Cheese Tomato Soup

Ingredients

Olive oil 1 tbsp

Garlic 5 cloves

Red onion 75 g

Tomato puree 1 can

Beef broth 1 cup

Beef bouillon cube 1 tsp

Sugar 1 tsp

Fresh basil 2 tbsp

Mozzarella cheese 60 g

Gouda cheese 2 slices

Parmesan cheese 1 tbsp

Salt

Pepper

Bread 2 pcs

Cut the tops off each loaf and use a spoon to scoop out all the pulp to form a bowl. Brush with olive oil and bake in the oven for 3 minutes. Cool.

Heat the olive oil in a medium saucepan. Sauté the garlic and onion for 2-3 minutes until golden brown.

 Add the tomatoes, pour in the broth, and toss in the cube. Add sugar and pepper to taste and simmer for about 3 minutes. Season with salt to taste.

Add the basil and mozzarella, stir for about a minute, and remove from heat. Ladle the soup into the bread bowls. Top with a slice of Gouda cheese and a sprinkle of half a spoonful of Parmesan cheese. Place under the broiler until the cheese melts. Garnish with basil. Serve immediately.

Enjoy!