Tomato soup with crispy croutons

Name: Tomato soup with crispy croutons
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium onion; 3 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 1-2 TEASPOONS Vegetable broth; 4 discs White bread; 7-10 Tbsp Salt; 2 Tomatoes; 1-2 TABLESPOONS frozen herbs; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 150 g Whipped cream

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 medium onion
3 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
1-2 TEASPOONS Vegetable broth
4 discs White bread
7-10 Tbsp Salt
2 Tomatoes
1-2 TABLESPOONS frozen herbs
7-10 Tbsp Pepper
7-10 Tbsp Sugar
150 g Whipped cream

Directions

1
Peel and finely chop the onion. Heat 1 tablespoon of oil. Sauté the onion in it until translucent and briefly sauté the tomato paste. Add canned tomatoes and juice and chop a little. Stir in 1/4 l water and stock. Bring to the boil, cover and simmer for about 15 minutes.
2
Heat 2 tablespoons of oil in a frying pan. Cut the bread into cubes and toast them crisply in it. Salt and drain on kitchen paper
3
Wash the tomatoes and cut into slices. Puree the soup lightly and stir in the herbs. Season to taste with salt, pepper and sugar. Heat the tomato slices in the soup
4
Whip cream until semi-stiff and carefully fold into the soup. Sprinkle with the croutons before serving