Cream of Tomato Soup with Goat Cheese and Basil

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Cream of Tomato Soup with Goat Cheese and Basil
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
For the pesto
1 handful Basil
1 stem parsley
1 garlic clove
2 tablespoons Pine nuts
2 tablespoons freshly grated Parmesan
olive oil (about 60 ml)
For the soup
800 grams tomatoes
2 onions
2 garlic cloves
2 tablespoons olive oil
150 milliliters Broth
1 pinch sugar
lemon juice
salt
cayenne pepper
also
60 grams Goat cheese
parsley (for garnish)
How healthy are the main ingredients?
tomatoGoat cheesePine nutsBasilParmesanolive oil

Preparation steps

1.

For the parsley, rinse the basil and parsley. Remove the leaves and pat dry. Peel and coarsely chop the garlic. Toast the pine nuts in a dry frying pan until golden brown over medium heat. Remove from the heat, and let cool. Puree with the  basil, parsley, garlic, and cheese in a blender. Slowly incorporate the oil until the desired consistency is reached. Season to taste with salt.

2.

Rinse the tomatoes, remove the cores, and blanch in boiling water. Remove from the hot water, peel, and dice. Peel and chop the onions and garlic. Sauté briefly in the oil, then add the tomatoes. Add the broth and simmer gently for 10 minutes. Season to taste with the sugar, lemon juice, salt, and cayenne pepper. Divide into 4 clean glasses.  Top with the pesto, then sprinkle with the crumbled goat cheese. Garnish with the parsley and serve.