Merlin's world-class rustic tomato cream soup à la Provence with croutons

Ingredients for 4 servings:

• 4 can/n tomatoes, peeled
• 6 tbsp extra virgin olive oil
• 3 cloves garlic
• 4 tsp sugar
• 1 tsp salt
• 1 tsp, chopped marjoram, shredded
• 2 tsp basil, shredded or fresh
• 1 tsp, stripped Thyme, shredded
• 1 tsp, picked rosemary, shredded
• 2 tsp, chopped oregano, shredded
• 10 cl cream
• 2 slices of bread (mixed bread)
• 2 tbsp Balsamic vinegar di Modena, about
• 1 tsp, levelled black pepper from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

super tasty, super fast and super cheap!

Place 3 tablespoons of olive oil, the chopped garlic, and 2 teaspoons of sugar in a saucepan al fredo (cold) and sauté over medium heat. Then add the tomatoes with their juice and crush them slightly with a masher (not too much). Then add salt, the remaining sugar, and all the spices except the pepper. Let the whole thing simmer for about 5-10 minutes. Meanwhile, cut the bread into cubes. Fry it in a non-stick pan with the remaining olive oil until crispy (season with salt and pepper to taste). Then add the cream and balsamic vinegar to the soup and simmer for another 1-2 minutes. Remove from the heat, season with pepper, and ladle into plates or bowls. Now simply garnish with a dollop of cream and, if desired, some fresh basil, and serve.