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🍽️ Creamy Tomato Soup with Crispy Bread Cubes

200 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 200 g celeriac
• 1 carrot
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 600 ml vegetable broth
• 800 g tomatoes
• 2 sprigs basil
• sea salt
• 1 pinch sugar
• cayenne pepper
• 2 slices white bread
• 1 tbsp butter
• 1 tbsp finely chopped basil

Instructions

1. 1. Heat a large pot on the stove.
2. 2. Peel the onion, garlic, celery stalk, and carrot.
3. 3. Cut the vegetables into very small cubes.
4. 4. Add the chopped vegetables to the hot pot with olive oil.
5. 5. Sauté the vegetables for 2 to 3 minutes until they soften.
6. 6. Stir the tomato paste into the vegetables.
7. 7. Deglaze the mixture with the vegetable broth.
8. 8. Wash the tomatoes thoroughly.
9. 9. Cut out the hard stem base from the tomatoes.
10. 10. Cut the tomatoes into coarse chunks.
11. 11. Add the tomato chunks to the soup in the pot.
12. 12. Add the basil to the soup.
13. 13. Let the soup simmer for about 30 minutes on low heat.
14. 14. Puree the soup until smooth with a hand blender.
15. 15. Strain the soup through a fine sieve to make it even smoother.
16. 16. Bring the soup back to a boil.
17. 17. Add a little more broth if the soup is too thick.
18. 18. Let the soup simmer briefly until it reaches the desired consistency.
19. 19. Season the soup to taste with sea salt, sugar, and cayenne pepper.
20. 20. Remove the crust from the white bread.
21. 21. Cut the white bread into small cubes.
22. 22. Fry the bread cubes in hot butter until golden brown.
23. 23. Drain the fried bread cubes on kitchen paper to absorb excess fat.
24. 24. Divide the hot soup among individual bowls.
25. 25. Top the soup with the crispy bread cubes and fresh basil.
26. 26. Serve the soup immediately.

Nutrition per serving

• kcal: 200
• Protein: 6 g · Fett/Fat: 9 g · Carbs: 23 g