Tomato soup

Name: Tomato soup
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 Onion; 1-2 Garlic cloves; 1-2 TABLESPOONS Oil; 4 discs (5 g each) Salami; 1 TABLESPOON dried oregano; 1 TEASPOON Tomato paste; 1 can(s) (425 ml) chunky tomatoes; 150 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 50 g Whipped cream; 2-3 stem(s) Marjoram; 100 g Sheep's cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

1 Onion
1-2 Garlic cloves
1-2 TABLESPOONS Oil
4 discs (5 g each) Salami
1 TABLESPOON dried oregano
1 TEASPOON Tomato paste
1 can(s) (425 ml) chunky tomatoes
150 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
50 g Whipped cream
2-3 stem(s) Marjoram
100 g Sheep's cheese

Directions

1
Peel and finely dice the onion and garlic. Heat the oil in a pot. Fry the salami slices briefly in the oil and take them out. Add onions and garlic to the oil and fry. Add oregano and fry briefly.
2
Stir in the tomato paste, sweat it, deglaze with tomatoes and stock. Bring to the boil and season to taste with salt, pepper, sugar and paprika. Simmer for 3-4 minutes and stir in cream. Wash the marjoram, shake dry and pluck the leaves from the stalks.
3
Crumble feta cheese. Sprinkle soup with slices of salami, cheese and marjoram.