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40 min
  • 3 tbspolive oil
  • 1 pconion
  • 4 pcsgarlic cloves
  • 800 gtomatoes
  • 250 mlvegetable stock
  • 0,5 tspsugar
  • 1 pinchsalt and pepper
  • 65 gcream
  • 75 gparmesan
  • 1 pinchblack pepper

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multi-purpose blade
Heat the oil in a large pan at medium temperature. Roughly chop the onion in the bamix® SliceSy® with the chopping blade and sauté for about 10 minutes, stirring constantly, until the onion is translucent and golden yellow. Add the garlic which has been chopped in the bamix® SliceSy® and sauté for another 1 minute. Add the tomatoes together with the juice, vegetable broth, sugar, 1 tsp salt and 1/2 tsp pepper. Bring to the boil, reduce the temperature to medium or low and simmer gently for about 15 minutes until everything has boiled down slightly. Let the soup cool for a few minutes, then purée it with the bamix® multi-purpose blade until it is completely smooth. Pour in the cream and continue mixing for a few more seconds. Season to taste with sugar, salt and pepper. Whip briefly with the bamix® beater before serving. Pour into soup bowls and serve with the Parmesan crisps.
Preheat the oven to 190 °C. Line a large baking tray with baking paper. Grate the Parmesan with the bamix® Processor. For the crisps, arrange the cheese on the baking tray in 8 heaps of 1 tablespoon each, gently pressing flat until each heap is about 8 cm in diameter. Sprinkle fresh pepper over each circle and bake for 5-6 minutes until they are a light golden yellow and crispy. Remove from the oven and put the tray with the 8 crisps aside for cooling.

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