TOMATO SOUP WITH CROUTONS AND PARMESAN CHEESE
- 1l Polimark Tomatino Klasik
- 1l of broth
- 250ml Polimark Cooking Cream
- 1/2 cup of oil
- 50g cooked rice
- 50g of Parmesan cheese
- 4 onions
- 3 slices of bread for croutons
- 6 basil leaves
- 1 branch of parsley
- 2 cloves of garlic
Cut onions and garlic and fry on hot oil. Add Polimark Tomatino Klasik and cook for about 5 minutes. Pour the broth. Season with salt, pepper and sugar and leave the soup to cook for another 20 minutes.
Add spices and leave the soup in a capped pot for another 15 minutes.
Strain the broth and add Polimark Cooking Cream. Add boiled rice and stir well. Add croutons to the soup and sprinkle with Parmesan cheese.