Tomato soup with curd cheese and croutons

Working time: 10 minutes
Preparation time: 20 minutes

1 P | 6 KH | 1.5 F


2 onions
1-2 garlic cloves
1 tsp tomato paste
8 red tomatoes
1 bunch basil
1⁄2 soup cube
1 tsp herbs de Provence
150 g (wholemeal) bread
1 tablespoon olive oil
1 tablespoon black balsamic vinegar
2 tsp skimmed curd
1 tsp butter
1 pinch sugar

TIP: Double the amount of soup without bread is great for a low carb day!


  1. Finely diced onions and a clove of pressed garlic in a saucepan with oil until translucent, sprinkle with a pinch of sugar, add tomato paste and sweat. Then add the tomatoes cut into pieces, season with bouillon cubes, pepper, salt and herbs and simmer for 10 minutes.
  2. Meanwhile, chop the basil. Toast the whole wheat bread, rub with garlic if desired and spread with butter. Stir the basil into the soup and puree it until it forms a creamy consistency. Now add 1 tsp of curd. Cut the bread into small cubes and spread over the top.