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🍽️ Hearty Tomato Vegetable Soup with Croutons

242 kcal · 30 min · 4 servings

Ingredients

• 1 kg ripe tomatoes
• 3 garlic cloves
• 2 onions
• 3 tbsp olive oil
• 1 l vegetable broth
• salt
• pepper (from the mill)
• 2 tbsp dried oregano
• 150 g cherry tomatoes
• 2 slices rye whole grain bread
• 30 g butter
• 1 peeled garlic clove
• 1 tbsp chopped basil

Instructions

1. 1. Wash the tomatoes thoroughly and cut them into quarters.
2. 2. Peel the garlic cloves and the onions.
3. 3. Dice the garlic and onions into very small cubes.
4. 4. Take half of the onion cubes aside and set them aside.
5. 5. Heat two tablespoons of oil in a large pot.
6. 6. Add the garlic and the remaining onion cubes to the hot oil.
7. 7. Sauté the vegetables briefly until they are soft and translucent.
8. 8. Add the quartered tomatoes to the pot.
9. 9. Pour in vegetable broth until the tomatoes are covered.
10. 10. Season the soup with salt, pepper, and oregano.
11. 11. Let the soup simmer on medium heat for about one hour.
12. 12. Pour the finished tomato soup through a fine cloth into a clean pot.
13. 13. Bring the filtered broth back to a boil.
14. 14. Wash the cherry tomatoes thoroughly.
15. 15. Cut a small cross-shaped notch into the bottom end of each cherry tomato.
16. 16. Place the cherry tomatoes in boiling water for about two minutes.
17. 17. Remove the tomatoes immediately and rinse them with cold water.
18. 18. Peel the skin off the cherry tomatoes.
19. 19. Cut the bread into small cubes with an edge length of one centimeter.
20. 20. Melt butter in a frying pan.
21. 21. Crush a garlic clove and add it to the melting butter.
22. 22. Fry the bread cubes in the pan until golden brown.
23. 23. Remove the toasted bread cubes from the pan.
24. 24. Place the croutons on a kitchen towel to absorb excess fat.
25. 25. Heat the remaining oil in a clean frying pan.
26. 26. Add the reserved onion cubes to the hot pan.
27. 27. Sauté the onions briefly until they are soft and translucent.
28. 28. Fill the hot broth into small bowls.
29. 29. Place one peeled cherry tomato in each bowl.
30. 30. Sprinkle a few of the sautéed onion cubes over the soup.
31. 31. Garnish the bowls with some chopped fresh basil.
32. 32. Serve the soup with the homemade croutons.

Nutrition per serving

• kcal: 242
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 21 g