Tomato Soup

For the tomato soup, dice onions. Chop garlic cloves. Remove seeds and side walls from chili and chop finely. Score tomatoes, pour boiling water over them, let cool, peel and dice.

Finely chop the leaves of flat-leaf parsley. Heat some olive oil in a saucepan. Sauté onions, garlic and chili in it, add paradeis pulp . Add vegetable soup and orange juice, bring to a boil and simmer for 5 minutes.

Add tomatoes and parsley, season with salt, pepper and sugar. Cube the ciabatta bread, toast in olive oil in a pan until crispy.

Serve the tomato soup hot with the croutons.

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