Tomato – sage – cream – soup

Ingredients for 3 servings:

• 4 tbsp olive oil
• 1 m.-large onion(s), red, finely chopped
• 3 cloves garlic, halved and finely chopped
• 2 carrots, peeled, quartered and thinly sliced
• 3 stalk(s) celery, cut into fine strips
• 2 tbsp tomato puree
• 1 tbsp, leveled flour
• 1 dl red wine
• 5 dl water, cold
• 4 large tomatoes, diced
• 1 small chili pepper(s), halved, pitted and finely chopped
• 3 leaves of basil, fresh, washed
• 1 bunch sage, washed
• some salt and pepper
• 1 dl cream
• 3 slices of toast, cut into cubes
• some butter
• some chives, finely chopped

Instructions

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

Melt the butter in a non-stick pan and gently fry the bread cubes, then set aside. Heat the olive oil in a pan. Sauté the onions and garlic, add the carrots and celery, and continue to sauté. Add the tomato paste and mix well. Add the flour and fry lightly (it shouldn’t get too dark). Deglaze with the red wine, reduce slightly, and immediately add the water. Bring everything to the boil, add the tomatoes, basil, sage, and chili pepper if desired. Then simmer gently, half covered, for at least 45 minutes until everything is nicely cooked down. Strain the soup and vegetables through a sieve as much as possible, return to the heat, and refine with cream. Season with salt and pepper. Serve the soup. Sprinkle with a few bread cubes and some chives.