Description
Tomato soup with bread is a great soup for a cozy Sunday family dinner. This version of the soup prepared and served immediately. Hearty, warming, perfect for cold time of the year.
Ingredients
-
Tomato
800 g
-
The Apium graveolens Dulce
3 piece
-
Onion
1 piece
-
Garlic
2 tooth
-
Broth
500 ml
-
Soy sauce
2 Tbsp
-
Pita
120 g
-
Vegetable oil
2 Tbsp
-
Seasoning
1 tsp
-
Salt
0.25 tsp
Cooking
Prepare all the necessary products.
On the tomatoes make cross-cuts. Fold them in a deep bowl and pour boiling water. After 5 minutes, remove them and tightening the skin. Then cut the tomatoes in small pieces (1/1 cm).
Was crushed garlic. Finely chop onions. Celery stalks cut crosswise into thin slices. In a saucepan with a thick bottom pour vegetable oil and put chopped vegetables.
Fry on medium heat for 7 minutes, stirring occasionally, until light Golden brown.
Add to the pot diced tomatoes, herbes de Provence and soy sauce. Mix and carcass 5 minutes. During this time, the tomatoes will provide the juice.
Then pour in the broth. Keep on medium heat for 15-20 minutes, until soft tomatoes and celery. The boiling should not be strong.
At this time, prepare the bread for the soup. I take this thick Armenian lavash. Will also fit a normal loaf. Better if the bread is stale. Pita bread cut into large pieces and lightly dried it on the grill. Until Golden stripes. Then dried lavash ditch with your hands or cut with a knife into small pieces (triangles).
After 15-20 minutes, try the tomato soup taste. If necessary, add salt (I added 1/4 tsp of salt). Then I put in the soup of dried lavash, quickly stirred. Laid out on plates and serve immediately.
Bon appetit! To keep this soup does not make sense, because the bread gets soaked. Therefore, you need to eat immediately.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.