Filter
Reset
Sort ByRelevance
Jboz53
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
-
25 minAppetizerzucchini, fresh basil, traditional olive oil, tap water, poultry feast, Grana Padano cheese, lemon, Greek yoghurt,zucchini-lemon soup
-
30 minAppetizeronion, oil, fennel bulb, vegetable stock of 1 tablet, cooked beet, extra virgin olive oil, creme fraiche,fennel soup with beet oil
-
20 minSmall dishegg, olive tapenade, cherry / cherry tomato, serrano ham, raw ham, lamb's lettuce, olive oil, balsamic vinegar,egg with tapenade, tomato and serrano ham
-
15 minAppetizerchicken bouillon, dried sage, lemon juice, perline, fresh spinach,lemon broth with stuffed pasta
Nutrition
280Calories
Sodium0% DV0g
Fat25% DV16g
Protein16% DV8g
Carbs8% DV23g
Fiber0% DV0g
Loved it