Tomato Bread Soup

For the tomato-bread soup, first finely chop the onions and sauté lightly in olive oil. Watch out! The onion must not brown, so stir diligently along the way.

Finely chop the garlic and add it. Also, the garlic should not turn brown, otherwise it tastes bitter and the fine garlic note is lost – so take the pot off the stove from time to time.

Finely chop the fresh basil and sauté it as well, thus releasing the essential oils.

Cut the tomatoes a little more coarsely, sauté them and add the package of strained tomatoes. Add a little salt. Simmer until the tomatoes are nice and soft. Add a little water if necessary.

Taste – if the whole thing tastes a bit sour, add some sugar (neutralizes the sourness). A little tip by the way! Even if a dish has become a little bitter during cooking, such as goulash, then you can fix the bitter taste with a little sugar.

Now we turn our attention back to our dish. Cut the bread a little coarser and add it to the soup. Watch out. The soup should not be left out of sight from then on and stirred constantly, otherwise it will burn, because this soup is a bit thicker. Now grate a little Parmesan cheese into it. Taste and season if necessary.

Serve the soup classically in a soup plate. To do this, pour a little olive oil over the tomato-bread soup and grate Parmesan over it.

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