Fresh Tomato Soup Recipe by Katie
Cooking Instructions 20 mins 1 Peal garlic and flatten with a knife. Now cut into small squares. Then cut the onion into small squares. (Tip: with the mouth full of water you can avoid tears). Stir together in a pot. 2 Halve the tomatoes, add them, salt and pepper 3 Cut the chili into small pieces (Tip: if you don't like it too hot, roll the chilis under your hand to remove the pits, they will fall out if you hold the chili up). With olive oil, add them and slowly start heating it up 4 Add sieved tomatoes and paste, cream cheese and pesto, then blend everything roughly. 5 Let everything cook for about 10 minutes on (firstly on max. heat, after half the time, turn down on med. heat) 6 While the soup is cooking, cut all the herbs into small pieces. Add those about 2 minutes before it's finished 7 Serve with slices of parmesan, fresh basil and baguette :) 1 Peal garlic and flatten with a knife. Now cut into small squares. Then cut the onion into small squares. (Tip: with the mouth full of water you can avoid tears). Stir together in a pot. 1 Peal garlic and flatten with a knife. Now cut into small squares. Then cut the onion into small squares. (Tip: with the mouth full of water you can avoid tears). Stir together in a pot. 2 Halve the tomatoes, add them, salt and pepper 2 Halve the tomatoes, add them, salt and pepper 3 Cut the chili into small pieces (Tip: if you don't like it too hot, roll the chilis under your hand to remove the pits, they will fall out if you hold the chili up). With olive oil, add them and slowly start heating it up 3 Cut the chili into small pieces (Tip: if you don't like it too hot, roll the chilis under your hand to remove the pits, they will fall out if you hold the chili up). With olive oil, add them and slowly start heating it up 4 Add sieved tomatoes and paste, cream cheese and pesto, then blend everything roughly. 4 Add sieved tomatoes and paste, cream cheese and pesto, then blend everything roughly. 5 Let everything cook for about 10 minutes on (firstly on max. heat, after half the time, turn down on med. heat) 5 Let everything cook for about 10 minutes on (firstly on max. heat, after half the time, turn down on med. heat) 6 While the soup is cooking, cut all the herbs into small pieces. Add those about 2 minutes before it's finished 6 While the soup is cooking, cut all the herbs into small pieces. Add those about 2 minutes before it's finished 7 Serve with slices of parmesan, fresh basil and baguette :) 7 Serve with slices of parmesan, fresh basil and baguette :) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls 10 minute cheesy tortellini and broccoli German Chocolate Brownies Butter Chicken (Indian) Chewy Double Chocolate Cookies Recipe Baked Bar-B-Q ribs 10 minute cheesy tortellini and broccoli German Chocolate Brownies Butter Chicken (Indian) Chewy Double Chocolate Cookies Recipe Baked Bar-B-Q ribs Natto Cheese Rice Balsamic pasta salad Simmered Cabbage and Aburaage Chicken Enchilada Soup Dark Chocolate Berry Muffins German Chocolate Brownies Baked Bar-B-Q ribs April's home made ho hos Grilled cheese sandwiches with jelly Amazing cheesecake Natto Cheese Rice Balsamic pasta salad Simmered Cabbage and Aburaage Chicken Enchilada Soup Dark Chocolate Berry Muffins German Chocolate Brownies Baked Bar-B-Q ribs April's home made ho hos Grilled cheese sandwiches with jelly Amazing cheesecake