Creamy tomato soup | ellesvandenbroek

Creamy tomato soup

  • 1 onion
  • 3 carrots
  • half bunch of basil 
  • 1 clove of garlic
  • 1 teaspoon sambal
  • (possibly a

couple of sundried tomatoes)
  • 2 cans of peeled tomatoes
  • over 1 liter of broth
  • 2 egg yolks
  • cooking cream
  • 1 tbsp (balsamic) vinegar

  • The first step is to stew in oil for 20 minutes (so do not fry) of pieces:

    Onion (1)

    Carrot (3)


    utlets of basil (half bunch)

    Garlic (1 clove)

    Sambal (1 tsp)

    A few sliced sundried tomatoes!

    After you add two cans of peeled tomatoes and make them smaller with your ladle, let it simmer again for 20 minutes!

    Bring it back to a boil with more than a liter of broth!


    Then mash it (in parts) in the food processor or with the


    Fill in an intro text here


    2 egg yolks with 6 tbsp cooking cream and a tbsp. vinegar.

    Mix this in theNOT COOKINGsoup.

    Tastethe soup, add some salt and pepper to taste.

    If the soup is very salty, you can easily add some water!

    Tip: Delicious with a sandwich, some mozzarella, tomato and basil! (= Caprese)

    It looks like a recipe that takes a lot of time, but in the 40 minutes'

    fiddling time 'you can do something else.

    Tip: Like so many soups, the soup is even tastier the next day! So you can store it just fine!

    Tip: From the proteins you can make delicious meruenges with sugar!

    Tip: maybe handy to set a cooking alarm. Not exactly, but if you look a bit like me... you're about an hour later, and your vegetable is still fried.

    Tip: If you have the food processor with blender, rinse it and make a smoothy for dessert! 

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