Tyrolean soup with speck

Finely chop the onions and garlic, cut the speck into small cubes. Scald the tomatoes with boiling water, peel and finely chop. Cut the white bun into cubes and dry. Fry the speck with onions, garlic, parsley and spices, pour in the flour, stir, add tomatoes after a few seconds, put out a little and spread with meat broth, boil. Sprinkle with croutons when serving.