Tomato and mozzarella soup

Ingredients for 4 servings:

• 1 kg tomatoes
• 1 m.-sized onion(s)
• 2 cloves garlic, pressed
• 1 liter vegetable broth
• 1 tsp cornstarch
• 100 g mozzarella, grated
• salt and pepper
• 1 tsp basil, dried
• some cream, whipped stiffly, optional
• 4 slice(s) bread(s), dark
• 1 tbsp butter
• 2 cloves garlic, halved
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple and vegetarian

Pour hot water over the tomatoes in a bowl, wait a moment until the skin peels off easily, then peel and roughly chop. Chop the onion and fry in a little oil in a pan, adding the garlic. Add the tomatoes and vegetable stock, bring to a boil, and simmer for about 20 minutes. Then add the mozzarella and cornstarch, cook briefly, and then puree the soup. Season with salt and pepper. For the croutons, rub the bread with garlic, cut into cubes, and fry in a pan with hot butter until crispy. Ladle the soup into bowls, sprinkle with basil and the croutons, and top with a spoonful of whipped cream, if desired.