Tomato soup with eggs

Homemade tomato soup is much better than from a bag and it is not difficult to make. It can be used for many different things, both lunch, appetizer and as an evening snack.

1 finely chopped onion

1 finely chopped carrot

1 stalk finely chopped celery

2 cloves finely chopped garlic

1/2 finely chopped chili

2 tablespoons olive oil

2 tbsp tomato puree

2 cans, or 1 bottle of canned tomatoes (preferably Mutti)

0.5 liters of vegetable power ev. fund and water or bouillon cubes and water

2 tablespoons fresh finely chopped oregano

salt

Freshly ground pepper

Fry the vegetables in the oil in a saucepan until the oil is shiny, without it getting colored.

Add in tomato puree and sauté for another minute.

Add vegetable stock, tomatoes and oregano.

Let it cook for at least 1 hour, so the vegetables are tender and the tomatoes are sweeter. If you do not have time to wait, you can cook for 20 minutes and add a pinch of sugar.

Run the soup evenly with a hand mixer and season with salt and pepper.

If you want a rounder soup, you can stir in 1 dl cream or 2 tablespoons crème fraîche at the end.

Serve with boiled eggs, divided into two and some good bread, e.g. this delicious casserole .

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