Summary

Ingredients

• 2 onions)
• 1 chilli pepper (s), red
• 1 teaspoon sugar
• 2 tablespoon tomato paste
• 450 g cherry tomato (s)
• 6 tablespoon olive oil
• 50 ml balsamic vinegar, white
• 400 ml tomato juice
• 250 ml vegetable stock
• 0.5 ½ bunch basil
• 2 carnation (s)
• salt and pepper
• 2 cloves garlic)
• 200 g ciabatta

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Instructions

1. Finely dice the onions and chilli. Sauté with the tomatoes in 3 tablespoons of oil. Sprinkle with sugar and let it caramelize. Stir in the tomato paste, deglaze with balsamic vinegar, pour in the tomato juice and vegetable stock. Let simmer gently for 25 minutes. Pluck the basil and roughly chop it. Add the stalks with the cloves to the soup and let it steep.
2. Grate the garlic, dice the bread, toast both in 3 tablespoons of oil until golden brown.
3. Remove the cloves and basil stalks.
4. Finely puree the soup with the blender, season with salt and pepper and serve with basil leaves and croutons.