Creamy tomato soup

Ingredients for 4 servings:

• 125 g ham, ham or lean bacon, very finely diced
• 1 tbsp olive oil
• 1 medium-sized onion(s), finely chopped
• 5 tbsp, leveled sugar, brown (raw cane sugar)
• 5 tbsp vinegar (NOT vinegar essence)
• 1 clove(s) garlic, finely chopped
• 2 packs of tomatoes, pureed (500 ml each)
• 200 g cream
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

easy to make and tastes sooo delicious

Heat the olive oil in a large pot and sauté the diced ham (or bacon). Add the diced onion and let it become translucent. Add the sugar and vinegar and simmer vigorously until the vinegar has reduced slightly (takes about 2 minutes – don’t let it boil away!!!). Then add the garlic and passata. Bring everything to a boil and simmer with the lid on for 15 minutes. Add the cream, bring to a boil briefly, and season the soup with salt and pepper. If you like, serve with bread cubes toasted in butter and garlic. Note: The 5 tablespoons of sugar don’t make the soup too sweet, and the 5 tablespoons of vinegar don’t make it too sour, but rather give it a very good flavor. Thanks to my friend who gave me this recipe many years ago.