Fresh tomato soup with cheese cro tons recipe

Fresh Tomato Soup with Cheese Cro tons recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Fresh tomato soup with cheese cro tons recipe, recipe Rating: 4.7
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Ingredients

1.2 kg	beef tomatoes
2	onions
1 clove(s)	garlic
2 tbsp	olive oil
500 ml	vegetable stock
	salt and freshly ground black pepper
	sugar, freshly ground
	balsamic vinegar
	basil
	For the croutons:
4 slice(s)	white bread
20 g	butter
	salt and pepper
some	fresh thyme, finely chopped leaves
1 tsp	basil, chopped
50 g	parmesan, freshly grated

Instructions

Roughly dice the tomatoes. Finely dice the onions and garlic.

In a saucepan heat the oil and sauté the onions and garlic. Add the chopped tomatoes and cook for some minutes. Pour in the vegetable stock and season with salt and pepper. Cover and simmer over low heat for 15 minutes. Purée the soup with a hand blender, then pass the soup through a sieve, to remove the tomato peel.

Preheat the oven to 240°C.

Slightly roast the white bread, then cool. Combine the butter with salt, pepper, thyme and basil and mix until smooth. Spread the butter onto the bread slices and sprinkle with Parmesan cheese. Line a baking tray, place the breads onto the tray and scallop for 3-4 minutes or until golden brown. Remove from the oven. Let cool down, then slice in bite-sized cubes.

Reheat the tomato soup and season to taste with salt, pepper, balsamic vinegar and sugar. Serve, sprinkled with cheese croûtons and basil.

Preparation time:
ca. 10 min
Grade of difficulty:
medium
Calories per portion:
n/a