Ingredients
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 |
Directions
- Chop up the shallots and the garlic
- Heat up oil in a soup pan
- Bake the garlic and shallots until tender
- Cut the tomatoes into quarters and add them with some of the stem to the soup pan
- Season with paprika and basil. Perhaps some pepper and salt
- Add vegetable stock and let it cook gently for 10 minutes
- Mash the ingredients into one mixture
- Pour it into bowls and add the leaves of basil. Stir lightly
- At last add the creme fraiche
Enjoy!
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