Classic tomato soup


For 2 servings
  • 1 onion
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 1 tsp tomato paste
  • 1 tsp sugar
  • 1 can of peeled tomatoes
  • 200 ml vegetable broth
  • salt
  • pepper
  • 1 tsp oregano
  • 1 wheat roll
  • 1 tbsp butter
  • 0.5 bunch of chives
  • 50 ml whipped cream



Working time: 30 min.

nutritional value

Per serving 376 kcal
Carbohydrates: 26 g
Protein: 6 g
Fat: 26 g


  • Simple
  • Finely dice the onion and garlic and sauté in a saucepan with hot oil until translucent. Add tomato paste and sugar and steam briefly. Add tomatoes and broth. Season with salt, pepper and oregano and cover and bring to the boil. Simmer on mild heat for 15 minutes.

  • Meanwhile, dice the bun. Melt the butter in a pan and roast the bread cubes in a medium to mild heat until golden brown. Cut the chives into rolls. Whip whipped cream until stiff.

  • Puree the tomato soup with the cutting stick and season with salt and pepper. Serve with whipped cream, chives and croutons.

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