Fresh tomato soup with parmesan

Name: Fresh tomato soup with parmesan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g ripe tomatoes; 1 medium-sized carrot; 1 medium zucchini; 1 yellow pepper; 2 medium-sized onions; 1-2 Garlic cloves; 4-6 Stem(s) fresh or 1 tsp dried oregano; 1 TABLESPOON Oil; 2 TABLESPOONS Tomato paste; 2-3 TEASPOONS Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g ripe tomatoes
1 medium-sized carrot
1 medium zucchini
1 yellow pepper
2 medium-sized onions
1-2 Garlic cloves
4-6 Stem(s) fresh or 1 tsp dried oregano
1 TABLESPOON Oil
2 TABLESPOONS Tomato paste
2-3 TEASPOONS Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Wash tomatoes, scratch skin crosswise, briefly scald, quench and peel skin. Cut the tomatoes into quarters and dice. Peel or clean the carrot, zucchini and peppers, wash and cut into pieces. Peel onions and garlic. Cut onions into strips, chop garlic finely. Wash oregano and chop finely, except for something to garnish
2
Ö
3
Season soup to taste with salt and pepper and serve. Slice parmesan cheese over it. Garnish with remaining oregano