Tomato soup

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Peel and chop the onion and garlic. Wash the thyme and basil, dab dry. Chop thyme finely. Cut half of the basil leaves into fine strips. Heat the oil in a pot.

2. 2

   Fry the onion and garlic in it. Add thyme and tomato paste and sweat briefly. Add the tomatoes and chop the tomatoes coarsely in the pot. Add 500 ml water, bring to the boil and stir in the stock. Season with salt and pepper and simmer for 15 minutes at low heat.

3. 3

   Roast the pine nuts in a pan without fat until golden brown, take them out. Wash, clean and seed the tomatoes. Cut the flesh into small cubes. Season soup with salt, pepper and sugar and puree briefly.

4. 4

   Stir in basil strips. Sprinkle with pine nuts, tomatoes and parmesan. Garnish with the remaining basil leaves. Add the grissini sticks.

Nutrition Facts

KCAL
270 kcal

CARBS
27 g

FATS
12 g

PROTEINS
11 g