Delicious tomato soup with bread crusts
A classic among soups but this time with a twist, the way I prepare them...
Servings: 4 persons
Equipment
- mixer
- cooking pot
Ingredients
- 5 grote ripe tomatoes
- 1 clove garlic
- 1 sweet potato
- 1 onion
- 1 liter vegetable broth
- 6 dried tomatoes sun dried
- 125 gr sour cream
- 4 slices bread old bread
- 3 tbl spoon olive oil
- salt and pepper
- few basil leaves or sprouts
Instructions
- Rinse the tomatoes, remove the hard core and cut into cubes. Peel the sweet potato and cut into cubes as well. Peel the onion and cut it into coarse pieces. Shred or grate the garlic clove.If you use dry packed dried tomatoes, it is best to soak them the night before or in water or oil.
- Put 1 tbsp oil in a pan and sauté the onion and garlic for 3 minutes. Add the sweet potato and tomato cubes. Stew for about 5 minutes. if necessary, add an extra spoonful of olive oil.Pour over the vegetable stock and add the dried tomatoes. Let it simmer for 15 minutes until everything is cooked. Blend with a mixer or blender. Taste and season with some salt and pepper if desired.
- Cut the bread slices into 1 cm dice. Put 2 tbsp olive oil in a pan and fry the crusts. Add oil if necessary. Season with a pinch of salt. Once golden brown, place them on kitchen paper.
- Serve the soup warm with the crispy crusts, a few basil leaves and a spoonful of sour cream.
Notes
A delicious tomato soup always tastes... At least, in my family anyway... As a child I loved the little meat balls and they were the first to disappear. Now, with vegetarians in the house, I make them with bread crusts. And I also like the soup velvety soft, which is possible thanks to the sweet potato. So here's a recipe for the well-known tomato soup, but... with my own twist...
