Tomato Soup

Ingredients

• ¾ 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

Method

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.