Tomato soup with basil & Café de Paris butter

Ingredients for the tomato soup

• 1 kg fresh tomatoes, halved – alternatively, canned peeled tomatoes
• 30 g tomato paste
• 70 g carrot
• 100 g onion
• 1–2 cloves of garlic
• 2 tsp sugar
• 2–3 tsp vegetable seasoning paste – alternatively, vegetable broth
• approx. 100 ml vegetable broth, as needed, especially when used instead of vegetable seasoning paste
• 6 tbsp cold-pressed olive oil
• 2 tsp sea salt
• 1 handful of fresh basil leaves
• freshly ground pepper to taste

For the Café de Paris butter

• 2–3 tsp Café de Paris seasoning
• 1 tbsp lukewarm water
• 100 g room-temperature butter

Preparing the tomato soup

1. Peel and roughly chop the onion and garlic. Also cut the carrot into thick slices.
2. Heat 3 tbsp olive oil in a pot. Briefly sauté the onion, garlic, and carrot. Sprinkle the sugar over them and let it melt briefly.
3. Add the halved tomatoes, tomato paste, vegetable seasoning paste, and sea salt. Bring briefly to a boil, then cover and simmer on low heat for 20 minutes.
4. Add the basil and the remaining 3 tbsp olive oil. Let the tomato soup simmer for another 10 minutes.
5. Blend the soup until smooth using an immersion blender. If needed, gradually add a little vegetable broth (liquid) until the desired consistency is reached.
6. Season with salt, freshly ground pepper, and a little sugar if needed. Garnish with fresh basil leaves.

Preparing the Café de Paris butter

1. Mix the Café de Paris seasoning with 1 tbsp lukewarm water and let it sit briefly.
2. Then thoroughly mix the seasoning mixture into the room-temperature butter.
3. Serve the Café de Paris butter with toasted bread and enjoy it together with the warm tomato soup.

Enjoy our favorite tomato soup!