Provence tomato soup with cream cheese - creamy and aromatic
From our last holiday in Provence, I brought a delicious recipe for tomato soup. This soup is very easy to cook but tastes a dream. The recipe is sufficient for four people. Now that fresh tomatoes are fresh in winter and are close to zero in terms of flavor, I take out passed tomatoes from the Tetra pack. They are processed immediately after harvest, guaranteeing all the vitamins and full taste.
That's how it works:
Chop two onions, sauté in oil and squeeze two cloves of garlic (preferably more). One bunch of green greens (or two packets of TK greens), one to two pitted chilies and two tablespoons of tomato paste to sauté. Anyone who wants to can with some Pastis (or Ouzo or if necessary also Metaxa, who likes it a bit gentler, takes white wine) and a pack of passed tomatoes to deglaze. Simmer briefly, then pour in one and a half liters of broth. Approximately Simmer for 20 minutes. Allow to cool slightly and then purée very finely. Stir half a whole packet of cream cheese (200 g, double cream) with the blender.
Put the pan back on the stove and reheat, but do not cook. Tasting with salt, pepper and - most importantly - sugar. In addition, of course, there are plenty of herbs: thyme, rosemary, savory, lovage and oregano. Who wants to make it easy, takes herbs of Provence.
To avoid any discussion (I know there are people who literally jump on this topic!): Of course, when children eat, I leave out the alcohol in the soup. But every adult gets a dollop of cream or sour cream with Ouzo or Pastis (I hope I write right!) On the soup. And the kids too - alcohol-free, cream or sour cream without added alcohol!
