How to make
Heat oil in a pot and fry the crushed garlic while stirring for 1 minute. Add breadcrumbs and fry until golden. Add the peeled and chopped tomatoes with paprika and nutmeg.
Crumble the broth cube into the pot and top up with 4 1/5 cups (1 liter) of hot water. Once the soup comes to a boil, simmer for 20-25 minutes on low heat. Finally season the thick tomato soup to taste with black pepper and salt.
Serve the soup with finely crushed parsley and drops of cream.
