Cream of tomato soup

Name: Cream of tomato soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 can(s) (850 ml) peeled tomatoes; 1 piece(s) (120 g) Baguette; 2-3 TABLESPOONS Olive oil; 3 Shallots; 2 Garlic cloves; 2 TABLESPOONS Oil; 1 TABLESPOON dried basil; 1 TABLESPOON Tomato paste; 400 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 1 (160 g; reduction weight 125 g) Mug Mini Mozzarella balls; 7-10 Tbsp Basil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 can(s) (850 ml) peeled tomatoes
1 piece(s) (120 g) Baguette
2-3 TABLESPOONS Olive oil
3 Shallots
2 Garlic cloves
2 TABLESPOONS Oil
1 TABLESPOON dried basil
1 TABLESPOON Tomato paste
400 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sweet peppers
1 pinch Sugar
1 (160 g; reduction weight 125 g) Mug Mini Mozzarella balls
7-10 Tbsp Basil

Directions

1
Place the tomatoes in a tall mixing bowl and puree with a blender. Cut the baguette into 12 very thin slices. Heat olive oil in a frying pan, fry the baguette slices in it until golden brown, turning them over. Remove from the pan and set aside. Peel and finely dice the shallots. Peel garlic and chop finely. Heat oil in a pot and fry shallots until translucent.
2
Add garlic and basil and fry briefly. Add tomato paste and sweat. Deglaze with tomatoes and stock, bring to the boil. Simmer at low heat for about 5 minutes. Season to taste with salt, pepper, paprika and sugar. Fill into plates, spread mozzarella in it, sprinkle with pepper and garnish with basil. Add roasted baguette slices extra