Crema de tomate con albahaca y crème fraîche

Ingredientes

• 2 cans peeled tomatoes (400 g each)
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 700 ml vegetable stock
• 150 ml crème fraîche
• 1 tsp dried oregano
• 1 bay leaf
• Handful fresh basil leaves
• 2 tbsp olive oil
• Salt and pepper to taste
• Pinch of sugar (optional)

Preparación

1. 1

   Heat a splash of olive oil in the soup pot over medium heat. Add the finely chopped onion and cook for 5 minutes until soft and translucent.Add the garlic and cook for another minute. Stir well so the garlic doesn't burn.Add the peeled canned tomatoes, the dried oregano and the bay leaf. Pour in the vegetable stock and bring everything to a boil.Let the soup simmer on low heat for 20 minutes with the lid slightly ajar.Remove the bay leaf. Purée the soup until smooth with an immersion blender or regular blender.Stir in the crème fraîche and season with salt, pepper and a pinch of sugar if the tomatoes are a bit tart.Roughly tear the fresh basil leaves and divide the soup among bowls. Garnish with basil, a drizzle of olive oil and optionally an extra spoonful of crème fraîche. Serve immediately.