This easy-warming soup is one of my kids favorite dishes. I always store some cans of crushed or hole tomatoes so this often comes up as a last-minute meal. When there’s time I serve it with freshly baked homemade bread, but these quick made crostini are a perfect alternative. Add some pre cooked macaroni to the soup if your kids are very hungry.
Love Alexandra
Recipe
You will need:
For the soup:
2 medium onions
1 chili
2 cloves of garlic
3 tbsp tomato paste
1 1/2 cup water
2 x 400 g tinned hole tomatoes (included the juice)
2-3 bay leafs
2 tsp rosemary
2 tsb basil
2 tsb oregano
1 cup cream
For serving:
Sour cream
Chive
For the crostini
Sliced white bread (day old bread is perfect for this)
Olive oil
Flaked sea salt
Some oragano and basil
TIP!
How to:
For the soup
1. Chop onion, garlic, and chili into small pieces.
2. Fry everything with olive oil in a large saucepan.
3. Add tomato paste and water and leave it to simmer for 2 minutes.
4. Add rosemary, tomatoes and bay leafs. Allow to stand and simmer for about 20 minutes.
5. Add cream and leave it to simmer for another couple of minutes.
6. Season with salt and pepper and blend to get a smooth delicious soup.
Serve with a dollop of sour cream, some chopped chives and crostini.
For the crostini
7. Fry the bread in a skillet with some olive oil. Flip the bread to the other side when it´s golden brown and add some more olive oil- if necessary.
8. Season with sea salt, basil and oregano.
9. Remove as soon as they’re golden brown to a paper towel. Serve with the soup or store in a sealed jar.
