Italian tomato soup recipe
Italian Tomato Soup recipe
|1 large can(s)||tomatoes, diced|
|1||lemon, grated rind|
|4 sprig(s)||basil, chopped|
|140 g||goat’s cheese, crumbled|
|1 clove(s)||garlic, minced|
|2 tbsp||olive oil|
|1 tbsp||tomato puree|
|600 ml||vegetable stock|
|salt and pepper|
In a pan heat the oil and sauté the garlic and onions until lucent. Stir in the tomato purée and cook for a minute. Pour in the stock and the diced tomatoes and bring to a boil. Reduce the heat and simmer for 15 minutes. Season to taste with salt, pepper and lemon zest. Stir in the basil.
Ladle in soup plates and garnish with goat’s cheese. Serve immediately.
ca. 20 min
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