Ingredients portion 4
Tomatoes 700 g
Garlic 3 cloves
Tomato juice 100 ml
Campbell's 375ml beef stock
Vegetable oil 2 tablespoons
Sour cream 2 tablespoons
White bread 2 pieces
Butter 40 g
Cooking instructions 30 minutes
1 Cut the tomatoes crosswise. Immerse them in boiling water for 1 minute and then rinse them in cold water. Peel the skin off the tomatoes. Cut the peeled tomatoes into 4-6 pieces and remove the seeds. Cut the flesh into 1 cm cubes.
2 Peel the garlic cloves and press them through. Put a heavy-bottomed or non-stick pan on the fire, pour in the vegetable oil and heat the garlic in it.
3 Add the tomato cubes, tomato juice and Campbell’s Homemade Beef Broth Classic. (Warning. The package of Campbell’s Homemade Classic Beef Broth recommends adding 750 ml of water to the broth, but we are making soup with fresh, juicy tomatoes, so do not add water). Bring the soup to the boil and simmer for 5 minutes or until the tomatoes have softened.
4 Cut the crusts off the slices of white bread and cut the crumb into small cubes. Peel the garlic and cut into thin slices. Melt the butter and sauté the garlic for 30 seconds. Remove the roasted garlic, add the bread cubes and cook, stirring until golden.
5 Remove the pan from the heat and season the soup with sour cream.
6 Serve the tomato soup with coriander or basil greens.
Recipe tip On a side note: If you are making the soup for two days, it is best not to add the sour cream to the pot but serve it separately. Good to know! The red colour of tomatoes is due to a special substance called lycopene. It is a very strong antioxidant, and after 5 minutes of cooking its concentration is not reduced but increases by 50%. In 100 g: 88 kcal, 2.4 g of protein, 6.8 g of fat and 4.3 g of carbohydrates