Summary

Ingredients

• 4 cans tomato (s), peeled
• 6 tablespoon olive oil, extra virgin
• 3 cloves garlic
• 4 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon, grained marjoram, rubbed
• 2 teaspoons, crushed basil, grated or fresh
• 1 teaspoon, crushed thyme
• 1 teaspoon, crushed rosemary, rubbed
• 2 teaspoons, crushed oregano, grated
• 10 cl cream
• 2 slices bread (mixed bread)
• 2 tablespoon Balsamico di Modena, approx
• 1 teaspoon, leveled black pepper from the mill

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Instructions

1. Put 3 tablespoons of olive oil, the chopped garlic and 2 teaspoons of sugar al fredo (cold) in a saucepan and sauté over medium heat. Then add the tomatoes with the juice and chop them up with a pounder (not too much). Then add the salt, the remaining sugar and the spices except for the pepper. Let the whole thing simmer for about 5 - 10 minutes.
2. Meanwhile, cut the bread into cubes. Fry them with the rest of the olive oil in a non-stick pan until crispy (season with salt and pepper to taste).
3. Then add the cream and balsamic vinegar to the soup and simmer for another 1 - 2 minutes. Take everything off the stove and season with pepper and pour into plates or bowls. Now just garnish with a curling of cream and possibly a little fresh basil, and serve.