Tomato Soup With Croutons
|Olive oil||4 Tablespoon|
|Onion||1 , chopped|
|Garlic||3 Clove (15 gm), crushed|
|Tomatoes||1 1⁄2 Pound, skinned and chopped (750 Grams)|
|Vegetable stock/Chicken stock||1 3⁄4 Pint (1 Liter)|
|Croutons||1 Cup (16 tbs) (For Serving)|
|Basil leaves||4 , chopped (For Garnish)|
1. Heat half the oil in a large saucepan, add the onion and garlic and cook gently for 4-6 minutes, or until golden but not brown. Add the tomatoes and cook for 5 minutes, then gradually stir in the stock. Add salt and pepper to taste, then simmer for 30 minutes.
2. Meanwhile, make the croutons.
3. Add the croutons and the basil to the soup and serve immediately in warmed soup bowls.