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
-
20 minMain dishchicken breast, paprika, olive oil, liquid baking product, raw ham, black olive, anchovy fillet, capers, basil, garlic, mustard, olive oil,chicken fillet with tapenade and raw ham
-
65 minMain dishduck breast fillets, oranges, olive oil, sweet onion, tomato cubes, bay leaves, lemon juice, poultry feast, sherry fino, green olives without seeds, cayenne pepper, parsley,duck breast with sherry sauce and olives
-
25 minMain dishcrumbly potatoes, pan tostado with garlic, herb butter, Scottish salmon fillet, cucumber, iceberg lettuce with frisée, honey mustard dressing,salmon with crispy crust
-
40 minMain dishtraditional olive oil, lamb sausages, fennel bulb, tomato cubes, baby spinach, self-raising flour, mild yogurt, salt, baking flour to pollinate, mild yogurt, fresh dill, garlic,spinach pan pizza with lamb sausages and herb sauce
Nutrition
480Calories
Sodium0% DV1.305mg
Fat43% DV28g
Protein36% DV18g
Carbs12% DV36g
Fiber20% DV5g
Loved it