Italian tomato soup

Name: Italian tomato soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.5 kg Tomatoes (e.g. bottle tomatoes); 2 medium-sized onions; 2 Garlic cloves; 1 Branch rosemary; 80-100 g White bread from the previous day (e.g. ciabatta); 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Sugar; 1 TEASPOON Vegetable or chicken broth; 3-4 Stem(s) Basil and oregano

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1.5 kg Tomatoes (e.g. bottle tomatoes)
2 medium-sized onions
2 Garlic cloves
1 Branch rosemary
80-100 g White bread from the previous day (e.g. ciabatta)
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Sugar
1 TEASPOON Vegetable or chicken broth
3-4 Stem(s) Basil and oregano

Directions

1
Wash the tomatoes, carve them crosswise and blanch them in boiling water. Quench and peel skin. Coarsely chop the tomatoes
2
Peel and chop the onions and garlic. Wash and chop the rosemary. Cut bread into small cubes
3
Heat 3 tablespoons of oil in a saucepan. Stir-fry the bread, onions, garlic and rosemary for about 2 minutes. Take out 4 tablespoons of bread mixture. Sauté the tomatoes in the pot. Season with salt, pepper and paprika. Stir in 1/4 l water and broth and simmer covered for about 20 minutes
4
Finely grate the parmesan. Wash the basil and oregano, pluck off all but a little oregano for garnishing and add to the soup. Puree the soup finely and season to taste. Sprinkle with remaining bread cubes and parmesan, drizzle with 1 tablespoon of oil. Garnish with oregano