Richly filled tomato soup

Name: richly filled tomato soup
Cook time: 35 min
Total time: 75 min
Yield: 4
Cuisine: Italian
Ingredients: 2 leeks; 100 ml traditional olive oil; 2 toe garlic; 800 g peeled canned tomatoes; 2 broken vegetable stock; 800 ml tap water; 1 fresh ciabatta; 3 el pine nuts; 15 g fresh basil; 125 g Parmigiano Reggiano

Italian tomato soup with Parmesan cheese and pine nuts.

Ingredients

Kitchen Stuff

1 blender

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.