Tomato Soup with Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g bacon, mixed, diced into small pieces
- 1 medium onion (s)
- 2 cloves garlic)
- 30 g butter
- 1 large can (s) tomato (s), peeled
- 0.25 liter ¼ broth
- 3 tablespoon tomato paste
- 1 bay leaf
- pepper
- 1 cup sour cream
- 100 g cheese, rated (Gouda)
- Thyme, dried
- Oregano, dried
Print Recipe
Pin Recipe Instructions
- Chop the onion and garlic into small pieces. Fry them with the bacon in the butter until translucent. Add the tomato paste and toast briefly. Mash the canned tomatoes with a fork and add their sauce to the saucepan. Add the stock, bay leaf and herbs, season with pepper and simmer for 30 minutes.
- Take out the bay leaf and puree the soup. Then stir in the cheese and sour cream, heat until the cheese has melted and season with pepper.
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