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Tomato Cream Soup

This tomato soup is passed through a sieve, to get a fine cream. Flavored with garlic, thyme, and fresh basil, this is the perfect dish for a light dinner.
This tomato soup is passed through a sieve, to get a fine cream. Flavored with garlic, thyme, and fresh basil, this is the perfect dish for a light dinner.

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Ingredients

1 pound cherry tomato
2 tablespoons of olive oil
salt
3 garlic cloves, diced
fresh thyme sprigs
1 onion, diced
1 celery stick, chopped
1 leek, white-part only, chopped
1 tablespoon tomato paste
10 fresh basil leaveses
10 ounces of canned tomatoes
1 ½ cups of vegetable stock
fresh parsley, chopped
pepper

Ingredients

Steps

1
Done

Preheat the oven to 430˚F/220˚C.

2
Done

Add the cherry tomatoes to a baking dish. Drizzle olive oil, sprinkle salt, add the garlic, and fresh thyme. Move to the oven and roast for 10 minutes.

3
Done

Heat 1 tablespoon of olive oil into a skillet. Add the onion, celery, and leek. Stir, cover the skillet, and cook on low heat until they are soft.

4
Done

Add the tomato paste, fresh basil, canned tomatoes, roasted tomatoes, and vegetable stock. Cover and simmer for 20 minutes.

5
Done

Add fresh parsley, cover again and simmer for 5 more minutes.

6
Done

When the vegetables are cooked through, pass them through a strainer by pressing down with a spatula or spoon. Season the soup with pepper before serving it.

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Nutritional Chart

327 kcal
Calories
11 g
Protein
17 g
Fat
38 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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