Tomato Broth with Vegetables

Ingredients

• 1 kg ripe tomatoes
• 3 cloves garlic
• 2 onions
• 3 tbsp olive oil
• 1 l vegetable broth
• Salt
• black pepper (freshly ground)
• 2 tbsp dried oregano
• 150 g cherry tomatoes
• 2 slices rye whole-grain bread
• 30 g Butter
• 1 peeled clove of garlic
• 1 tbsp chopped basil

Instructions

1. 1.

   Wash the tomatoes and quarter them. Peel the garlic and onions, then finely dice them. Set aside half of the onion cubes.

2. 2.

   Heat 2 tbsp oil in a pot and sauté the garlic and onion cubes until translucent. Add the tomatoes and pour in vegetable broth. Season with salt, pepper, and oregano, and simmer for about an hour over medium heat. Strain the soup through a cheesecloth into another pot and bring the broth back to a boil.

3. 3.

   Wash the cherry tomatoes, score them crosswise at the bottom, and blanch in boiling water for about 2 minutes. Remove, shock in cold water, and peel.

4. 4.

   Cut the bread into 1 cm cubes and toast them in a pan with melted butter and a crushed garlic clove until golden brown. Drain on kitchen paper.

5. 5.

   Sauté the remaining onion cubes briefly in a hot pan with the leftover oil until translucent. Serve the broth in small bowls, each topped with a cherry tomato, a few onion cubes, and some chopped basil, accompanied by the croutons.