Tomato Soup Aurora

Peel the tomatoes and remove the seeds. Cut the flesh into small pieces. Saute the onion in oil until soft, add the tomato cubes and continue to saute. Pour in thyme and parsley, stir well, season with salt, add pepper and cook for half an hour on medium fire. Take out the spice bunches, grind the quantity and put it on the fire again. Add enough clear soup to make a liquid cream. Fry the croutons in butter and serve them on top of the soup sprinkled with parmesan.

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