Tomato soup with basil and croutons
3 servings
40 minutes
Tomato soup with basil and croutons is a true classic of European cuisine, combining the rich flavor of tomatoes and fresh herbs. Its roots trace back to traditional Italian recipes where tomato soup symbolized simplicity and home comfort. The velvety texture, deep slightly sweet taste with a hint of acidity, complemented by the aroma of basil, makes this dish perfect for cozy family lunches as well as exquisite dinners. Ciabatta croutons add a crunchy texture and absorb the thick tomato base beautifully. The finishing touch is delicate parmesan that adds extra creamy notes to the soup. It works well as a standalone dish or paired with light wine and fresh salad. This soup is true comfort in every spoonful!
1
Peel the onion and carrot. Chop finely. In a heavy-bottomed pot, pour in oil, add the vegetables, and sauté for 10-15 minutes until golden and soft.
- Onion: 2 pieces
- Carrot: 2 pieces
- Olive oil: 30 ml
2
Blanch the tomatoes and peel them. Mash with a fork and add to the vegetables. Add one cup of water and simmer for another 15 minutes.
- Tomatoes: 500 g
- Water: 200 ml
3
Remove the stems from the basil and chop it. Add to the vegetables, season with pepper and salt. Optionally add paprika. Cook for 10 minutes.
- Basil: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
4
In another pan, fry slices of ciabatta in olive oil. Pour the soup into bowls, place a slice of ciabatta on top, and sprinkle with parmesan.
- Ciabatta: 4 pieces
- Olive oil: 30 ml
- Grated Parmesan cheese: 50 g