and chop onion and garlic. Sautée the
onion in oil in a pot large enough for soup-making.
Add tomato purée, crushed tomatoes, and
bouillon and let boil for 5 minutes.
the vegetables if you use fresh, or put un-thawed
frozen veggies in the soup and heat them through.
Flavor with salt and pepper to taste.
the baguette while the soup is boiling. Stir
fat, thyme, and cheese and spread on the slices.
Put them on a baking plate and bake in the oven
at 225ºC/425ºF for about 8 minutes.
the soup piping hot with the thyme bread. If
you want a more "filling" soup, add
1 - 2 dl (1/2 - 1 cup) pasta boil with the soup
for about 10 minutes. Enjoy!