Tomato soup with fresh tomatoes and ciabatta

Recipe from Topfood

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Tomato soup with fresh tomatoes and ciabatta

Cooking time: 40 min

Servings 4

This soup can be called winter, but you can serve it in summer. Buy very juicy and ripe tomatoes, which will make the dish delicious and special.
The highlight of this tomato soup is the crispy ciabatta and grated cheese that goes well together.

Ciabatta

6 slices
Onions

2 pcs.
Carrots

2 pcs.
Tomatoes

1,5 lbs.
Grated Parmesan cheese

to taste
Water

1,3333333333333 cups
Olive oil

2 tbsp.
Basil

to taste
Salt, ground black pepper

to taste

Calories

946 kcal
Protein

29.4 g
Fat

25.3 g
Carbohydrates

148.1 g

Peel onions and carrots, rinse and finely cut.
Pour olive oil in a heavy-bottomed pot, add the chopped ingredients and brown until golden brown for 10-15 minutes.
Scald tomatoes and peel them. Grind them with a fork and add to the vegetables. Pour a glass of water, simmer for 15 minutes.
Remove stems from the basil and chop them. Add to the soup. Season with spices. Cook for about 10 minutes.
Heat the frying pan, pour olive oil and put the slices of ciabatta. Brown on both sides. Serve in a deep bowl, garnished with basil, crispy ciabatta and grated Parmesan cheese.

How to peel tomatoes? Rinse tomatoes. Cut a shallow “X” in the bottom of each tomato. Fill a pot with water, bring to a boil and dip the tomatoes in boiling water for a minute. Then cover them with cold water and peel with a sharp knife.