Summary

Ingredients

• 1 onion (s)
• 250 ml tomatoes, passed
• 150 g cocktail tomatoes
• 0.5 ½ bunch parsley
• 75 g bacon cubes
• 1 tablespoon tomato paste
• 250 ml vegetable stock
• 1 pinch (s) salt and pepper
• 2 tablespoon crème fraîche

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Instructions

1. Finely chop the onion and sauté in oil until translucent. Add the bacon cubes and fry briefly. Deglaze with the tomato sauce and the broth. Quarter and add cocktail tomatoes. Finely chop parsley and add. Simmer for 5 minutes and season with salt and pepper. Puree briefly so that there are still pieces.
2. Pour into the soup plate, place the crème fraîche in the middle and serve hot.