Tomato Soup with Croutons

Make the tomato pulp with the vegetable stock, whipping cream and spices in about 5-8 min. Next, pass through a fine sieve and heat again. Taste the soup. Whisk the butter flakes into the hot soup. Cut the white bread without rind into small cubes and toast them in a coated frying pan until light brown. Fill the soup into soup plates and spread the croutons evenly on top.

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