Light tomato soup

Name: Light tomato soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 50 g Carrot; 2 stalks of celery; 1 TABLESPOON Oil; 1 l Vegetable broth (instant); 1 can(s) (850 ml; separation weight: 500 g) Tomatoes; 100 g Croissant noodles; 7-10 Tbsp Salt; 1 Tomato; 3 Spring onions; 2 TEASPOONS sauce thickener; 7-10 Tbsp white pepper; 7-10 Tbsp Basil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
50 g Carrot
2 stalks of celery
1 TABLESPOON Oil
1 l Vegetable broth (instant)
1 can(s) (850 ml; separation weight: 500 g) Tomatoes
100 g Croissant noodles
7-10 Tbsp Salt
1 Tomato
3 Spring onions
2 TEASPOONS sauce thickener
7-10 Tbsp white pepper
7-10 Tbsp Basil

Directions

1
Peel onion and garlic. Peel and wash the carrot. Clean and wash the celery and put 1 stick aside. Chop the prepared vegetables roughly. Heat oil in a pot and steam the vegetables for about 3 minutes at medium heat.
2
Deglaze with stock and tomatoes and simmer covered for about 20 minutes. Meanwhile cook the pasta in plenty of boiling salted water for about 8 minutes. Drain, quench and let drain. Wash, quarter and seed the tomatoes.
3
Cut the fruit flesh into strips. Clean and wash spring onions. Cut spring onions and remaining celery stalk into thin, sharp slices. Strain tomato soup, put it into a pot and bring it to the boil.
4
Add sauce thickener and cook for 2 minutes. Add tomato, spring onions, celery and pasta and bring to the boil. Season with salt and pepper. Put soup into plates and garnish with basil as desired.