• Heat the oil in a saucepan and fry the shallot cubes in it until translucent.
• Pour boiling water over the tomatoes, peel off the skin, chop and add to the shallot cubes. Now steam both again for about 6 minutes.
• Now pour in the hot broth and bring to the boil briefly. Add tomato juice and pulp and season with salt, pepper and basil.
• Then steam the tomato soup over a mild heat for about 10 minutes.
• Before serving, add the frozen herbs, fold in and pour onto plates.

Side dish tip:

• Serve the tomato soup hot and serve with wholemeal bread or baguette slices.

Extra tip from a dear friend here at the boilable!

• I just got the tip to sweat the tomato paste with. This is how it unfolds its FULL AROMA. On this way, thank you AGAIN for the tip, I will definitely implement it!