Ingredients

• 1 tbsp olive oil
• 1 tsp dairy butter
• 1 clove garlic
• 1 x yellow onion
• 2 x tomato
• 1 x carrot
• 1 dl dry white wine
• 5 dl water
• 1 x vegetable bouillon
• 1 tsp chili flakes
• 1 handful fresh basil
• 1 tbsp soy sauce
• 1 x slice of bread
• 2 tbsp creme fraiche
• 6 x plum tomato

Method

1. Heat olive oil and butter in a pan. Peel and chop the garlic and onion into small pieces. Add them to the pot and cook until soft.
2. Dice the tomato and carrot into pieces and add them to the pot. Fry for a couple of minutes.
3. Add dry white wine. You can replace white wine with beer if you like. I had some leftover champagne in the fridge which I used up.
4. Add water, vegetable bouillon, chilli flakes, fresh basil and soy sauce. The chili flakes make the soup really spicy, so if you want a slightly milder soup, you can halve the amount of chili flakes.
5. Let the soup simmer for 30 minutes uncovered.
6. Croutons: Dice the bread and heat a frying pan with olive oil. Fry the bread until golden on all sides. Add a little salt and desired spices.
7. Add creme fraiche to the soup and use an immersion blender to run the soup completely smooth. Season with coarsely ground pepper.
8. Dice the plum tomatoes.
9. Serve the soup topped with croutons, plum tomatoes and some grated Parmesan if you have any.