Tomato soup with roasted ciabatta

Tomato soup with roasted ciabatta

low carb vegetarian


  • 300 g fresh tomatoes
  • 200 ml tomato puree
  • 100 ml of vegetable broth
  • 4 tablespoons olive oil
  • 2 cloves garlic
  • 1 onion
  • 100 ml cooking cream
  • fresh basil
  • Parmesan cheese
  • ciabatta or other light pastry
  • salt and pepper


  1. Fry the onion and garlic in a pot of olive oil
  2. Add fresh tomatoes and puree and simmer under the lid for 15-20 minutes
  3. When the tomatoes are soft, add cream, broth, salt, pepper and mix to make a smooth cream.
  4. Cut the ciabatta into slices, drizzle with olive oil and sprinkle with Parmesan cheese. Let's bake in the oven until golden
  5. Sprinkle the finished soup with basil, a little parmesan cheese and serve with parmesan ciabatta