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
-
30 minMain dishshrubs chicory, White bread, grated mature cheese, slices of ham, dairy spread natural, butter, potato slice,scalloped chicory with ham and cheese -
30 minMain dishchicken breast, onion, garlic, olive oil, paprika, white coal, tomatoes, potatoes,garlic chicken fillet with stir-fried white cabbage -
25 minMain dishFree from gluten fusilli, yellow bell pepper, deleted carrots, sunflower oil, Gourmet minced, tomato frito, tap water, grated mature cheese,Viva la pasta! -
15 minMain dishbasis for tomato soup, water, fresh sugarsnaps, ginger syrup, mie, cabbage, medium sized egg, traditional olive oil, bunch onion, bean sprouts,richly filled chinese tomato soup
Nutrition
480Calories
Sodium0% DV1.305mg
Fat43% DV28g
Protein36% DV18g
Carbs12% DV36g
Fiber20% DV5g
Loved it