Tomato Soup with Cheese Toast

by Fattig.student
30 min
Tomato Soup with Cheese Toast


  • 1 x red onion
  • 1 clove garlic
  • 1 tbsp pizza seasoning
  • 400 g diced tomatoes
  • 1 x vegetable bouillon
  • 5 dl water
  • 1/2 pack mozzarella
  • 1/4 pack ham
  • 1/4 pack crème fraîche


  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.