Delicious tomato soup with croutons can never go wrong! Remember if you have leftovers of this soup, it is perfect as a pizza sauce, or with a nice pasta dish. So freeze it or save it a few days in the fridge.
- 3/4 x red onion
- 1 clove garlic
- 400 g tomato
- 1 x vegetable bouillon
- 5 dl water
- 1 dl cream
- 1 slices bread
- 1 tbsp sour cream
- Mince the garlic and red onion and add to a saucepan with oil or butter. Cook until the onion is soft.
- Add diced tomatoes, vegetable stock and water. If you have a small amount of wine or beer left in the fridge, this is the perfect time to use it! About 1 dl per serving. Boil the soup for 10–15 minutes.
- 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.
- Puree the soup with an immersion blender and add to the cream. Cut the bread slice into pieces and fry in the pan with a little olive oil, butter and salt until the pieces are crispy. Top the soup with croutons and sour cream.