Ingredients. I forgot the salt and didn't get the butter and eggs. In comments there were remarks that it is "wrong" recipe, and, in General, the tomato soup is not ready. To this I can only answer that in different cultures different traditions and recipes. This recipe is exactly what most Norwegians would call tomato soup. There are variations, Yes, for example, you can add beans or pasta, but, first, it base familiar here is the recipe, and secondly, he is self-sufficient and without additives, third - not everyone likes all the other additives and with them comes a different taste.

To turn on the stove and pour into a pan with a little oil. Chop the onion and garlic, try too hard it makes no sense, because then still all in the blender crushed. Cook the onions and garlic on low heat. Not roast. In parallel, boil 3 eggs hard-boiled.

Add 2 tablespoons of tomato paste and allow to simmer for about a minute.

Increase the heat, add the tomatoes in own juice (not canned tomatoes, and just sliced tomatoes, possibly with the addition of tomato juice and salt), hot water, sugar and bouillon cube. Bring to boil and reduce heat. Let slightly boil for 10 minutes.

Pour the soup into a blender, add salt, pepper and Basil to taste and chop. I came up with 820 g of non-liquid soup. If you add 500 ml of water instead of 400, then the soup will be thinner.

Serve with egg, cut into two halves. The taste is very rich and juicy. Acid, slades and sharpness in full equilibrium.

The husband is still this thing ate toasted wholegrain bread with sausage. 100 g of soup without eggs - about 35 calories, but it depends on the density.