Tuscan tomato soup

Ingredients for 4 servings:

• 1 kg tomatoes
• 2 garlic cloves
• 1 stalk(s) leek
• 1 red bell pepper(s)
• 100 ml olive oil
• 1 tbsp tomato paste
• 500 ml vegetable stock
• salt and pepper
• 1 bunch of basil
• 300 g baguette(s), stale, possibly wholemeal

Instructions

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

Blanch the tomatoes in hot water, peel them, and chop them into large pieces. Finely chop the garlic, leek, and bell pepper. Sauté in oil. Add the tomato paste and tomatoes, and braise for 20 minutes. Add the broth and simmer for 5 minutes. Season with salt and pepper. Chop half of the basil and add it. Cut the baguette into pieces and soak it in the soup for 15 minutes. Whisk the soup until the bread has dissolved. Heat briefly again. Serve sprinkled with basil.