Tomato soup itís quite a classic; this one is so easy to make and it pairs so well with the croutons, youíre gonna love it.
800g of canned tomatoes, or fresh ones
1 garlic clove
3 tablespoons of tomato sauce
3-4 leaves of fresh basil
10 sprigs of fresh parsley
500ml of vegetable stock
Salt, pepper, olive oil
Sugar to taste (2-3 teaspoons)
Peel the onion and garlic and chop both. Saute the onion for 5-6 minutes until translucent. Add the chopped garlic, saute for 2 more minutes.
Add the canned tomatoes or fresh ones, roughly chopped. Add the tomato sauce as well. Season with salt and pepper. Add the basil and half of the parsley.
Bring to a boil and then, add the vegetable stock and let the soup simmer on medium heat for 20 minutes. Add the sugar, but make sure to taste every time you add a teaspoon to adjust the taste based on your preference. Some tomatoes are more acidic than others, so be careful not to add too much sugar, because we donít want a sweet soup.
Add the remaining parsley, season again if itís necessary and turn the heat off. Let the soup cool for 10 minutes with the lid on, and then, blend the soup until you reach the desired consistency.
For the croutons:
2 slices of bread of your choice
A drizzle of extra virgin olive oil
Salt, pepper and oregano
Cut the slice of bread into cubes. Move them to a baking sheet lined with parchment paper. Drizzle some oil and season with salt, pepper and oregano.
Stir with your hands to coat every piece of bread, and put the baking sheet in the oven to bake the bread for about 10 minutes, or until golden brown at 180*.
NB:keep an eye on the croutons because they will burn easily and go in a matter of seconds from golden brown to black.
Serve the soup warm with croutons, slices of parmesan cheese and freshly ground black pepper.