Tomato Soup with Cheese Croutons

Ingredients

• 3 Tomatoes (Peel and chop)
• 1 Carrot (Dice)
• 1 Onion (Dice)
• Sun-dried tomatoes (To taste; chop)
• 250 g Tomatoes in their own juice
• Fresh basil (Leaves; quantity unspecified)
• 200 ml 20% cream (At room temperature)
• 400 ml Stock or water
• Tomato paste (Quantity not specified in the source)
• Salt (To taste)
• Pepper (To taste)
• Your favorite spices (To taste)
• Mozzarella (For the croutons; quantity unspecified)
• Bread (Cut into pieces; quantity unspecified)
• Oil (For sautéing the vegetables and frying the croutons; quantity unspecified)
• Fresh herbs (For garnish; quantity unspecified)
• Cream (A drizzle for serving; quantity unspecified)

Steps

1. 1

   Dice the carrot and onion. Heat a little oil in a deep pot and sauté the vegetables.

2. 2

   Meanwhile, pour boiling water over the fresh tomatoes and leave them for a few minutes. Peel and chop the tomatoes.

3. 3

   Add the chopped sun-dried tomatoes, fresh tomatoes, and tomato paste to the pot. Stir and cook down for 10 minutes.

4. 4

   Pour in the stock or water, and add the salt, pepper, and spices. Add the fresh basil leaves and cook for a few minutes.

5. 5

   Pour in the room-temperature cream and stir.

6. 6

   Let the soup cool slightly, then blend it with an immersion blender until smooth.

7. 7

   Return the soup to the heat and cook for another 5 minutes.

8. 8

   For the croutons, fry the pieces of bread in oil on both sides.

9. 9

   Place mozzarella on one piece of bread, cover with a second piece, and fry covered until the cheese melts.

10. 10

    Serve the soup garnished with fresh herbs and a drizzle of cream, accompanied by the cheese croutons.

Notes

The quantities of sun-dried tomatoes, tomato paste, mozzarella, bread, oil, and fresh herbs were not specified in the source. Stock or water can be used for the soup.

Nutrition per serving

• soup
• main course
• vegetarian
• cream soup
• Mediterranean cuisine
• croutons
• quick dish