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How to prepare tomato cream soup:
Heat the oil. Add finely chopped onion (I chopped with a hand blender), salt and pepper.
Stir and let it become translucent, without burning, then add the crushed garlic and mix for a few seconds.
Add the mashed tomatoes, add the bay leaves and simmer for 5 minutes.
Put the vegetable soup and let it boil for another 10 minutes. Add the basil and mix. We stop the fire.
Brown the 3 slices of bread a little in the oven or on a hot grill. Rub the slices of bread with a clove of garlic. Put a slice of cheese on top, sprinkle with dried basil and leave for 10 minutes, at 200 degrees on the top row of the oven.
How to prepare the "decor":
Mix 2 eggs with a little salt and put them in a non-stick pan. Let them thicken without browning too much. We cut thin strips from the omelet obtained and then small cubes.
Sprinkle over the soup at the time of serving.