Working time: 10 minutes
Preparation time: 20 minutes
1 P | 6 KH | 1.5 F
Ingredients
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!
Preparation
- 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.
- 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.
