John Myers
Fresh Tomato Bread Soup
The perfect fresh tomato bread soup recipe with a picture and simple step-by-step instructions.
- 800 g Quartered tomatoes
- 1 pole Sliced celery
- 1 Chopped onion
- 1 tbsp Olive oil
- 1 tbsp Butter
- 1 tbsp Flour
- 1 tbsp Tomato paste
- 700 ml Water
- 2 Discs Bread from the day before
- First, spray the inside of the crockpot with a little baking fat.
- Let the olive oil and butter get hot in a pan and sauté the onions until translucent. Add the celery slices and fry for another 1 minute.
- Then sprinkle with the flour, add the tomato paste and fry for another minute. Then take it off the stove and pour it into the crockpot.
- If your slow cooker has a searing function, steps 2 and 3 can also be carried out directly in the slow cooker. This is just a note.
- Distribute the tomato quarters on the mixture, add the bread and pour the water over it.
- Now add salt, pepper and herbs to taste (such as 1 teaspoon marjoran, 1 teaspoon thyme and 1 teaspoon sweet paprika).
- Let the crockpot cook for 4 hours on the high setting.
- Then puree the soup, add some seasoning if necessary and serve with freshly fried croutons, for example. I fried mine in garlic oil for even more flavor.
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