Fast WM snacks: Cold tomato soup with croutons

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
3 2
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 6
  • 2 discs Toast
  • 5 TABLESPOONS Sunflower oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 Garlic clove
  • 1 small onion
  • 1 can(s) (850 ml) Tomatoes
  • 2 stem(s) Basil
  • 1 TEASPOON Sugar
  • 7-10 Tbsp Tabasco
  • 2 TABLESPOONS Schmand
  • 2 TABLESPOONS Milk

Directions

  1. 1

    Cut bread into cubes. Heat 4 tablespoons of oil in a frying pan and fry the bread cubes while turning them into croutons. Season with salt and pepper. Peel garlic and onion and cut into fine cubes.

  2. 2

    Heat 1 tablespoon of oil and sauté the onion and garlic while stirring until transparent. Add tomatoes and puree finely with a hand blender. Wash basil, shake dry, pluck the leaves from the stalks and chop, except for a little to garnish.

  3. 3

    Season soup with salt, sugar and Tabasco. Stir in basil, except for a little bit for sprinkling. Stir sour cream and milk until smooth. Arrange soup in cups. Garnish with sour cream and basil. Sprinkle with croutons.

Nutrition Facts

KCAL
160 kcal
CARBS
10 g
FATS
12 g
PROTEINS
3 g

Categories & Tags

Main DishesvegetarianSoups