Red Gold Tomatoes From Europe
Always With You

preserved at their peak, ready to use

Cream Of Tomato Soup


1 hour






900g canned whole peeled tomatoes
extra virgin olive oil, as needed
a sprig of basil
1 clove of garlic
salt, to taste

To garnish
½ glass of fresh pouring cream


Crush the whole peeled tomatoes with a fork.

Heat the extra virgin olive oil in a skillet with a peeled clove of garlic.

Add the tomatoes, mix well and let them cook gently for a few minutes.

Add the sprig of basil.

Salt and cover. Leave to simmer for about 30 minutes.

Remove the basil and garlic and puree with a hand blender.

Let it simmer for another 25 minutes to thicken.

Turn off the heat and let the soup cool a little.

Serve in individual bowls with a swirl of fresh cream, a few basil leaves and croutons.

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