Tomato Bread Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g tomato (s), chopped
- 1 carrot (s)
- 1 onion (s)
- 2 cloves garlic)
- some chilli pepper (s), pitted
- 1 tablespoon tomato puree
- 400 ml vegetable stock
- 100 ml red wine
- salt and pepper
- sugar
- 2 tablespoon parmesan, freshly grated
- 2 stalks basil
- 2 slices bread, stale, thickly sliced
- olive oil
Print Recipe
Pin Recipe Instructions
- Peel the onion, garlic and carrot, chop everything finely, sauté in heated oil. Add tomato paste, very finely chopped chilli peppers and chopped tomatoes, deglaze with red wine and vegetable stock. Cover and simmer for about 20 minutes.
- In the meantime, fry the roughly diced bread in heated oil until golden brown, degrease on kitchen paper and divide between two soup plates.
- Season the soup with salt, pepper and sugar, pour over the bread cubes. Serve sprinkled with basil cut into strips and parmesan.
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