Tomato Soup

by Pia Haugseth
30 min
Tomato Soup
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


  1. Mince the garlic and red onion and add to a saucepan with oil or butter. Cook until the onion is soft.
  2. 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.
  3. 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.
  4. 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.