Cream of Tomato Soup with Bruscetta

For the cream of tomato soup, sauté the shallot (leave some for the bruschetta!) in clarified butter. Add the carrot and let it fry a bit. Then pour in the strained tomatoes (leave a little for the bruscetta!) and add the tomato paste.

Pour in water, stir in some soup powder and add in garlic (leave some for bruschetta!) and spices (don’t skimp here!). Puree with a hand blender and season with salt and pepper.

For the topping, cut the bread into strips about 1 cm thick. For the topping, mix tomato paste with some strained tomatoes, shallots, garlic, salt and pepper and spread on the bread.

Bake briefly in the oven and serve warm with the soup.

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