Tomato soup with Parmesan
Lorenza Ávila
This is a delicious soup that you can accompany with a very original prepared bread. The texture is soft and consistent.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 tablespoon basil, fresh chopped
  • 2 tablespoons fresh oregano, chopped
  • 4 tablespoons Parmesan cheese, grated
  • 4 tomatillos
  • 2 teaspoons olive oil
  • 1/2 tablespoons yellow onion, finely chopped
  • 1 tablespoon tomato purée
  • 1 1/2 cups low-fat milk
  • 1/2 teaspoons salt
  • 1/8 teaspoons ground black pepper, black
  • 8 slices baguette, integral
Preparation
30 mins
0 mins
Low
  • Preheat a grill. Place the bread and cover each slice with basil, oregano and cheese. Leave until the cheese melts
  • Peel the tomatoes and remove the seeds. In a large saucepan, heat the oil over medium heat
  • Add the onion and citrus. Add tomatoes and tomato puree, let boil
  • Reduce heat to medium-low and simmer uncovered for 20 minutes or until thick
  • In a blender puree the soup until it is soft and bring it back to the fire
  • Add the milk, salt and pepper and heat gently.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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