves
Olive oil 2 tbsp
Tomatoes 750 g
Paprika (spice) 2 tbsp
Fresh basil 15 g
Vegetable stock 750 ml
Creme fraiche


  1. Chop up the shallots and the garlic
  2. Heat up oil in a soup pan
  3. Bake the garlic and shallots until tender
  4. Cut the tomatoes into quarters and add them with some of the stem to the soup pan
  5. Season with paprika and basil. Perhaps some pepper and salt
  6. Add vegetable stock and let it cook gently for 10 minutes
  7. Mash the ingredients into one mixture
  8. Pour it into bowls and add the leaves of basil. Stir lightly
  9. At last add the creme fraiche


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