Tomato soup with basil crostini
very easy
20 mins
20 mins
Ingredients
- 1 Onion
- 1–2 Garlic cloves
- 1 piece(s) (approx. 0,5 cm) Ginger Root
- 3 TABLESPOONS Olive oil
- 1/2 TABLESPOON Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 1 can(s) (425 ml) Tomatoes
- 150 ml Vegetable broth
- 1 Tomato
- 1/2 (approx. 35 g) Baguette roll
- 10 g Butter
- 3-4 Stem(s) Basil
- 1/2 TEASPOON coarse sea salt
- 7-10 Tbsp Fresh cream
- 7-10 Tbsp Disposable piping bag
Directions
- 1
Peel and finely chop the onion. Peel garlic and chop finely. Peel ginger and grate finely. Heat 1 tablespoon of oil in a saucepan and sauté the onion, garlic and ginger. Add tomato paste and sauté briefly.
- 2
Season vigorously with salt, pepper and sugar.
- 3
Deglaze with tomatoes and stock, bring to the boil and simmer for about 5 minutes. In the meantime wash the tomatoes, cut them into quarters, remove seeds and finely dice the flesh. Cut baguette rolls into 8 thin slices.
- 4
Heat 2 tablespoons of oil and butter in a large frying pan, toast slices of bread in it from both sides, remove.
- 5
Wash the basil, shake dry and chop finely. Mix about half of the basil with tomato. Sprinkle the rest of the basil and coarse salt on the toasted bread slices. Remove soup from the heat and puree finely.
- 6
Season again with salt and pepper.
- 7
Arrange the soup in plates, sprinkle with the tomato-basil mixture. Garnish with crème fraîche if desired. Pour the crème fraîche into a piping bag with a small perforated spout and spray 2 rings onto the soup surface.
- 8
Add bread.
Nutrition Facts
280 kcal
19 g
20 g
5 g
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