Tomato soup with fresh tomatoes and garlic croutons

Recipe from Topfood

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Tomato soup with fresh tomatoes and garlic croutons

Cooking time: 30 min

Servings 6

The tomato soup with garlic croutons is an ideal dish for any time of year. The smell of fresh tomatoes and garlic can be maddening.
If desired, sprinkle the soup with grated cheese and herbs.

Tomatoes

13,2 lbs.
White bread

3 slices
Beef broth

3 cups
Tomato juice

9 tbsp.
Garlic

4,5 cloves
Sour cream

3 tbsp.
Butter

cup
Vegetable oil

3 tbsp.

Calories

246 kcal
Protein

3.3 g
Fat

19.8 g
Carbohydrates

14.2 g

Rinse tomatoes. Cut a shallow “X” in the bottom of each tomato. Fill a pot with water, bring to a boil and dip the tomatoes in boiling water for a minute. Cover them with cold water and peel with a sharp knife. Cut the peeled tomatoes in half, remove the seeds. Dice the tomato pulp.
Peel garlic (half), crush in a press. Heat a heavy-bottomed pot, pour olive oil and brown the garlic. Then add the tomatoes cubes, tomato juice and beef broth. Bring to a boil and cook for 5 minutes.
Cut off the bread crust, then cut the crumbs into cubes. Melt the butter and brown the second part of crushed garlic for 30 seconds. Then remove the garlic and brown the bread cubes until golden brown.
Remove the pot from stove and add sour cream. Serve with herbs and garlic croutons.