Tomato cream soup with baked cheese rolls

Ingredients for 4 servings:

• 1 onion(s)
• 2 cloves garlic
• 1 tsp sugar
• 4 tbsp oil (olive oil)
• 3 tomatoes, fresh
• 500 g tomatoes, can
• 125 ml white wine
• 250 ml soup (beef soup)
• oregano
• 100 g mountain cheese
• 1 egg(s)
• 1 onion(s)
• 1 tbsp milk
• 1 baguette(s), small
• salt and pepper
• sage
• chili pepper(s)
• Balsamic vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the chopped onion and garlic in olive oil, then add the diced tomatoes (fresh and canned). Pour in the wine and broth, season with salt, pepper, oregano, and sage, and simmer for 20 minutes. Either pass the tomato soup through a medium-thin slice of water or puree it, then season with balsamic vinegar, salt, pepper, and chili. Cheese sandwich: Mix the grated cheese with the egg, onion, and milk until smooth, then season with salt, pepper, and nutmeg. Spread the mixture onto 1 cm thick baguette slices and bake in a preheated oven with high top heat. Place on top of the broth and grind with freshly ground pepper.