Filter
Reset
Sort ByRelevance
Fresh tomato broth with cheese croutons
A delicious Italian recipe for fresh tomato broth with cheese croutons.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cross the tomatoes in the crown and put them in a pan. Pour boiling water until they are underneath and leave to stand for 10 minutes until the sheets open.
-
Drain the tomatoes and rinse them in cold water. Peel the peel of the tomatoes and chop the pulp coarsely.
-
Cut the sandwiches into diamonds. Heat two tablespoons of oil in a soup pan and lightly fry the onion and garlic in about 4 minutes.
-
Add the turmeric and tomato paste and stir for a few minutes. Add the chopped tomatoes and stock and let it boil.
-
Cook covered for a further 10 minutes at low setting. Puree the soup and season with salt and pepper or some stock.
-
Heat the rest of the oil and fry the bread panes on both sides until light brown.
-
Sprinkle with cheese, turn off the heat source and let the cheese melt with the lid on the pan in a few minutes. Serve the soup with the cheese croutons.
Blogs that might be interesting
-
50 minAppetizerbeet juice, extra pure chocolate, balsamic vinegar, boiled beetroot, arugula (lettuce, 40 g), coarse sea salt,beetroot with chocolate and balsamic vinegar -
90 minAppetizerpavé campaigner, olive oil, garlic, ground cumin, vine tomatoes, green pepper, cucumber, Red peppers, coriander, White wine vinegar,spicy gazpacho with coriander -
55 minAppetizeronion, butter or margarine, risotto rice, White wine, saffron threads, meat broth tablet, Parmesan cheese, salt, eggs (M), bread-crumbs, frying fat,rice croquettes -
20 minLunchorange, watercress, lamb's lettuce, hard goat cheese, olive oil, white almonds, orange juice,warm goat cheese salad
Nutrition
280Calories
Sodium0% DV0g
Fat25% DV16g
Protein16% DV8g
Carbs8% DV23g
Fiber0% DV0g
Loved it