Romantic, aromatic, seductive and so elegant, this simple paring of cold soups makes a great presentation and treat for lovers of great food.

Cream of Tomato and Basil Cream Soup

Cream of Tomato and Basil Cream Soup
Recipe type: Soups and Stews
Serves: 4
  • 1 leek, white part only, thinly sliced
  • 1 clove of garlic, peeled and minced
  • 1 medium onion, peeled and thinly sliced
  • 4 Tablespoons olive oil
  • 4 large tomatoes, peeled and chopped
  • 4 Cups chicken stock
  • 5 Tablespoons tapioca
  • 1 Cup light cream
  • 1 bunch of basil
  • 1 Tablespoon quick tapioca
  • salt and pepper
  • Garnish
  • 2 ounces toasted baguette rounds rubbed with garlic
  • 1-2 Tablespoons pesto
  1. Sweat the leek, garlic and onion in olive oil.
  2. Liquify the mixture in a blender with the tomatoes and chicken stock. Season with salt and pepper. Cook the mixture in a saucepan.
  3. When it comes to a boil, sprinkle in the tapioca and cook for 15 minutes. Cool thoroughly.
  4. Once the tomato soup is cooled, bring the cream to a boil in a separate pot. Add the basil and quick tapioca and cook for 2 minutes while stirring with a whisk. Puree until smooth and creamy.
  5. Chill the 2 mixtures for at least 2 hours.
  6. Pour the tomato soup into large glasses, cover with basil cream and garnish with fresh basil.
  7. Serve the soup with garlic croutons spread with pesto.
A few drops of Tabasco to added the tomato soup will give it a spicier flavor.
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