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Ingredients
Cream of Tomato Soup with Goat Cheese and Basil
- For the pesto
- 1 handful Basil
- 1 stem parsley
- 1 garlic clove
- 2 Tbsps Pine nuts
- 2 Tbsps freshly grated Parmesan
- olive oil (about 60 ml)
- For the soup
- 800 grams Tomatoes
- 2 onions
- 2 garlic cloves
- 2 Tbsps olive oil
- 150 milliliters Broth
- 1 pinch sugar
- lemon juice
- salt
- cayenne pepper
- also
- 60 grams Goat cheese
- parsley (for garnish)
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.
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.