Recipe for 4
1 onion, finely chopped
1 small potato, finely chopped
2 tablespoons olive oil
1g fresh tomatoes, preferably very ripe, grated
1 cup of fresh milk
1 vegetable stock cube
2 tablespoons of chopped fresh basil
1/3 cup fresh cream
1/3 teaspoon salt
1/2 teaspoon ground black pepper
1/3 teaspoon ground cinnamon
Heat the olive oil in a large pot t and lightly sauté the potato and the onion until they soften.
Add the grated tomatoes, to the potato and onion, and sauté for 5 minutes. Remove the pot from heat and let it cool for 5-7 minutes.
Then add the milk and all other ingredients apart from the fresh cream. Allow to simmer for 15 minutes. If the mixture is too thick add a little water.
Allow the soup to cool slightly, and then pour into a blender or a food processor and process until smooth. In case you don’t have a blender, push the soup through a sieve with the back of a wooden spoon.
Add a little bit of cream to the soup, and stir. Bring the soup back to the pot and reheat.
Serve into soup bowls with some crusty bread. Enjoy!
Tip: You may also try cream of mushrooms.....delicious!!!