Tomato soup with ham

cream-tomatoes1 tin (850 ml) tomatoes, 1 onion,
1 clove of garlic,
1 spoon of butter or margarine,
1 a glass of vegetable broth (instant),
salt, pepper,
1 a small bunch of basil (or half a teaspoon of dried basil),
slices (10 day) cooked ham,
1/2 container (10 day) heavy cream

Take two tomatoes out of the tin, cut into cubes. Mix the rest thoroughly in the pickle. Peel the onion and garlic. Dice the onion into small cubes, press the garlic through the press. Heat the fat in a pot, glaze the shredded vegetables. Add the broth and mixed tomatoes, Cook 5 minutes. Season with spicy salt and pepper.

Rinse the basil, dry it. Tear off the leaves from the stems, cut into strips. Cut the ham into strips. Put the tomato pieces and half the basil in the soup, heat up briefly. Whip the cream until semi-rigid. Pour the soup into four cups, sprinkle with the ham and the rest of the basil, decorate with blobs of cream.

Preparation time:

20 minutes – 4 portions,

1 portion = 200 kcal