Tomato Soup with Croutons

Ingredients

• 400 g diced tomatoes (1 can)
• 600 ml Vegetable Broth
• 1 shallot (diced)
• 1 large carrot
• 1 tsp flour
• a pinch of sugar
• 2 slices thick white bread
• 2 tbsp olive oil
• 20 g grated cheese (e.g., cheddar, gouda)
• Salt

Instructions

1. 1.

   Peel and finely dice the carrot. Sauté with diced shallots in 1 tbsp hot oil. Add flour and sauté briefly. Add tomatoes and pour in vegetable broth. Cover and simmer for about 20 minutes.

2. 2.

   For the croutons, cut the white bread into cubes and place on a baking sheet. Drizzle with remaining oil and bake in a preheated oven at 180°C fan-forced for about 8–10 minutes until golden brown. Sprinkle cheese over the croutons and bake for an additional 2 minutes.

3. 3.

   Puree the soup, season with sugar and salt, ladle into bowls, and sprinkle with the croutons before serving.