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Recipe by Temi Philip

Tomato Soup with Garlic Bread and Bulgarian Cheese

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Dairy Dairy
Easy Easy
6 Servings
Allergens

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

Ingredients

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

For the soup

  • 1/2 cup raw couscous

  • 2 cloves garlic, diced or 2 cubes Gefen Frozen 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

  • 5 tomatoes, cooked, peeled, and coarsely chopped

  • 3 cups water

Directions

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.

Tomato Soup with Garlic Bread and Bulgarian Cheese

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Rochelle
Rochelle
1 year ago