Creamy tomato soup with crunchy baguettes

Serves: 4 
Preparation time: 45 minutes  
Proving: 24 hours 
Difficulty: Medium

– 1 pack Nicolas Vahé bread mix / crusty morning
– 25 g butter
– 6 tbsp Nicolas Vahé Olive oil 
– 1 red onion, roughly chopped 
– 1 clove of garlic, finely chopped 
– 150 g brown mushrooms, cut in halves
– 2 tsp salt
– 1 tsp sugar  
– 1 tbsp Nicolas Vahé Spices / vegetables
– 2 bottles Nicolas Vahé Tomato sauce / olives & capers 
– 1 l vegetable stock   
– 1 handful fresh thyme, for garnish
– Nicolas Vahé Olive oil   

Mix, prove and bake the bread mix following the instructions on the pack. Shape the dough into baguettes instead of a loaf. Heat a saucepan with olive oil and sauté red onions, garlic, mushrooms with salt, sugar and spices for vegetables for about 2 minutes. Add tomato sauce and vegetable stock and boil on a low heat for about 20 minutes with the lid on. 
Blend the soup until smooth using either a stick blender or a regular blender. 

Serve the soup with a splash of olive oil, fresh thyme and with crunchy baguettes on side.

Organic Breadmix, Crusty Morning, 600 g.

Organic Breadmix, Crusty Morning

Tomato Sauce - Olives & Capers, 330 ml

Tomato Sauce – Olives & Capers

Spices, Oregano, basil & marjoram, 0.5 oz. (13 g)

Spices, Oregano, basil & marjoram

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