Quick Tomato Soup

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Medium Tomatoes , ripe

1

Medium Onion

2 cloves

Large Garlic

1 slice

White Bread , day old

1/2

Red Bell Pepper

360 mL

Vegetable Stock

or Chicken Stock

80 mL

Cream

1 handful

Fresh Mint

15 g

Tomato Paste

2

Bay Leaves

45 mL

Olive Oil

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Peel and chop the Onion (1) and the Garlic (2 cloves) . Add them to a large saucepan together with the Bay Leaves (2) and Olive Oil (45 mL) .

Step 2

Place the pan over medium-high heat and stir well. Then roughly chop up the Tomatoes (2) , Tomato Paste (15 g) , and the Red Bell Pepper (1/2) . Add it to the pan.

Step 3

Stir again. Dice the White Bread (1 slice) up roughly and add it to the pan together with the Vegetable Stock (360 mL) . Season with Ground Black Pepper (to taste) .

Step 4

Stir the soup well and bring it to a rolling boil. Cook the soup for 6 to 8 minutes. Keep it to a fierce boil. Then take the pan off the heat, remove the bay leaves and blend or mix the soup until very smooth.

Step 5

Stir in the Cream (80 mL) .

Step 6

Also add the Fresh Mint (1 handful) and blend again.

Step 7

Check the seasoning and add Salt (to taste) and extra pepper, if necessary. Scoop the hot soup into large bowls and serve piping hot.