A super quick and easy recipe for all the garlic lovers out there! This soup is full of flavor, while being super creamy and smooth (without any diary!).
Give it a try and tell me how you liked it! ^^
| course | country | time | difficulty |
| starter or main | Spain | 30min | easy |
Ingredients
Serves 2 as main and 4 as starter
| imperial | metric | |
| 2 tbsp | olive oil | |
| 20 (2.5oz/75g) | garlic cloves, peeled | |
| 3 slices | sandwich toast, chopped | |
| 4 (1lb/450g) | tomatoes, chopped | |
| 4cup | 1l | vegetable broth |
| 1 tbsp | tomato paste | |
| 1/2 tsp | oregano | |
| 1 | bay leaf | |
| 1 tbsp | sugar | |
| pinch | chili powder | |
| to taste | salt | |
| 1 slice | sandwich toast, chopped in cubes | |
Instruction
- in a big pot, heat olive oil and roast garlic and toast until browned
- add tomatoes and tomato paste and roast for a few minutes
- add the remaining ingredients and cook for about 15 minutes
- use a hand blender until you get a nice smooth consistence
- if you want, you can strain the soup through a sieve
- put the soup back on the stove to warm it up again
- in the meantime, fry toast cubes in a pan with a bit olive oil until crispy and browned
Serve soup with croutons and some fresh herbs of you choice
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