Tomato Soup According to SoupGeniesser Style

Peel and finely dice the onion and garlic, peel the celery and carrot and dice everything. Then sauté in olive oil until translucent. Deglaze with tomatoes and tomato juice, add bay leaves and a pinch of sugar and simmer covered for a good 15 minutes on a low heat, stirring occasionally.

Preheat the oven to 180 ° (if you have a small over-baking oven, it works or you can do it in the pan if necessary ..)

In the meantime, peel the garlic clove, dice very finely, add a little salt and press with a knife and mix with olive oil. Brush 2 Baquette slices well with the garlic oil per serving (more depending on your taste) and roast in the oven until golden yellow.

For each serving, drain 1 pickled tomatoes a little, pat dry with crepe and cut into small pieces. Drain the capers. Slice off the Parmesan with a peeler.

Now fish out the bay leaves from the soup and puree them to taste. Season to taste with tomato salt, pepper and cloves.

Put the soup in a soup cup, garnish with the tomato pieces, the capers and pour some Parmesan shavings over it ..... enjoy your meal .....

Basic recipe for my "grainy vegetable broth"

I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.