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Creamy Tomato Soup
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- 4 garlic cloves
- 150 g onion, quartered
- 40 g olive oil
- 6 - 8 tsp fine sea salt, to taste
- 3 tsp caster sugar
- 3 tsp dried oregano (optional)
stock cubes (for 0.5 l each), crumbled
or 4 heaped tsp stock paste, homemade
- 3000 g tomatoes, ripe, quartered
- 300 g double cream
- 6 - 12 fresh basil leaves
- 2 - 4 sprigs fresh parsley, leaves only
- per 1 portion
- 725 kJ / 173 kcal
- 4 g
- 10 g
- 12 g
- Saturated fat
- 5 g
- 3.7 g
- 950 mg
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