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Tomato soup



Total: 35 min


15 min


20 min


2 servings
  • 4 Tomatoes
  • 1 Onions
  • 3 strand Parsley
  • 3 g Bay leaf
  • 40 g Whole-wheat bread
  • 10 g Margarine, soft polyunsaturated
  • 2 tablespoon Crème fraîche half fat
  • 15 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper
  • 1 potato
  • 1 garlic clove


  • Peel the onion and the garlic and chop finely. Peel the tomatoes and remove the seeds. Peel the potatoes and cut them in pieces.
  • Soften the onion in a pot with 1 knob of margarine.
  • Add the garlic, the tomatoes and the potatoes. Mix for 3 minutes.
  • Cover with water, add the bay leaf, salt and pepper. Cover and cook for 15 minutes.
  • Cut the bread in a 1 cm cubes and brown them in a frying pan over a drizzle of olive oil.
  • Pour 2 tablespoon of crème fraîche in the soup and add pepper. Mix and decorate with a few leaves of parsley.
  • Serve the tomato soup with the croutons.

Recipe tips

  • Two types of oil you should always have in your kitchen: olive oil and canola oil.