Filter
Reset
Sort ByRelevance
CDYSTHE
Richly filled tomato soup
Italian tomato soup with Parmesan cheese and pine nuts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Wash the leeks and cut into half rings.
-
Heat the oil in a soup pot, press the garlic above and fruit for 1 min.
-
Add the leek to the garlic and cook over low heat for 10 minutes until the leek starts to color.
-
Add the tomatoes, bouillon tablets and the water to the leek and bring to the boil. Turn the heat down and let boil for about 20 minutes.
-
Remove the pan from the heat and puree with the hand blender. Tear the bread into pieces and add to the soup.
-
Season with pepper and salt. Allow the soup to cool to lukewarm in 20 minutes.
-
After cooling, stir with a whisk, so that the bread is better absorbed.
-
In the meantime, heat a skillet without oil or butter and toast the pine nuts for 3 minutes.
-
Sprinkle the soup with the basil and the pine nuts. Scrape the cheese above it.
Blogs that might be interesting
-
195 minMain dishonion, garlic, ham, traditional olive oil, Ketoembar ground coriander, ground cumin, ground ginger, tomato paste, ketjapmarinademanis, vinegar,babi soy sauce -
70 minMain dishgarlic, traditional olive oil, ketjapmarinademanis, balsamic vinegar, light brown caster sugar, sambal oelek, fresh salmon fillet,Indonesian marinated salmon fillet -
30 minMain dishcrumbly potato, frozen spinach, pancake mix, sustainable semi-skimmed milk, medium sized egg, celery salt, shallot, green pepper, sunflower oil, Camembert,Savoury Pancakes -
20 minMain dishmie, sunflower oil, garlic, sambal oelek, ginger powder (djahé), ground coriander (ketoembar), ground cumin (djinten), bunch onions, carrots, snow peas, bacon,noodles with bacon
Nutrition
480Calories
Sodium0% DV1.305mg
Fat43% DV28g
Protein36% DV18g
Carbs12% DV36g
Fiber20% DV5g
Loved it