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Tomato Soup with Crostini
Ingredients
| 1 | onion, chopped |
| 40 g | butter |
| 1/4 l | vegetable stock |
| 800 g | tomatoes, peeled and diced |
| salt and pepper | |
| cayenne pepper | |
| sugar | |
| 12 slice(s) | baguette |
| 3 tbsp | green pesto |
| 100 g | crème fraîche |
Method
Preparation time: ca. 15 min / Grade of difficulty: medium / Calories per portion: n/a
Preheat the oven to 200°C.
Sauté the onion in butter over low heat until soft. Add the stock and the tomatoes. Season with salt, pepper and sugar. Simmer for 15-20 minutes.
Spread some pesto on the bread slices and bake the bread for 3-5 minutes or until crispy.
Stir the crème fraîche into the soup. Purée the soup, then season to taste with salt, cayenne pepper and sugar.
Ladle the soup into soup plates and place the crostini on top. Serve hot.
Sauté the onion in butter over low heat until soft. Add the stock and the tomatoes. Season with salt, pepper and sugar. Simmer for 15-20 minutes.
Spread some pesto on the bread slices and bake the bread for 3-5 minutes or until crispy.
Stir the crème fraîche into the soup. Purée the soup, then season to taste with salt, cayenne pepper and sugar.
Ladle the soup into soup plates and place the crostini on top. Serve hot.
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