Tomato Soup

Tomato Soup yields about 2 l of soup


  • 6 slices of Malax Loaf
  • 8-10 ripe tomatoes
  • 1 cucumber
  • 1-2 sweet peppers
  • 1 onion
  • 3-4 tbsp olive oil
  • 2 cans (á 400 g) crushed tomatoes, seasoned with garlic
  • one pot of sweet basil
  • (water)
  • 10 cherry tomatoes

1. Trim the peppers and remove seeds, cut the tomatoes, cucumber, peppers and peeled onion into small pieces.

2. Heat up the oil in a big pot and let the vegetables simmer about 10 minutes, stir carefully. Add the crushed tomatoes and let simmer about 40-50 minutes. Let the soup simmer under a lid. Stir a couple of times.

3. Add sweet basil, let boil for five minutes and run the soup in a blender. There may be small chunks in the soup. If it seems too thick, add some water.

4. Season with salt and crushed black pepper to taste.

5. Serve with Malax loaf croutons and crème frâiche.


Cut the slices of Malax Loaf into cubes.

Fry crisp in olive oil and garlic.

Sprinkle the croutons with chopped fresh basil in the skillet.