Fresh tomato broth with cheese croutons
A delicious Italian recipe for fresh tomato broth with cheese croutons.
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.
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