Cream of tomato and spinach soup with balsamic cream – Kalamata Papadimitriou

Cream of tomato and spinach soup with balsamic cream

Dimitris Skarmoutsos, Chef


1 tbsp balsamic cream with stevia* Kalamata Papadimitriou + extra for the garnish
2 tbsp olive oil
1 medium onion, chopped
1 medium carrot, chopped
3 cloves of garlic, minced
800 gr tomato concassé
3 cups of chicken or vegetable stock
1 tbsp basil pesto sauce
1 tsp dry thyme
½ tsp salt
¼ tsp black pepper, freshly ground
½ cup heavy cream
3 cups fresh baby spinach
Basil leaves for the garnish
Roasted and sliced almonds for the garnish

In a deep pot, heat 2 tablespoons of olive oil.
Add the onion and cook over medium heat for 3-4 minutes.
Add the carrot and the garlic and cook for one more minute.
Add the tomato concassé, the chicken or vegetable stock, the basil pesto sauce, the balsamic cream with stevia*, the thyme, salt and pepper and continue cooking.
As soon as it comes to a full boil, reduce the heat (medium to low) and simmer for 15-20 minutes.
Transfer the soup in small doses to the blender bowl and blend until smooth.
Return the blended soup into the pot, add the heavy cream and stir until you get a homogeneous mixture.
Add the spinach and cook for another 5 minutes.
Remove the soup from the heat, ladle it into individual bowls, sprinkle with some drops of balsamic cream with stevia; garnish with basil leaves and a few roasted almonds, and serve.


* Balsamic cream with sweetener from the stevia plant

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