This slightly fragrant and lightly-spiced yellow tomato soup served with toasted bun with mustard sauce and blended cheese is light on the stomach.
YELLOW TOMATO SOUP
15-20 medium yellow tomatoes, cut into quarters
4 tablespoons olive oil
2 tablespoons carefully sliced garlic
2 medium onions, approximately sliced
10-12 fresh thyme sprigs
Salt to taste
Crushed black peppercorns to taste
2 brun pavs, heavily sliced
Butter for applying
Mustard paste for applying
Grated combined cheese for scattering
Chopped fresh parsley leaves for garnish
1. Heat olive oil in a cooker. Add garlic and onion and mix well. Prepare till the onion turns clear.
2. Pluck the leaves of thyme and add into the pan and blend well. Prepare till the mixture turns golden brown.
3. Add the yellow tomatoes, mix and cook for 2-3 minutes. Add salt and crushed black peppercorns and blend well. Cook for 1-2 minutes.
4. Stir in 2 cups water, cover and cook under pressure for 4 whistles on high heat.
5. Preheat the oven at 180 ° C.
6. Apply some butter on one side of each slice of brun pav. Organize on a baking tray with the butter side facing up and location this in the preheated oven and bake for 4-5 minutes.
7. Bring the tray out of the oven and use some mustard paste on each piece of brun pav and spray combined cheese. Location the tray back into the oven and bake till the cheese melts.
8. Open the cooker once the pressure has actually minimized entirely. Allow the mix to cool somewhat.
9. Transfer the mix into a mixer container and mix to a great mixture.
10. Pour the soup into a serving bowl. Garnish with parsley leaves and serve hot with the prepared toasted brun pav pieces.
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