Tomato and carrot soup with herb croutons

Name: Tomato and carrot soup with herb croutons
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 20 g Parmesan cheese; 1 marjoram stalk; 2 discs (30 g each) Toast; 1 TABLESPOON Olive oil; 800 g Carrots; 1 Onion; 20 g Butter or margarine; 2 TABLESPOONS dry sherry; 600 ml Vegetable broth (instant); 1 package (500 g) chunky tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 60 g Fresh cream

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

20 g Parmesan cheese
1 marjoram stalk
2 discs (30 g each) Toast
1 TABLESPOON Olive oil
800 g Carrots
1 Onion
20 g Butter or margarine
2 TABLESPOONS dry sherry
600 ml Vegetable broth (instant)
1 package (500 g) chunky tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
60 g Fresh cream

Directions

1
Finely grate the parmesan. Wash the marjoram, dab dry and pluck the leaves from the stalk. Mix parmesan and marjoram. Cut 4 circles from each slice of toast. Heat the oil in a pan.
2
Add 8 herbal parmesan puffs to the pan. Place toast thalers on top and fry for 1 minute. Turn the taler and fry for 1 minute more. Remove from the pan and drain on kitchen paper. Peel and wash the carrots and cut them into large pieces.
3
Peel and finely chop the onion. Heat the fat in a pot and fry the onion until transparent. Add carrots and fry briefly. Add sherry, stock and tomatoes and simmer for 10-15 minutes.
4
Puree the soup and season to taste with salt, pepper and sugar. Stir the crème fraîche until smooth and add it to the soup as a blob. Draw streaks with a fork. Garnish with Parmesan cheese.