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Tomato soup with cheese
A very quick soup to prepare if you use mashed tomatoes. Brynza goes well with tomatoes.
How to cook Tomato soup with cheese
Step 1
Melt the butter in a heavy bottomed saucepan and sauté the flour.
Step 2
Pour in the tomatoes and a little boiling water, pepper. Bring to a boil, reduce heat.
Step 3
Add grated cheese and mix. Remove from fire. Salt if necessary.
Step 4
Sprinkle with herbs. Enjoy your meal!
Tomato soup with cheese - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute the cheese with cheddar, mozzarella, or even cream cheese for a different flavor and texture.
Leftover soup can be stored in an airtight container in the fridge for up to 3-4 days.
Yes, this soup is vegetarian as long as you use vegetarian-friendly cheese and butter.
Yes, replace the butter with olive oil and use a dairy-free cheese alternative or omit the cheese entirely.
Pair it with a grilled cheese sandwich, crusty bread, or a fresh salad for a satisfying meal.
Yes, you can freeze the soup (without the cheese) for up to 3 months. Reheat and add cheese when serving.
For a thicker soup, reduce the water or add a bit more cheese. For a thinner consistency, add more water or broth.
Yes, carrots, celery, or bell peppers can be sautéed with the onions for extra flavor and nutrition.
Yes, this soup is naturally low in carbs, especially if you avoid adding starchy thickeners.
Reheat gently on low heat, stirring frequently, or use a microwave in short intervals to prevent the cheese from separating.
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