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Tomato Soup with Thyme Bread

This recipe comes from  which is one of the recipe groups at It was submitted by Bella. She had this to say:

"Don't reveal how easy-made this is, just enjoy its wonderful taste. A common baguette becomes a refined accompaniment after a few minutes in the oven together with thyme and Parmesan cheese.".


1 onion
1 clove garlic
1 tbs oil
3 tbs tomato purée
1 can (400 g / 14 oz) crushed tomatoes
6 dl (good 2 1/2 cups) vegetable bouillon (cube + water)
1 package (approx 200 g / 7 oz) soup vegetables e.g. carrots, celery, and leek
1 tsp salt
dash pepper

Thyme bread:
1 baguette
25 g (scant 1 oz) butter or margarine
1 tsp dried thyme
3 - 4 tbs grated Parmesan cheese


Peel 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.

Dice 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.

Slice 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.

Serve 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!

Serves 4