Tomato soup with parmesan cheese, Greek yoghurt and basil

I like simple, quick-to-prepare dishes. I also like to cook one dish for several days, because the taste of the dishes is more distinct after two or three days.

2 cans of chopped tomatoes
1 jar of tomato pulp (500g)
2 stock cubes (or to taste)
1 teaspoon of sugar
ground pepper (to taste)
4 grains of allspice
2 bay leaves
1 shallot
1 carrot
1 parsley
1 small celery
1 tablespoon of olive oil
500 ml of water

Greek yoghurt
basil leaves
grated Parmesan cheese or mozzarella

  1. Grate carrots, parsley and celery on a grater with a larger mesh.
  2. Pour olive oil into a pot, add the shallot, peeled and diced. Fry for a moment until getting lightly gold.
  3. Add the chopped tomatoes and the tomato pulp.  Add grated vegetables. Pour in water, bring to a boil. In the meantime, add pepper, stock cubes, allspice, bay leaves and sugar. Cook uncovered for approx. 20 minutes.
  4. Remove from fire.
  5. Serve with rice, Greek yoghurt, grated Parmesan or mozzarella cheese and fresh basil.
Bon Appetit! 

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