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🍽️ Creamy Tomato Soup with Crispy Goat Cheese Toast

508 kcal · 30 min · 4 servings

Ingredients

• 1 kg tomatoes
• 2 tbsp olive oil
• 2 spring onions
• 1 clove of garlic
• 1 chili pepper
• 2 tbsp tomato paste
• 1 pinch sugar
• 500 ml vegetable broth (instant)
• 5 tbsp red wine
• 0.5 tsp oregano
• salt
• pepper (from the mill)
• 4 slices toast bread
• 4 goat cheese (approx. 1 cm thick slices, from the goat cheese roll)

Instructions

1. 1. Pour boiling water over the tomatoes and let them sit for a short moment.
2. 2. Immediately shock the tomatoes with cold water to stop the cooking process.
3. 3. Peel the skin off the tomatoes.
4. 4. Cut the peeled tomatoes into four equal quarters.
5. 5. Thoroughly wash the chili pepper under running water.
6. 6. Slice the chili pepper lengthwise down the middle.
7. 7. Remove the seeds and white pith from the chili pepper.
8. 8. Chop the chili pepper into coarse pieces.
9. 9. Slice the spring onions into thin rings.
10. 10. Separate the white and light green parts from the dark green parts of the spring onions.
11. 11. Set aside the dark green ends of the spring onions.
12. 12. Peel the garlic clove and chop it finely.
13. 13. Heat olive oil in a pot.
14. 14. Sauté the white and light green parts of the spring onions and the garlic in the hot oil.
15. 15. Cook the vegetables until they are translucent and soft.
16. 16. Add the tomato quarters and the chopped chili pepper to the pot.
17. 17. Continue to sauté the vegetables for about five minutes.
18. 18. Stir the tomato paste and sugar into the mixture.
19. 19. Deglaze the mixture with red wine and vegetable broth.
20. 20. Season the soup with salt, pepper, and oregano.
21. 21. Let the soup simmer for about 15 minutes.
22. 22. Cut circles out of the toast bread.
23. 23. Place a slice of goat cheese on each piece of bread.
24. 24. Place the topped breads on a baking sheet.
25. 25. Preheat the oven to 220 degrees Celsius.
26. 26. Bake the toasts in the oven until the cheese is golden brown and bubbling.
27. 27. Ladle out about one full ladle of soup and set it aside.
28. 28. Puree the remaining soup in the pot until smooth.
29. 29. Strain the pureed soup through a fine sieve to make it completely smooth.
30. 30. Finally, adjust the seasoning of the soup with salt and pepper.
31. 31. Stir the reserved tomato pieces and the green end of the spring onions into the finished soup.
32. 32. Serve the soup on plates.
33. 33. Garnish each plate with one of the goat cheese toasts.

Nutrition per serving

• kcal: 508
• Protein: 30 g · Fett/Fat: 33 g · Carbs: 19 g