Thick Tomato Soup

Ingredients

• 3 shallots
• 3 Garlic cloves
• 800 g ripe tomatoes
• 400 g ciabatta bread
• 40 g Butter
• 1 EL tomato paste
• 100 ml dry white wine
• 800 ml vegetable broth
• Salt
• black pepper (freshly ground)
• 1 EL dried oregano
• handful of basil

Instructions

1. 1.

   Peel the shallots and garlic cloves and finely dice them. Wash the tomatoes, remove the stem ends, blanch, cool, peel, and cut into cubes. Cut the bread into cubes. In a pot heat the butter and sauté the shallots and garlic for 1-2 minutes until translucent.

2. 2.

   Add the bread and fry briefly. Then add the tomato cubes and tomato paste, pour in the wine and broth. Season with salt, pepper, and oregano, and simmer gently over medium heat for 10–15 minutes. Taste again, serve in pre‑warmed soup bowls, garnished with basil.