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Tomato cream soup
Easy soup to cook.
- 1 tbsp Butter
- 1 Chopped onion
- 2 cloves Crashed garlic
- 1 Peeled and chopped potato
- 1 Bay leaf
- 900 ml Vegetable stock
- Salt (to taste)
- Pepper (to taste)
- Parsley (to taste)
Heat oil in a deep saucepan.
Add onion, garlic. Cook for 3-4 minutes, until soft.
Add potatoes, chopped tomatoes, bay leaf, vegetable stock.
Bring to a boil, reduce heat, cover and cook for 20 minutes, until the potatoes are soft.
Remove bay leaf.
Remove from heat, cool slightly.
Puree the soup, season to taste with salt,pepper and parsley.
