Tomato cream soupBack to recipes
Fry finely chopped onion and garlic in olive oil in a saucepan with a thick bottom.
Rinse the tomatoes with boiling water, carefully remove the skin, coarsely chop, add to the pot and stew for 5 minutes.
Slightly cool the soup and whip with an immersion blender.
Pour onto plates and add 3 tablespoons of crème de menthe to each plate. Sprinkle with the herbs before serving.