Tomato Soup with Croutons - Matig tomatsoppa med krutonger

TOMATO SOUP WITH CROUTONS

Matig tomatsoppa med krutonger

Serves 4

2 garlic cloves

2 shallots

3 celery stems

1 carrot

2 tablespoons rapeseed oil

1 lb 5 oz fresh tomatoes,

mixed colors

2 vegetable bouillon cubes

3.2 cups water

2 tablespoons tomato paste

2 teaspoons sugar

salt, pepper

For serving:

olive oil

fresh basil

Croutons:

4 slices day-old white bread

2 tablespoons rapeseed oil

flaked salt

Peel and cut garlic, shallots, celery and carrots in pieces. Sauté the vegetables in a pot with oil, while stirring, for about 5 minutes. Add tomatoes in pieces, bouillon cubes and water. Cover with a lid and boil for about 20 minutes. 

Mix the soup until smooth and flavor to taste with tomato paste, sugar, salt and pepper. Serve with some drizzled olive oil, croutons and basil.

Croutons:

Toast the bread in a toaster. Trim off the crusts and dice the bread. Fry in oil in a frying pan until crisp and nicely colored. Flavor lightly with salt and serve them in a bowl.

Enjoy!

Bella