Number of persons: 4-6 persons
Preparation time: 30 min.
Contents:
Plum tomatoes*
Carrot
Onion
Sprig(s) of thyme
Cloves of garlic
Can of tomato paste (70g)
2 vegetable stock cubes (20g)
(Number of pieces of vegetables may vary per package depending on size)
Add yourself:
2 tbsp (olive) oil
750ml water
Pepper
Preparation method:
1. Clean the tomatoes and cut into four pieces. Clean the carrot and cut into pieces. Wash the thyme and strip the leaves from the sprigs. Then clean the onion and garlic and cut into small pieces. Prepare 750ml of water.
2. Heat 2 tbsp (olive) oil in a (soup) pan and fry the onion, garlic and carrot for about 5 minutes.
3. Then add the contents of the can of tomato puree and the thyme. Bake for 2 minutes at medium temperature.
4. Now add the sliced tomatoes, water and stock cubes. Bring to the boil and let the soup cook, covered, for 12 minutes at a low temperature.
5. Puree the soup with a hand blender, taste and season with pepper if desired.
Variation tip: Vary it by adding soup balls, cream or a tablespoon of pesto. Also delicious with fresh bread or breadsticks. Serve with basil.
* = Class I
Ingredients
71% tomato, onion, carrot, 7% tomato puree (tomato puree, salt), vegetable stock (salt, corn starch, yeast extract, rice starch, glucose syrup, maltodextrin, vegetables (onion, carrot, CELERY, leek), herbs (parsley, CELERY LEAF, lovage leaf) , sugar, spices (turmeric, CELERY SEED, pepper, mace), olive oil, caramelized sugar syrup, garlic, natural parsley flavor, acid: citric acid), garlic, thyme.
The stock cube may contain traces of EGG, GLUTEN CONTAINING CEREALS, MILK, MUSTARD and SOYA.
