John Myers
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Tomato Soup with Beans, Potatoes, Herb Sour Cream and Garlic Bread
The perfect tomato soup with beans, potatoes, herb sour cream and garlic bread recipe with a picture and simple step-by-step instructions.
The soup
- 400 g Finely diced potatoes
- 300 g Beans green
- 1 Can big Peeled and diced tomatoes
- 1 liter Vegetable broth
- 1 piece Diced onion
- 1 piece Clove of garlic
- 2 tablespoon Clarified butter
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0,5 teaspoon Pepper
The herbal cream
- 1 a cup Sour cream
- 1 teaspoon Salt
- 1 teaspoon Dill tips
- 1 teaspoon Herbs of Provence
The garlic bread
- 1 Giabatta for ready-to-bake
- 2 piece Garlic cloves
- 3 tablespoon Olive oil
The preparation
- Preheat the oven to 200 ° C
For the soup
- Cut the beans into short pieces. Melt the fat in the pan, sweat the onions, garlic, potatoes and beans while stirring. Add the canned tomatoes, pour in the broth and simmer. The potatoes should be soft.
- Season well with the spices.
For the herbal cream
- 4 … . Put all the ingredients in a bowl and stir with a whisk until everything is a creamy, not too runny mixture.
For the garlic bread
- Cut the unfinished ciabatta into thick slices, mix the pressed garlic with the oil, apply to the bread slices and finish baking in the oven. Brown for 10 minutes, then 1 minute under the grill.
- I wish you bon appetite.
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