Tomato soup four times different: with bread croutons, roasted garlic, bacon and chives

Name: Tomato soup four times different: with bread croutons, roasted garlic, bacon and chives
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 Onion; 3 TABLESPOONS + 1 tsp oil; 1 TABLESPOON Tomato paste; 2 can(s) (425 ml each) chunky tomatoes; 400 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 3 discs Toast; 2 Garlic cloves; 6 discs Bacon; 1/2 bunch Chives

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 Onion
3 TABLESPOONS + 1 tsp oil
1 TABLESPOON Tomato paste
2 can(s) (425 ml each) chunky tomatoes
400 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
3 discs Toast
2 Garlic cloves
6 discs Bacon
1/2 bunch Chives

Directions

1
Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan. Fry the onion in it. Stir in tomato paste, sweat it, add tomatoes and broth. Bring to the boil, puree finely and season to taste with salt, pepper, sugar and paprika.
2
Simmer covered for 3-4 minutes. Cut the crust off the bread. Dice bread. Heat 2 tablespoons of oil in a frying pan. Fry the bread cubes for about 2 minutes, turning them over. Peel garlic, cut into slices, add to bread and roast for 1-2 minutes.
3
Season with salt and pepper, take out and drain on kitchen paper. Cut the bacon into pieces. Heat 1 tsp. oil in a frying pan. Leave the bacon in it for 2-3 minutes while turning it until crispy. Wash chives, dab dry and cut into fine rings.
4
Arrange the soup, sprinkle with croutons, bacon and chives.