tomato cream soup

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Make this creamy tomato cream soup with fresh tomatoes a soft taste of cream without packages and bags



Chop the onion and garlic. Heat a little olive oil in a pan. Saute the onion and garlic for a few minutes. Cut the tomatoes into wedges (leave the seeds and watery part).
Add the tomato paste to the onion and garlic and fry for a minute. Add the tomato wedges. Add the sugar, paprika, water and stock cube and bring to a gentle boil. After 10 minutes, use the immersion blender and puree the soup.
Add the cooking cream and stir through. Taste to see if the soup could use some extra salt and pepper. Garnish the soup with some fresh basil and extra cream if desired.

Source: Leukerecepten by leukerecepten-nl.
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