Tomato soup with créme fraîche and croûtons

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Peel onion and cut into fine cubes. Heat 1 tablespoon of oil in a pot. Fry the onion in it. Add the tomatoes and chop roughly. Bring to the boil and cook for about 10 minutes.

2. 2

   Season to taste with salt, sugar and Sambal Oelek. Remove the crusts from toast and cut into cubes. Heat 2 tablespoons of oil in a large frying pan and fry the bread cubes until golden brown while turning. Wash the herbs, dab dry and chop except for something to garnish.

3. 3

   Wash, clean and dice the tomato. Add herbs to the soup and puree finely with a blender. Add tomato cubes to the soup and arrange in plates. Fill crème fraiche into a disposable piping bag or freezer bag, cut off the tip.

4. 4

   Spray a thin ring of crème fraîche on the soups. Draw a pattern with a wooden stick. Add bread cubes to the soup and garnish with the remaining herbs.

Nutrition Facts

KCAL
260 kcal

CARBS
26 g

FATS
15 g

PROTEINS
5 g