tomato soup

Ingredients for 4 servings:

• 1 can/n tomatoes
• 25 g butter
• ½ liter meat broth
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 50 g bacon (rib bacon)
• 30 g flour
• salt and pepper
• Sugar
• 1 tbsp crème fraîche
• Parsley, freshly chopped

Instructions

Working time approx. 3 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 28 minutes

Drain the tomatoes and dice them. Melt the butter and heat the tomatoes briefly. Deglaze with the meat broth and tomato juice and simmer for about 10 minutes. Then puree or pass through a sieve. Dice the onion and bacon. Fry the bacon and sauté the diced onion until light yellow. Just before the end, add the crushed garlic clove. Dust with flour and sweat briefly. Add the tomato broth, bring to a boil while stirring, and simmer for about 5 minutes. Season the soup with salt, pepper, and sugar, and finish with crème fraîche. Serve with freshly chopped parsley.