01/01/2021
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A rich broth, an abundance of vegetables and a chilli pungency that you cannot confuse with anything. Make this cheese tomato soup for lunch.
Chop the onion and garlic. Heat olive oil in a large saucepan and sauté prepared vegetables. Season with oregano.
Add chicken stock and tomatoes to the pot. Stir and bring to a boil.
How to make the perfect chicken broth and 4 soups based on it
Cut the zucchini and squash into 1–2 cm cubes and finely chop the chili.
Place the zucchini, squash, corn, and chili in a saucepan.
Reduce heat to low and simmer for about 10 minutes, until vegetables are tender.
Add cheese. Continue stirring until the broth is smooth.
Season with black pepper. Sprinkle with chopped herbs before serving, if desired.
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