Tomato Soup with Sour Cream and Toasted Bread

Ingredients

• 800 g ripe tomatoes (or canned tomatoes)
• 2 onions
• 2 Garlic cloves
• 20 g butter
• 1 tsp chopped rosemary
• 1 bay leaf
• 2 tbsp chopped fresh thyme
• 600 ml Vegetable Broth
• sugar
• Salt
• Pepper
• basil for garnish
• 4 tsp crème fraîche for serving
• 1 tbsp toasted almond slivers for garnish
• 2 slices of toast bread

Instructions

1. 1.

   Halve the tomatoes, remove stems, and cut into pieces. Peel and finely dice onions and garlic. Heat butter in a pot and sauté onions, garlic, and tomatoes briefly. Add rosemary, bay leaf, and thyme, then pour in broth.

2. 2.

   Cover and simmer on low heat for about 20 minutes. Remove the bay leaf, puree the soup, and strain through a sieve. Reheat and season with sugar, salt, and pepper.

3. 3.

   Grill or toast the bread slices until crisp, then cut each into four triangles. Ladle the soup into bowls, garnish each with a dollop of crème fraîche, sprinkle almond slivers, add a few basil leaves, place two toast triangles on top, and serve immediately.