Tomato Soup with Garlic Bread and Bulgarian Cheese

 

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• Cooking and Prep: 35 m
• Serves: 6
• Contains:

This dairy soup is a great meal on its own for a winter evening.

 

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Ingredients (17)

Garlic Bread

• 3–4 baguettes

• 100 grams (3 ounces) soft butter

• 150 grams (5 ounces) feta or Bulgarian cheese, crumbled, for garnish

• 2 cloves garlic, chopped or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1/4 cup finely chopped parsley or 12 cubes Dorot Gardens Frozen Parsley

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  Dorot Gardens Frozen Parsley

• pepper, to taste

• salt, to taste

For the soup

• 1/2 cup raw couscous

• 2 cloves garlic, diced or 2 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 2 tablespoons oil or butter

• 1 onion, diced

• black pepper, to taste

• salt, to taste

• 1 cup spinach leaves, chopped coarsely, or 1 cup Swiss chard, stems removed

• 2 tablespoons Tuscanini Tomato Paste

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  Tuscanini Tomato Paste

• 5 tomatoes, cooked, peeled, and coarsely chopped

• 3 cups water

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Start Cooking

Prepare the Soup

1. Heat oil or butter in a pot and sauté onion for 2-3 minutes, add garlic, and sauté both until golden.

2. Add tomatoes and tomato paste and cook for 5 minutes.

3. Add water and seasonings. Bring to a boil, lower flame, and cook for 10 minutes.

4. Add couscous to the pot and cook for 5 minutes, or until done.

5. Add spinach leaves or chopped Swiss chard and taste. If necessary, you can dilute the soup with a bit of water

Prepare the Garlic Bread

1. Preheat oven to 275°F (135°C).

2. Combine butter, parsley, garlic, salt, and pepper either in a food processor or by hand, until you have a smooth spread.

3. Slice each baguette widthwise and smear the cut sides with the butter spread. Bake for 10 minutes or until golden.

4. To serve, add a slice of garlic bread and crumbled feta or Bulgarian cheese to each bowl.