Tomato soup with vegetables and processed cheese
Description
The recipe won't take much time. You can prepare this soup either with water or broth. The taste of the soup depends on the ripeness of the tomatoes and the quality of the cheese—choose your ingredients carefully! You can change and add vegetables according to your taste preferences. Good luck! Ladle into bowls and serve.
Instructions
- 1
Step 1
Separate the cauliflower into small florets.
- 2
Step 2
Blanch green flat beans in boiling water for 3 minutes, then immediately rinse thoroughly with ice water. Drain and chop finely.
- 3
Step 3
Chop the onion finely, and cut the pepper and carrots slightly larger. Sauté the onion in oil, then add the carrots and pepper, and cook together until golden.
- 4
Step 4
Add the grated fresh tomatoes and sugar to the pan and simmer, stirring, until reduced by half.
- 5
Step 5
Bring water to a boil and add the potato cut into cubes. Salt the water and cook until the potatoes are done. Mash the potatoes with a masher until you get coarse crumbs. Add the processed cheese and stir well until dissolved.
- 6
Step 6
Add the cauliflower to the soup, bring to a boil. Add the sautéed tomato mixture and green beans. Bring to a boil once more, then remove from heat.
- 7
Step 7
Sprinkle the soup with paprika and a mixture of basil and oregano. Let it steep, covered, for 10 minutes.
- 8
Step 8
Serve the soup warm.