German cuisine · Soups & Stews

German Tomato Soup

Creamy soup of ripe tomatoes and sautéed onions, finely puréed and served with basil and a swirl of cream.

Ingredients · for 4 servings

• 1 kg ripe tomatoes
• 2 onions
• 2 cloves garlic
• 1 tbsp tomato paste
• 700 ml vegetable stock
• 1 bunch basil
• 150 ml cream
• 3 tbsp olive oil
• 1 tsp sugar
• Salt, pepper

Instructions

1. Score the tomatoes crosswise, blanch for 30 sec. in boiling water, peel and roughly dice; finely chop the onions and garlic.
2. Heat the olive oil in a large pot and sauté the onions over medium heat for 5 min. until translucent, then add the garlic and sauté for 1 min. more.
3. Add the tomato paste and roast for 2 min., until it darkens and smells sweeter – this takes the sharp edge off its acidity.
4. Add the tomatoes and sugar, pour in the vegetable stock and let reduce uncovered over medium heat for 20 min.
5. Purée the soup very finely with an immersion blender and, if it should be perfectly smooth, pass it through a sieve; season with salt and pepper.
6. Whip the cream to soft peaks, ladle the soup into bowls, top each with a dollop of cream and sprinkle with picked basil leaves.