Tomato soup
It doesn't matter if it's cold or warm or you're healthy or sick, you can't resist tomato soup!
Ingredients (4 servings):
1 kg of ripe cherry tomatoes
180g of crème fraîche (for serving)
4x big tomatoes
1x chilli
2x small red onions
4x tablespoons of balsamic vinegar
1x bunch of basil
1x baguette or ciabatta
olive oil
Preparation:
Wash, dry and slice the big tomatoes in quarters. Put them in a big casserole, add plenty of olive oil as well as some pepper and salt. Add chilli and smashed garlic. Mix well and heat it for 12 to 15 minutes.
Peel and chop onions, season with salt and fry them in olive oil over medium heat. Stir occasionally. Add balsamic vinegar and reduce the liquid, then combine it with the cooked tomatoes.
Cut the baguette in small slices, add some dashes of olive oil and bake it crunchy on the lowest level in a pan. When golden brown, take the bread out and keep it warm.
Wash and dry-shake the basil. Put the cooked tomatoes in a blender together with most of the basil and mix until you get a chunky soup. Reheat it in the casserole until it boils.
Serve the soup in small bowls with the roasted baguette. Add some crème fraîche and olive oil. Finish by decorating the soup with small basil leafs. Enjoy!
