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Jboz53
Fresh tomato broth with cheese croutons
A delicious Italian recipe for fresh tomato broth with cheese croutons.
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Ingredients
Directions
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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.
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Drain the tomatoes and rinse them in cold water. Peel the peel of the tomatoes and chop the pulp coarsely.
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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.
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Add the turmeric and tomato paste and stir for a few minutes. Add the chopped tomatoes and stock and let it boil.
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Cook covered for a further 10 minutes at low setting. Puree the soup and season with salt and pepper or some stock.
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Heat the rest of the oil and fry the bread panes on both sides until light brown.
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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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Nutrition
280Calories
Sodium0% DV0g
Fat25% DV16g
Protein16% DV8g
Carbs8% DV23g
Fiber0% DV0g
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