Tomato and Cheese Soup with Meat and Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g Mett (pork meat)
- 1 medium onion (s)
- 1 bell pepper, yellow
- 0.5 ½ tuber fennel, medium-sized
- 1 leek
- 1 small Can / s mushrooms
- 1 large can (s) tomato (s), peeled
- 1 packet tomato (s), happened
- 100 g cream cheese
- 100 ml cream
- 1 teaspoon paprika powder, hot pink
- 2 teaspoon beef broth, instant
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Sear the pork meat. In the meantime, cut the onion into small pieces and the leek into rings. Dice the bell pepper and fennel. Drain the mushrooms.
- Add the onions to the mince and sauté, and gradually sauté the leek, paprika, fennel and mushrooms.
- Dust everything with the paprika powder and sauté briefly. Pour in the tomato puree and the can of peeled tomatoes, stir in the beef stock (instant powder) and simmer gently. Stir again and again and, if necessary, chop the peeled tomatoes a little.
- Add the cream cheese to the soup and let it melt. Finally add the cream and season to taste.
- The soup tastes best when it has been pulled through a little.
- For this we reach e.g., baguette or the like.
- Tip: A travel insert would be possible as a variation.
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