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87 kcal
75 min.
Tomato cream soup with skyr and basil

Recipe for Tomato cream soup with skyr and basil

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x portion

NaN g

87 kcal

x g

0 kcal

86.6
Calories
2.5g
Prot.
6.3g
Fat
5.9g
Carbs

Ingredients (servings):

5

Converted ingredients are going to appear on the shopping list

  • Vegetable broth2× cup (480 g)
  • Tomatoes Whole Peeled, canned1× portion (400 g)
  • Skyr, Icelandic yoghurt75 g
  • Olive oil3× tablespoon (30 g)
  • Garlic2× clove (10 g)
  • Salt2× teaspoon (6 g)
  • Basil, fresh1× leaf (3 g)
  • Pepper, black0.5× pinch (0.5 g)
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How to make Tomato cream soup with skyr and basil

  1. 1. In a pot, sauté chopped or crushed garlic in olive oil.

  2. 2. Then add canned tomatoes and continue sautéing.

  3. 3. Pour in the vegetable broth, bring to a boil, reduce the heat, and cook for about 10 minutes.

  4. 4. Blend the soup into a creamy consistency. Season to taste with salt and pepper.

  5. 5. Serve with a dollop of Skyr and garnish with a basil leaf.

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