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Creamy Tomato Soup


  • 8 tomatoes, ripe and chopped
  • 2 cups of heavy cream
  • 1/2 cup of milk
  • salt and pepper
  • 1 tbsp of flour
  • 1 tsp of basil
  • 2 tbsp of olive oil
  • 1 cup of vegetable stock


  1. Sautee the tomatoes and basil in the olive oil for 5 minutes.
  2. Add the remaining ingredients and simmer on low for 20-25 minutes.

Serves: 2-3 persons




Creamy Sweet Potato Soup


  • 4 large sweet potatoes, peeled and cubed
  • 1 cup of heavy cream
  • 1 tbsp of flour
  • 2 tbsp of white wine
  • 3 tbsp of olive oil
  • 1 tsp of sugar
  • 1/2 cup of parsley, freshly chopped
  • salt and pepper
  • 1 butternut squash, peeled and cubed
  • 1 onion, chopped
  • 5 cups of vegetable stock


  1. Sautee the potato, squash, white wine, sugar, onion and parsley in the olive oil for 10 minutes.
  2. Add the remaining ingredients and simmer for 25-35 minutes.
  3. Add the soup to a food processor and puree until the ingredients are mixed well.
  4. Serve with a tsp of olive oil in each bowl.

Serves 5 persons

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