Tomato soup with croutons
Photo credit: Wirths PR
For 4 people
Ingredients
1 small onion
1 clove garlic
2 tablespoons Brändle vita basilico oil
1/4 l concentrated vegetable stock or vegetable stock
1 large can of tomatoes (850 ml capacity)
2 tablespoons tomato paste
Salt
Pepper
Paprika powder
White wine
2 slices of toast
a few leaves of basil
Preparation
- Peel and finely dice the onion and garlic clove.
- In a soup pot, sauté basilico in hot herb oil until translucent.
- Add vegetable broth, tomatoes and tomato paste and bring to a boil. Simmer over low heat for 10 minutes.
- Puree and season with salt, bell pepper, paprika powder and a dash of white wine.
- Toast bread in toaster or pan and cut into cubes.
- Cut basil into thin strips.
- Pour the soup into soup bowls and serve sprinkled with toasted bread cubes and basil strips. It goes well with a sturdy baked wholemeal bread.
Nutritional values
130.0 kcal(544.0 kJ) I 4.3 g protein I 6.2 g fat I 13.3 g carbohydrates
