Tomato Soup with Cheese Toast

Ingredients

• 1 x red onion
• 1 clove garlic
• 1 tbsp pizza seasoning
• 400 g diced tomatoes
• 1 x vegetable bouillon
• 5 dl water
• ½ pack mozzarella
• ¼ pack ham
• ¼ pack crème fraîche

Method

1. For this dinner we'll be using leftover potato buns from earlier in the weekly menu.
2. Mince the garlic and red onion and add to a saucepan with oil or butter. Cook until the onion is soft.
3. Add pizza seasoning, diced tomatoes, vegetable bouillon and water. Let the soup cook for about 10-15 minutes.
4. Halve potato buns and top with mozzarella and a sprinkle of pizza seasoning. Bake in the middle of the oven at 200 degrees celsius for about 10 minutes.
5. Mash the soup with an immersion blender. Serve with a dollop of creme fraiche and cheese toast topped with ham on the side.
6. If you follow the weekly menu, set aside half a deciliter (per person) of the tomato soup for another dinner this week.