Cream of Tomato Soup




• 1 kg tomato
• 125 ml tomato paste
• ½ litre veal or chicken stock
• 2 onions peeled and finely chopped
• 2 cloves of garlic, peeled and finely chopped
• 2 tbs of finely chopped thyme
• 60 grs unsalted butter
• 60 grs plain flour
• 125 ml crème fraiche
• Salt pepper
• 1 tbs of finely chopped fresh herbs, parsley, sweet basil, chives
• 250 grs of meatball meat


Wash and halve the tomatoes • Melt the butter in a large saucepan and add the tomato paste, tomatoes, onion, garlic and thyme • When soft, add flour and then the stock • Allow to simmer for 20 min. • Puree the soup in a blender or with a hand blender and strain • Stir in the crème fraîche • Season to taste with salt, pepper and the fresh herbs • Add mini meatballs to the soup.

Cream of Tomato Soup