Tomato soup with sheep’s cheese

Last Updated on December 13, 2024

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ingredients

500 g tomatoes 1 pk paprika 100 g sheep’s cheese 1 tbsp olive oil 500 ml poultry broth 1 pinch salt 1 pinch ground black pepper 2 tbsp chopped basil

procedure

1. Cut the tomatoes lightly, steam, cool sharply and peel. Halve the fruit and cut into small cubes. 2. Wash the peppers, halve them, cut out the pith and cut the flesh into small pieces. Cut the sheep’s cheese into small cubes. 3. Heat the oil in a saucepan and briefly simmer the tomatoes. Pour in the poultry stock and cook for about 5 minutes. Season with salt and pepper and blend. Divide the soup among plates and garnish with sheep’s cheese.