Tomato bouillon with red and yellow cherry tomatoes and sour maple

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Spread the pizza melt in 4 longish strips on a baking tray lined with baking paper. Wash the thyme, dab dry, chop finely and sprinkle over the cheese strips. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Take out and let cool down

2. 2

   Wash the ripe tomatoes and cut them into large pieces. Peel garlic and cut 1 clove into small pieces. Puree ripe tomatoes, garlic pieces and tomato paste well. Pour the tomato mixture into a tea towel or clean, fresh tea towel and press the juice through a fine sieve into a pot

3. 3

   Wash and slice the cherry tomatoes. Wash sorrel, shake dry and cut into strips. Cut the remaining clove of garlic into fine slices. Bring tomato stock, broth and garlic to the boil, add tomato slices and simmer for about 2 minutes. Add sorrel at the end, season with salt and pepper. Arrange soup in deep plates and serve with cheese chips

Nutrition Facts

KCAL
120 kcal

CARBS
11 g

FATS
6 g

PROTEINS
1 g